Steak & roasted shallot pie with a mustard crust
- Silvana Franco
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Serves 6
More effort
Prep: 35 mins
Cook: 3 hrs
Plus chilling
A star rating of 4.2 out of 5.16 ratingsRate
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Replace your roast this Sunday with a warming pie straight from the oven
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Gratin of carrots & root vegetables
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
140g pack cubed pancetta
-
1kg braising steak
cubed
-
4 tbsp plain flour
-
1 bottle red wine
or 750ml beef stock
-
4 thyme
sprigs
-
600g whole shallots
-
2 tbsp redcurrant
or cranberry jelly
-
1 tbsp red wine vinegar
-
1 egg yolk
For the mustard crust
-
350g plain flour
-
1 tbsp English mustard
powder
-
200g butter
frozen
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Nutrition: per serving
- kcal940
- fat54g
- saturates27g
- carbs58g
- sugars8g
- fibre3g
- protein48g
- salt1.91g
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Method
-
step 1
Heat half the olive oil in a large pan and cook the pancetta for a few mins until golden. Remove with a slotted spoon and set aside. Dust the steak with the flour, then brown in the hot pancetta oil – to stop the pan getting overcrowded, do this in two batches. Return all the steak to the pan along with the pancetta.
-
step 2
Add the wine and thyme and bring to the boil. Partially cover with a lid, leaving a gap of about 1cm, and simmer for 2 hrs until the meat is tender, stirring from time to time, and once the sauce has thickened and reduced a little, cover the pan completely.
-
step 3
Meanwhile, heat oven to 200C/180C fan/gas 6. Toss the remaining olive oil and the shallots together. Spread out on a baking sheet and roast for 45 mins until soft and golden brown.
-
step 4
To make the pastry crust, sift the flour and mustard into a large bowl, then coarsely grate in the frozen butter. Drizzle over 6-8 tbsp cold water and taking care not to over-handle it, lightly bring together to make a firm dough. Wrap and chill for 30 mins.
-
step 5
Stir the roasted shallots, jelly and vinegar into the beef and season, then spoon into a 2-litre pie dish. Raise the oven temp to 220C/200C fan/gas 7.
-
step 6
Roll out the pastry and lay over the filling – it’s a good idea to use a pie funnel to support the pastry and prevent it going soggy in the centre, but it’s not essential. Mix the egg yolk with a little salt, then brush over the top of the pastry. Bake for 30 mins or until the pastry is crisp and golden and the filling is hot right the way through.
Recipe from Good Food magazine, February 2011
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A star rating of 4.2 out of 5.16 ratings
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