Steak pie help

[sherrardk]

I a looking to make a steak pie that everyone will eat but I have some questions. Do I have to cook the steak thoroughly before I put the pastry on? Is it sufficient to make a sort of steak and thick(ish) gravy (they won't eat mushrooms and I don't want to use any booze). And what sort of pastry would be best - I was thinking puff pastry? Thanks for any help (if it's not nice then they won't eat it and they will be hungry).

[sherrardk]

(oh, and what sort of steak should it be?)

[vodkancoke]

Hey Sherr, I begin by making it like a stew. I use stewing steak and puff pastry. There are loads of variations but that's the one I like.

[shoota]

Or you could mince it so it isnt tough....

[friedgreentomato]

I make like a stew and use shortcrust

[EDDIE51]

Good recipe here.
http://www.bbc.co.uk/...ecipes/steakpie_85721
The most important part is to brown/ sear the meat before you put it into the pie. Browning/searing seals in the juice and flavour of the meat , it is essential.
By the way if you do use beer / guinness there is no alcohol left after cooking , it all boils off but does add to the flavour.
Puff pastry is best , just use a packet.

[Mosaic]

I would start early in the morning or even the day before by gently casseroling shin beef with onions, carrots and celery + seasonings.
If you are just putting a lid on you can work from hot, but if making a pie with a base you'd be better letting the cooked ingredients cool down completely.
Any pastry, puff or shortcrust or hot water will do. Your pie cooking time will be the time it will take for your filling ingredients to heat through, plus any visual check on the colour / texture of astry.

[sherrardk]

Thanks all, might have a go at it this week.

[fairycakes69]

I just use diced casserole steak, chuck it in the slow cooker,no need to brown it, put in beef stock and leave to cook all day. Then take the meat out, put in pie dish, make a gravy with some granuals, put it in the pie dish, leave to cool for half an hour, roll out some shop bought puff pastry and put on the dish, in oven till golden and risen. i have a mixture of good and fussy eaters and everyone eats this. Oh and in the west of Scotland we put sausages with the steak, makes it go further, though for some reason the east coast don't do that or at least not where I now live.
Enjoy.

[vodkancoke]

Oooh fairycakes I am from the West, we never put sausages in ours. Am I missing out? Is it nice?

[snags]

I only read vodka's reply above and thought 'sausages in fairycakes What The Funicular'.

[bednobs]

i would put the beef in the slowcooker at the begining of the day

[maxi2]

Best quality chuck steak cooked long and slow with a bouquet garni, beef stock and a small amount of tomato puree. NO sausages! And if they don't like mushrooms or alcohol its time for some new friends!

[DTCwordfan]

Oh my god, the concept of a mince meat in a steak pie - aaaaargh - do you love in Dorset?

good chuck steak......pleeeeease.

And good searing as Eddie points out.

[vodkancoke]

Snaggy you clearly haven't tried my Torta di Salsiccia ;) lol

[Mamyalynne]

Why on earth if you have just cooked good steak would you need granules - you have the stock there already.

[sherrardk]

Starting to sound like a bit of a nightmare now - might just do mouse pie this week and have a good think about the whole steak pie thing (no slow cooker). No mushrooms or alcohol as the little people don't like mushrooms and I don't think they would like the taste of ale or red wine.

[humbersloop]

for mecasseole it and leave to go cold, then assemble pie.

browning - why bother?- the seal in thing is, I think, a myth, all the flavour's in the pot
sausages- might stretch meat a bit, but why not make sausage casserrole/pie instead?

granules. That was granules yes?

Riffles through mr sloop's pockets for key to gun cabinet...

[vodkancoke]

Sherr you don't need a slow cooker. I start mine in a casserole dish and put it in the oven on low (about 100) for about 4-6 hours. I don't put ale or red wine in mine either. It's very easy. You just make a stew as you normally would, once cooked put in an ovenproof dish and cover with pastry.

[Graham-W]

Consider suet crust. 100gm SR four, 50 gm suet, pinch of salt, water to mix to a soft dough. Dead easy. Adds flavour and is a lovely crust.

[sherrardk]

(Psst Vodka - never made a stew!)