Sharp Steak & Mushroom Pie - Mason Cash

Sharp Steak & Mushroom Pie

Ingredients

For the pastry:

• 500g plain flour
• 250g butter, cubed
• pinch of salt
• 2-3 tbsp cold water
• 1 egg, beaten

For the filling:

• 1.35kg braising steak
• 3 tbsp plain flour
• 3 tbsp soft brown sugar
• 1/2 tsp grated nutmeg
• 3 tsp chopped fresh rosemary
• 2 medium onions, sliced
• 3/4 pint of water
• 2 tbsp worcestershire sauce
• 4 tbsp tomato ketchup
• 2 tbsp red wine vinegar
• 225g mushrooms, quartered
• chopped parsley
• salt & pepper

Preparation Time

1 hour 20 plus 20 minutes chilling

Cooking Time

3 hours

Step 1

Heat oven to 150C/gas mark 2.

Step 2

Cut the meat into cubes and put in a casserole dish. Stir in the flour thoroughly then add all the other ingredients except the mushrooms and parsley. Stir together and season with salt and black pepper.

Step 3

Cover the dish and cook in the oven for 2 1/2- 3 1/2 hours, until tender, stirring occasionally. Add the mushrooms and parsley 15 minutes before the end.

Step 4

Increase oven temperature 190C/gas mark 5.

Step 5

Sieve flour into food processor. Add butter and process for 20 seconds. Add 2-3 tbsp cold water and turn on processor. Slowly trickle in about half a tbsp of more water until pastry comes together.

Step 6

Take pastry out and shape into a ball. Wrap in cling film and chill for 20 minutes.

Step 7

Cut pastry in half. Roll out half the pastry and line a deep rectangular pie dish. Prick base all over with a fork. Line with greaseproof paper and fill with baking beans. Bake on an oven tray for 15 minutes. Remove from oven and take out baking beans and paper. Brush base with beaten egg and return to oven for 5 minutes.

Step 8

Fill pie dish with cooked meat mixture. Roll out pastry lid and brush pastry rim with beaten egg, place lid on top and seal properly. Make decoration with pastry leaves and brush top of pie with beaten egg. Place on baking tray in oven for 30-35 minutes until pastry is golden brown.