DS Forums

 
 

Steak pie filling - recipe needed


Reply
Thread Tools Search this Thread
Old 30-11-2010, 20:05
fat controller
Forum Member
 
Join Date: Oct 2005
Location: Slightly round the bend
Posts: 12,685

I would like to make a steak pie like the ones that you get from any decent butcher in Scotland, with that lovely peppery gravy/sauce with the cubed steak in it.

The pie dish and the puff pastry lid is a given, but its how to make the filling that has got me stumped - I know there is cubed steak, and reckon there must be onions (although you never see them) and pepper (ground white at a guess), but I have no other idea.

Can anyone help?
fat controller is offline   Reply With Quote
Please sign in or register to remove this advertisement.
Old 30-11-2010, 20:13
Gogfumble
Forum Member
 
Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
I made this not long ago and it was lovely!

No idea how it compares to the ones you mean though.

Edit - the link would help

http://www.bbcgoodfood.com/recipes/2...d-mushroom-pie
Gogfumble is offline   Reply With Quote
Old 30-11-2010, 20:42
fat controller
Forum Member
 
Join Date: Oct 2005
Location: Slightly round the bend
Posts: 12,685
Thanks - it sounds nice, and I have bookmarked it, but its not the same as the ones I am talking about (its a childhood, New Year thing)
fat controller is offline   Reply With Quote
Old 30-11-2010, 21:36
SeasideLady
Forum Member
 
Join Date: Aug 2009
Location: Aberdeenshire
Posts: 15,471
Mary Berry's Steak pie, with flaky pastry lid.

1lb cubed skirt beef
1oz plain flour
1oz dripping
1 large chopped onion
½ pint beef stock
1 teaspoon salt, and ½ teaspoon pepper
4 ozs sliced mushrooms ( optional )

Place the cubed meat in a plastic bag with the flour and shake around until coated. Melt the dripping in a heavy based saucepan, add the meat and fry with the onion until browned. Stir in the stock and seasoning and bring to the boil. Partially cover the pan and simmer for 1½ hours, then add mushrooms if using and continue cooking for a further 30 mins. Meat should be tender, taste to check seasoning then tip into a 1½ pint pie dish. Put in a pie funnel, cover with your pastry brushed with an egg wash, and bake for 40 minutes at Gas 7 / 220.
SeasideLady is offline   Reply With Quote
Old 30-11-2010, 21:54
fat controller
Forum Member
 
Join Date: Oct 2005
Location: Slightly round the bend
Posts: 12,685
That sounds like the very dab! Thank you
fat controller is offline   Reply With Quote
Old 01-12-2010, 13:29
dollylovesshoes
Forum Member
 
Join Date: Nov 2006
Location: East London
Posts: 14,258
A couple of those large dark gilled filled mushrooms are gorgeus (rather than the cultivated type)

I've always fried my stewing steak etc in a bit beef dripping....seems to add more to the beefy flavour.

Also add a drop of guinness to the pan.
dollylovesshoes is offline   Reply With Quote
 
Reply




 
Forum Jump


All times are GMT. The time now is 17:25.