stout and steak pie(s)

[DarkFaerytale]

SB - you made that pie yet? I made another last night. Bloody sensational! I can still taste it!

Two big lean rump steaks diced and coated/rolled in flour.
Two medium onions sliced
Two BIG handfuls of mushrooms cut into quarters.
Stubbie of your favourite stout (home made of course)
Small Carton of beef stock
2/3 sheets of puff pastry
3 Bay Leaves, 3 tablespoons ground Thyme, 4 tablespoons of Worcesterhire Sauce, splash of Tobasco sauce.

Heat 3 tablespoons of oil in pot, brown the steak.
In another frying pan fry the onions and mushies in a big dollop of margarine.
Once beef is browned and onions soft put the onions and mushies in with the beef.
Gradually pour in the stock and stout stirring all the time.
Put in bay leaves, thyme, worcester and tobasco sauce.
Bring to boil, put lid on, turn down to simmer and leave for 1 and a half hours.

Your house will now smell like heaven!

Once simmered sieve the meat n vegies into a big pie dish and boil the remaining liquid on high to reduce it to a thick sauce.
Pour sauce over steak.
Put sheets of pastry on top, coat sheets with milk.
Put in oven for 30/40 mins until pastry is golden brown.

You will now be so starving and pissed you'll eat a dead horse!

Once pie is golden brown serve her up! You will probably end up having dinner at 11.00pm, but goddamit its worth it!....and you get to have it for lunch the next day too!.

Cheers
Steve


and here's another one

This recipe is very popular in our household and it makes 4 individual pies in ramekin dishes.
Preparation time - about 30 minutes, total cooking time - about 2 hours

600g Steak - I use either round or 'budget' rump
plain flour
salt and freshly ground black pepper
oil (preferably olive)
1 medium onion, chopped
beef stock cubes (enough to make 1 cup of stock but don't add water)
1 cup stout or dark beer
2 tablespoons tomato paste
1 tablespoon worcestershire sauce
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten for glazing

1. Trim fat and sinew from meat and cut into 2 cm cubes.
2. Heat heavy based pan - preferably non stick - add a small amount of oil.
3. Place a tablespoon of flour into a plastic bag, add a handful of meat cubes and shake well to coat meat. Remove meat from bag, shake off any excess flour and quickly brown the floured cubes in the pan and remove to a plate.
Repeat with remaining meat, adding a little more oil to pan as necessary.
4. Add onions to pan and cook for a few minutes until soft.
5. Return meat to the pan, add stock cubes, tomato paste, worcestershire sauce, beer, salt and pepper. Bring to boil, reduce heat and simmer, covered for 1 1/2 hours, stirring occasionally. Add a little more beer if required. Gravy should be thick and rich.
6. Preheat oven to 210 degrees C.
7. Transfer meat to ramekin dishes.
8. Cut circles of pastry to fit ramekin dish with a little overlap. You should get 8 circles out of the 2 sheets of pastry. (I put two circles on each pie; it gives it a good, high crust).
9. Wet the lip of the ramekin dish and put pastry on top and press down to seal edge. Cut slot in centre of pastry to allow steam to escape. Decorate with pastry offcuts if desired. Brush pastry with beaten egg.
10. Bake for 20-30 minutes until pastry is golden brown.

Excellent served with garlic mashed potatoes and peas accompanied by a glass of the same stout or beer that you used in the pie.


thank you to steve and lady b for both of these beautifull recipes

-Phill

[SteveACT]

No worries DFt ...but change the 3 tablespoon of thyme to 3 teaspoons
Cheers
Steve

[Chris]

That sounds pretty tasty.