- 250g Diced Shoulder Steak
- Plain Flour
- Salt and Pepper
- Olive Oil
- ½ Onion
- 1 stick of Celery
- ½ Carrot
- 2 Chestnut Mushrooms
- 25g Butter
- 1 Bay Leaf
- Lea and Perrins Sauce
- 1 tsp Tomato Puree
- 100ml Beef Stock
- 2 Pork Links
- 500g Butter Puff Pastry
- 1 Egg
1. Check your diced steak making sure there is not an excessive amount of fat on it. Season the plain flour sparingly with salt and pepper.
2. Heat a heavy based pan up to a high heat. Now dust the diced steak in the seasoned flour and seal it in batches to keep the temperature of the pan high. Remove the meat from the pan and sit to the side
3. Finely dice the onion, then peel and finely dice the celery and carrot. Chop the mushrooms and heat the butter in the same pan that the meat was fried in before browning all the diced vegetables.
4. Now pick some thyme leaves and add that along with the bay leaf the browned meat and a dust of plain flour, add in a splash of lea and Perrins and the tomato paste before adding in the beef stock. Reduce the heat and simmer gently for an hour and a half or until the beef is tender.
5. Preheat the oven to 180c. Cook sausages, then dice up and add to steak mixture. Season with salt and pepper. Transfer the mixture to a dish to cool down this will make it easier to line the pie dishes.
6. Brush pie tins with oil and line carefully with puff pastry. Be careful not tear the pastry now put lined tins in fridge for 30 minutes to firm up.
7. Fill generously with steak and sausage mix and brush rim of pie with a little beaten egg carefully before cutting an appropriately sized lid and sealing it on top.
8. Eggs wash thoroughly and bake in the oven for around 30 minutes. Serve immediately.