|
||||||||
Steak pie filling - recipe needed |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Oct 2005
Location: Slightly round the bend
Posts: 12,685
|
Steak pie filling - recipe needed
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? |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
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 |
|
|
|
|
|
#3 |
|
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)
|
|
|
|
|
|
#4 |
|
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. |
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Oct 2005
Location: Slightly round the bend
Posts: 12,685
|
That sounds like the very dab! Thank you
|
|
|
|
|
|
#6 |
|
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. |
|
|
|
![]() |
|
All times are GMT. The time now is 17:25.


