Protein-Packed Steak Pie
If you are expecting a lot of guests you can double everything up and use two dishes - or one big dish
Keep an eye on the pastry when this is in the oven, as you don't want to go through all the effort of making the steak mixture only for it to burn at the end.
Serves
4
Ingredients
- 1 tbsp olive oil
- 500g braising beef, cut into even-sized chunks
- 1 large red onion
- 1 large carrot, peeled and diced
- 3 garlic cloves, finely chopped
- 200g mushrooms, chopped
- 3 fresh thyme sprigs, leaves picked
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 150ml red wine
- 350ml beef stock
- 1 tbsp Worcestershire sauce
- 1 packet (212g) puff pastry
- ½ egg, beaten
- salt and pepper
- 400g steamed broccoli
Method
Preheat the oven to 180C/160C fan/gas 4.
In a large flameproof lidded casserole, heat the oil over a medium heat, add the beef and brown on all sides for four to five minutes. Remove and set aside.
In the same pan add the onion, carrot and garlic and cook for three to four minutes.
Add the mushrooms and thyme and season well with salt and pepper.
Add the flour and tomato purée, stirring well for one minute.
Put the beef back into the pan and add the red wine, beef stock and Worcestershire sauce. Bring to a gentle simmer then cover with the lid and place in the oven for 1¼ hours.
Remove the casserole from the oven. Turn the oven up to 200C/180C fan/gas 6.
Roll out the pastry to a little larger than your ovenproof dish or pie tin. Add the cooked beef mixture to the dish and then cover with the pastry. Trim the edges.
Brush the pastry with the beaten egg and bake for 20 minutes or until golden brown on top.
Serve with broccoli.
Recipe extracted from Tasty High Protein by Fraser Reynolds (Ebury Press, 2023). Photography by Dan Jones
