Sometimes only a pie will do. After the success of chicken pie last week it seemed appropriate to give a steak pie a try, but a quick skim of our recipe books didn’t really turn up anything suitable. So this recipe is put together from two places. Firstly, it uses the “Steak & Kidney Pie” recipe from Nigella Lawson’s How to Eat, but because we were making it for two people we had to scale down the ingredients and as part of this we ditched the kidneys. But rather than making a pastry using self raising flour as Nigella does, we fell back on the good old reliable shortcrust recipe and technique we picked up from John Whaite.
It takes a while to make this one. You chop the celery, carrot, sage and onion finely and fry for a few minutes. Then the beef is tossed in flour, pepper and nutmeg and browned in a pan. The beef is then added to the vegetables along with some stout and beef stock in a casserole dish, then popped in the oven with a lid on at 150C for 2 hours.
In the meantime make and chill the pastry and line a dish (should be a pie dish but we used a cake tin!), then transfer the cooked steak into it, glaze the top with milk and bake in the oven at 190C for about half an hour.
The resulting pie looked spectacular and tasted great. The only grumble was that it was a bit bitter – I think this was because in scaling down the ingredients I’d not used as much beef stock as I should have and used too much stout. But this wasn’t enough to detract from what was a bloody marvellous pie!