Nathan Outlaw's Home Kitchen by Nathan Outlaw

Author:Nathan Outlaw
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille
Published: 2017-03-01T00:00:00+00:00

STEAK PIE

My family adores steak pie, so we have it quite often. I usually make the filling ahead and refrigerate it overnight to let the flavours marry. This is a basic recipe that works with any combination of meat and vegetables. For a steak and kidney pie, just replace 300g of the steak with kidney.

Serves 4–6

For the filling

Olive oil for cooking

800g chuck steak, cut into 2cm dice

3 tbsp plain flour

1 large white onion, peeled and sliced

2 large carrots, peeled and diced

1 large leek, trimmed, washed and sliced

1 small celeriac, peeled and diced

3 tsp chopped thyme

200ml red wine

1 litre beef stock

4 tbsp Worcestershire sauce

Sea salt and freshly ground black pepper

For the pastry

250g plain flour

2 tsp chopped thyme

1 tsp sea salt

150g butter, diced

1 large free-range egg, beaten

3 tbsp milk

Eggwash (1 egg, beaten with 2 tbsp milk), to glaze

For the filling, heat a large, wide pan over a medium-high heat and add 1 tbsp olive oil. Season the steak pieces with salt and pepper and toss through the flour. When the oil is hot, fry the steak in batches for 2–3 minutes until coloured all over, then transfer to a colander to drain. Add more oil to the pan between batches if needed.

Wipe out the pan, heat again and add a drizzle of olive oil. When hot, add all the vegetables with the thyme. Cook, stirring occasionally, for 6 minutes until the veg start to soften and brown lightly. Return the meat to the pan, then add the wine, stock, Worcestershire sauce and some seasoning. Bring to a simmer and cook gently for 2 hours. Let the filling cool completely. (Ideally, leave it in the fridge overnight.)

To make the pastry, put the flour, thyme, salt and butter into a food processor and blitz until the mixture is fine. Add the beaten egg and milk to bring the mixture together as a dough. Tip onto a floured surface and knead briefly until smooth. Take one quarter of the pastry for the lid, wrap it in cling film and place it in the fridge.

Preheat your oven to 180°C/Fan 165°C/Gas 4 and take the pie filling from the fridge. Roll out the rest of the pastry to the thickness of a £1 coin and the shape of your pie dish (about 2 litre capacity). Line the pie dish with the pastry, leaving the excess overhanging the edges. Brush the pastry around the rim of the dish with egg wash. Using a slotted spoon, fill with the meat mixture; add enough of the liquid to moisten but not too much. Place a pie funnel in the middle if you like.

Roll out the pastry for the lid and place on top of the pie. Press the edges together to seal and trim off the excess. Crimp the edges with a fork. Brush the top of the pie with egg wash and make a few small holes to allow steam to escape. Place the pie on a baking tray and bake for 45 minutes until the pastry is golden and the filling is piping hot.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.