Following on from my last question. Give us your best Steak Pie Recipe?

Question

apart from the fact that the meat is bland bland bland, my gravy is too thin, any tips folks, appreciated

Answer 1

Always seal the meat by browning the sides in seasoned oil. Add beer or guiness. let the meat cook on top of the stove for 2 hour at low heat.

Answer 2

HERE GOES>>
Put some oil or Lea& Perrins in a big pot – I prefer Lea and Perrins as it adds flavor and isn’t as fattening as oil.
Brown your meat hard and fast to seal in as much flavor as possible and give it loads of color.
This is where I add as much Oxo (made according to the packet) to keep the meat covered.
You could use beef stock instead – you can end up using a lot of Oxo!
Bring to the boil, and then simmer over a low heat for as long as you can.
The last time I made it was simmering for 4-5 hours.
Just keep topping up with your stock.
I like to add pepper and worcester sauce or hp sauce just to give it a bite.
Add your onion about 1 hour before you plan to stop cooking it – any less and it’s a little too crunchy – any more and it’s just boiled onion.
When just about done simmering – add cornstarch or other thickening agent – you’re aiming for really thick brown gravy.
Place in a pie dish and leave to cool.
Roll out your puff pastry in a floured surface – big enough to cover your pie with overlap on the edges – If you’re making a big pie two packs is best.
Bake in the oven at 200°c/400°f for about 20-30 minutes or until pastry is golden brown and puffy.

Answer 3

Steak Pie Recipe

This Scottish recipe for beef pie is a basic beef and vegetable recipe, pressure cooked then baked in a pie crust.
INGREDIENTS:
1 lb. beef cubes or round steak, cubed
1/2 c. flour, seasoned with salt and pepper
1 sm. onion, chopped
4 to 5 carrots, cut into 6 to 8 pieces
Pie crust, enough for 1 (9-inch) crust
1 tsp. Gravy Master or Kitchen Bouquet
PREPARATION:
Dredge beef cubes in seasoned flour. Brown beef cubes in a little oil in a skillet over medium-low heat with the chopped onion. Place beef, carrots and about 2 cups water in pressure cooker. Add Gravy Master.

Cook on high until cooker comes up to pressure, then reduce to medium and time for 10 minutes. Place beef and carrots in a deep dish pie plate; thicken the gravy with flour mixed with a little cold water. Pour gravy over top of meat. Cover with pie crust; cut several small vents with a sharp knife. Bake at 350° for 1 hour.

Answer 4

1 tablespoon vegetable oil
1 pound cubed beef stew meat
1 large onion, chopped
1 (1 ounce) package dry mushroom gravy mix
1 cup water
1 teaspoon Worcestershire sauce
1 pinch salt and pepper to taste
1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water


Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

Answer 5

You could season the meat well with herbs and spices before you cook it to put it in the pie. Marinades help steak become tender and flavorful.

Gravy can be thickened by using corn starch or flour, I like to put onions in my gravy and reduce the liquid until it is thicker and has more flavor.

Answer 6

bit of pastry, bit of steak, touch of gravy and bob's your uncle

Answer 7

I bet Irina C answers with a whole book for you to trawl through..........

Answer 8

1) Send your steak to me
2) Thanks for the free steak!