A Passion for Baking by Jo Wheatley has been my favourite baking book of 2013. There are so many wonderful recipes in her debut book, not just for the usual sweet cakes and bakes, but also for breakfast bakes, brunch and savoury bakes. For some reason, I feel less guilty when baking a savoury breakfast or evening bake as our bodies actually need hearty meals and not cakes and puddings. I do however, know I am kidding myself with my theory of savoury bakes as this steak and mushroom pie is not the healthiest of evening meals, but it certainly is delicious, hearty, comforting and full of flavour, perfect for these cold winter nights.
This steak and mushroom pie is perfect when you want a dish where you don't have to faff about on the stove, and although the recipe states to use rough puff pastry, if you use ready rolled shortcrust pastry it will make your life a bit easier for those lazy weekends. I only used mushrooms as the vegetables but if I were to make this again, I would probably add some garden peas or small pieces of carrots as this pie is great for absorbing vegetables. I served this pie with asparagus and mixed vegetables and with the richness of the steak, the vegetables tasted incredible. I paired this hearty steak with a lovely glass of red wine.
Here is how my steak and mushroom pie:
|Steak and mushrooms pie.|
|Steak and mushroom pie.|
|Steak pie cooking.|
|Ready rolled pastry added.|
|Steak pie pre bake.|
Recipe for Steak and Mushroom pie.
6tbsp olive oil
20g unsalted butter
200g red onion, sliced
3 tbsp plain flour
a pinch of salt
black pepper, freshly grounded
1.5 kg of braising steak, diced
3 oxo cubes
1 glass of red wine
40g dried mixed mushrooms
1 egg, beaten with 1 tbsp water
ready rolled shortcrust pastry
You will also need a large pie dish
In your largest pan, heat the oil with the butter. Add the button mushrooms and sliced red onions and cook until softened. Remove from the pan and set aside on a plate.
Tip the plain flour onto a large plate and season with salt and pepper. Toss the diced beef in the seasoned flour and brown in the hot pan in batches. Add more butter or oil to the pan as needed. As the meat browns, remove it from the pan and add to the plate with the button mushrooms and onions. While you are browning the beef, cover the dried mushrooms with 500ml of boiling water and leave for about 5-10 minutes to soften in a bowl.
Return the beef, onions and mushrooms to the pan. Add the dried mushrooms and their soaking liquid plus another 500ml of water, the oxo cubes, the red wine and stir well. Bring to the boil, cover and place in the oven at 120C/250F/Gas Mark 1/2 for about 4 hours, checking and adding more water if the liquid is getting low (I, in my impatience, preheated the oven to gas mark 6 and the beef was cooked within 50 minutes).
Once the meat is really tender, remove from the heat, check the seasoning and add a knob of butter for a lovely shine. Transfer into a large pie dish and leave to cool slightly.
On a floured work surface, roll the pastry out so that it is slightly larger than the top of your pie dish. Brush the edges of the dish with egg wash and lay the pastry on top, trim the edges and brush with egg wash.
Turn up the oven to 190c/365F/Gas Mark 5 and bake the pie for about 30 minutes until bubbiling and the pastry is golden brown.