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Nanna’s Homemade Steak Pie and Minted Peas

 

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Nanna's Homemade Steak Pie and Minted Peas
 

 

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Recipe

Nanna’s Homemade Steak Pie and Minted Peas

If there is one person who can make a steak pie, it's my friend Leigh. This is a hearty gravy-filled pie with a delicious flavour that always tastes like 'the good old days' . When I asked her for the recipe one day, she burst out laughing saying, 'this is your mother's recipe that YOU gave to ME!'

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 1/2 cup flour
  • 2 Tblsp gravy powder/beef stock powder
  • 2 lbs cubed beef
  • 2 large onions, chopped
  • little oil for frying
  • 2 beef stock cubes dissolved in 3 cups boiling water
  • salt and pepper
  • 1 lb frozen puff pastry
  • 1 egg yolk and 1 Tbl water lightly beaten with a fork

FOR THE MINTED PEAS

  • 1 lb frozen peas
  • 3 - 4 mint leaves
  • 1/2 tsp salt
  • 1 tsp sugar

Directions

1.  Sift the flour and gravy powder over the steak cubes, mixing it altogether until each piece is coated.
2.  Fry the chopped onions in a large pot in a little oil until dark brown.  The secret to steak pie is ensuring that the onions are golden borwn in colour, but not burnt).
3.  Remove the onions and set aside.
4.  Add a little more oil to the same pot and fry small batches of cubed steak until brown.  Repeat until  you’ve cooked all the meat.  Set the meat aside.
5.  Add the beef stock liquid to the same pot and stir well, scraping all the brown bits off the bottom.
6.  Place the meat and onions back into the pot, cover and leave to simmer on low for 35 – 40 minutes, stirring every now and then.  The gravy should not be watery and should thicken as it boils and reduces.
7.  Add salt and pepper to taste.  Switch the stove off and leave the meat to rest in the gravy and cool slightly.
8.  Preheat the oven to 400 Deg. F
9. On a lightly floured surface, unroll the pastry and gently smooth it out with a rolling pin.  Don’t roll it out too thinly .
10..  Place the pie dish you’re going to use upside down on the pastry and cut a pastry lid about 1/2 “      bigger all round than the pastry dish itself.  Lift the dish off the pastry, turn it over and fill it with meat and gravy.
11.  Wet the rim of the dish with water and cover the meat with the pre-cut pastry lid.  Press the pastry against the sides of the pie dish.
12.  Paint with eggwash (1 egg yolk mixed with water)
12.  Bake in the oven for 30 – 40 minutes or until golden brown.
MINTED PEAS
1.  Boil the peas and mint leaves in salted and sugared water.  As the peas start to boil, switch the stove off and cover the pot with a lid so that the peas can absorb the minty flavour for about 5 – 10 minutes.  Bring to the boil again just before serving.
Serve with mashed potato.

About Sharon Lurie

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Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

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