Rich Steak Pie

Rich Steak Pie

Posted 2015-01-13 by Lindsay Lawfollow
Sometimes the best recipes start off as a mistake. This rich steak pie has layers of flavour built up from the initial seasoning of the beef, through the red wine and Marsala reduction and the addition of stock twice, once after the first one had reduced. That was my mistake. I left the stove on too high. However, it turned out that this mistake combined with the wine makes it worthy of the adjective "rich". It's very delicious.

Preparation Time: 20 minutes
Cooking Time: 3 hours
Makes: 4-6 servings

350g chunks of stewing steak
2 tbsp plain flour
Salt and pepper
3 tbsp vegetable oil
1 large onion, chopped
3 carrots, chopped
120 ml red wine
3 tbsp Marsala wine
1 tsp rosemary
1 litre of beef stock (in two 500ml batches)
225g shortcrust pastry
1 beaten egg

  • Put the flour in a large bowl and season with a good grind of salt and pepper.
  • Toss the beef in the seasoned flour until it is coated.

  • Heat the oil in a large, heavy-bottomed pan.
  • Fry the beef in the pan until browned evenly, the add the onions and fry until they are softened.
  • Deglaze the pan with the red wine and Marsala, and then cook on high heat until the alcohols reduce to a syrupy consistency.
  • Add the beef stock and rosemary and cook in a medium heat for about 45 minutes, or until the stock is reduced to a thick sauce.

  • Add the carrots and the additional stock.
  • Turn the heat down to low and simmer for another 45 minutes.

  • Near the end of the cooking time, preheat the oven to
  • 190 Celsius and take the pastry out of the fridge to warm to room temperature.
  • Transfer the beef mixture to a medium pie dish.
  • Roll out the pastry to the size of a medium pie dish, make sure there is a little extra so you can cut off a strip to line the dish.
  • Using a strip of pastry line the edge of the pie dish. Dampen the pastry rim with a little egg wash.
  • Lay the large pastry sheet on the pie, joining it to the pastry rim by pressing the edges together.

  • Brush the pastry with more egg wash and then make a couple of holes in the middle to let the steam escape.
  • Bake for a further hour to an hour and a half. If the pastry starts to brown too much, cover it with foil.

  • Note: You can omit the Marsala if you cannot get it. Substitute for any sweet dessert wine.


    226293 - 2023-07-17 09:56:10


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