British Beef Steak Pie

This delicious British Beef Steak Pie will keep you warm through the Winter months.  The pie can be made in advance and kept in the fridge and be ready to heat when required.  Serves 4-6


800g British Diced Beef (we've used Waitrose Native Breed Diced Beef)
2 tbsp Beef Dripping or Vegetable Oil
40g Plain Flour
1 Large Onion
2 Medium Carrots
3 Cloves Garlic - Grated
2 tbsp Tomato Puree
200ml Red Wine
500g Beef Stock
2 Bay Leaves
2 Blocks of Ready Made Shortcrust Pastry (min 350g in total)
2 Eggs (Yolks only)

  1. Peel and dice both the onion and carrots
  2. In a large heavy-bottomed pan, heat the Beef Dripping or Vegetable Oil over a high heat.  Remove any excess moisture from the beef with a kitchen towel before adding to the pan in batches to brown.  This should take approx 3-4 minutes for each batch, which can be removed from the pan with a slotted spoon and placed in a clean bowl to rest.
  3. Once all the beef has been browned, add the diced onion and carrot to the pan and cook over a medium heat for 4-5 minutes until the onion is beginning to soften and change colour.
  4. Add all the beef back in to the pan, along with the grated garlic and cook for 1 minute.  Add the tomato puree and cook for a further minute
  5. Slowly add the plain flour to the pan, ensuring you stir well so there are no lumps.
  6. Add the red wine, stock and bay leaves to the pan, bringing the mixture to the boil before reducing to a low heat.  Cover and simmer for 2 hours stirring occasionally to ensure the mix doesn't stick
  7. Remove the lid from the pan and cook for an additional 30 minutes to help the mixture reduce
  8. Remove the bay leaves and decant the remaining pie filling in to a clean container and chill in the fridge (can be left overnight)
  9. Lightly flour a 25cm/10" pie dish with a depth of 4cm.  Roll out one block of pastry on a lightly floured work surface to a circle slightly larger than the pie dish.  Line the base and the sides of the dish, pressing the pastry in to position.
  10. Place the cooled pie mix in to the pastry base, then roll out the second pastry block, again slightly larger than the dish to create the lid.  Brush the edges of the base pastry with water then place the lid on top of the pie and press together with your fingers around the edges to seal.
  11. Trim the edges of the pie dish with a sharp knife, any pastry off-cuts can be used to decorate the pie or used as a base for a dessert pie (see alternative website!!)
  12. Egg wash the pie lid with egg yolk and place in the fridge for 30-40 minutes before cooking
  13. Pre-heat the oven to 180c Fan.  Remove the pie from the fridge and apply a second coat of egg wash, make 3 or 4 holes in the pie lid to help the steam escape
  14. Cook in the centre of the oven for 40-45 minutes until golden brown and piping hot

Serve with you favourite potato, vegetables and lashings of beef gravy

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