A Slow Cooked Puff Pastry Steak Pie that we guarantee you'll absolutely love. Best eaten on a cold Sunday afternoon!
about 1 hour
about 6 hours on low
500g stewing steak
1 onion, sliced
Approx. 10 medium sized mushrooms
1 large carrot, roughly chopped
2 cloves of garlic
Few springs of fresh thyme, leaved picked
2 bay leaves
Large glass of red wine
1.5 pints of beef stock
Splash Worcester Sauce
1 tsp wholegrain mustard
Salt and pepper to season
1 packet of Jus-Rol puff pastry
1 egg, beaten
1 tbsp oil
2 tbsp plain flour
Heat your pan and oil, then start by frying the carrot for a minute or so. Add the onion, mushrooms, carrots and garlic, then and add the fresh thyme, and fry until softened.
Add the meat to seal it, then remove from the pan. Don't fry it for more than a minute or two - you just want to seal it, not cook it. Sprinkle the flour evenly over the veg left in the pan.
Pour in the wine, assuming your pan is still nice and hot it should mostly boil away very quickly. Add your beef stock, along with the tomato puree, bay leaves, Worcester sauce and mustard.
Add the meat back in, and check the consistency of your sauce at this point - remember that it won't thicken in the slow cooker! If it's too thin, you can add some Bisto to thicken it up. Check the seasoning and adjust if needed.
Put everything into the slow cooker and cook on low for 6 hours. Adjust timings accordingly if a higher heat is used and a shorter cooking time is required.
Pre-heat your oven to around 200 degrees Celsius. Once cooked, empty the slow cooker contents into a pie dish and allow to cool a bit (this stops the steam of the steak pie mixture melting the butter in the puff pastry).
Cut a strip of puff pastry and press firmly around the rim of your pie dish, then brush with egg. If your pastry isn't of the pre-rolled variety, roll it to the thickness of a £1 coin, then lay over the top of the pie dish. Press down firmly around the rim, and trim off the excess with a sharp knife. Brush again with egg, then cook according to the instructions of the puff pastry (usually around 30 minutes at 200 degrees Celcius). If you're feeling artistic, decorate your pie lid with any shapes you like.
Serve with a pile of winter vegetables and a glass of decent red wine!