Classic and comforting, this steak pie with mushy peas will go down a treat.
Takes 3 hours and serves 4.
A real family favourite
What you'll need
For the pies:
1 pack ready rolled shortcrust pastry
1-2 tbsp light olive oil or vegetable oil
1 onion, sliced
1 clove garlic, crushed
1 tbsp plain flour
Salt and pepper
750g stewing or braising steak, trimmed and diced
1 x 330ml can dark ale
2 beef stock cubes, dissolved in 250ml of boiling water
½ tsp dried thyme
1 egg or a little milk, for glazing
For the mashed potatoes:
1kg floury potatoes such as Maris Piper or King Edward
2 tsp salted butter
2 tbs milk
Freshly ground black pepper
Serve with 1-2 tins of Batchelors mushy peas
Let's get going
1First, make the pies. Pre-heat the oven to 160ºC/140ºC fan/gas mark 3.
2Add the onion to the casserole with 1 tbsp oil and fry for 3-4 minutes, then add the garlic and fry for another minute. Remove and set aside.
3Place the flour in a bowl and season with salt and pepper. Add the meat and coat evenly in the flour.
4Heat the oil in a large flame-proof casserole dish and add the meat in batches, until browned all over.
5Tip the onions back into the dish and gradually add the ale, stirring well. Pour in the stock, add the thyme and bring to a simmer. Cover the casserole with the lid and cook in the oven for 1½ to 2 hours or until the meat is tender, checking and stirring occasionally.
6Half an hour before the meat is ready, remove the pastry from the fridge and allow it to come to room temperature. Cut one third off the pastry and set aside. Take the larger piece and cut out circles larger than your pie dishes and gently ease the pastry into the dishes. Use the remaining pastry to cut out circles for lids.
7Remove the casserole from the oven and turn the oven up to 190ºC/170ºC fan/gas mark 5. Carefully fill the pie dishes, reserving some of the gravy if there is lots of liquid. Brush the edges of the pastry with water and top with the pastry lids. Press the edges together slightly to seal and crimp with a fork or your fingers. Brush the tops with the beaten egg or milk and pierce the pastry in the middle with a small hole for steam to escape. Bake in the oven for 30-35 minutes or until the pastry is cooked and golden.
8While the pies are in the oven, make the mashed potatoes. Cook the potatoes in boiling water for 20-25 minutes until tender but not breaking apart, then drain and return to the pan. Mash the potatoes then add the butter, milk and season with pepper.
9Heat the Batchelors mushy peas as per instructions and serve with a hot pie and mashed potatoes. Heat any extra gravy and serve on the side.