Individual Steak Pie, Creamed Potatoes & Carrots

Individual Steak Pie Ingredients

• 100g braising steak, cut into cubes
• Plain flour, seasoned with salt and freshly ground black pepper, for dusting
• 1 tsp olive oil
• 1 onion, finely diced
• 2 pork links
• Salt and pepper
• 70ml hot beef stock
• 200g ready-rolled puff pastry
• 1 egg, beaten
• Small bunch thyme leaves only

Method

1. Dust the cubed steak with the seasoned flour
2. Heat the oil in a large heavy-bottomed pan and fry the meat, stirring frequently, until browned on all sides.
3. Add the diced onions, herbs, salt and freshly ground black pepper and the stock and bring to the boil.
4. Reduce the heat and simmer gently for an hour and a half. 
5. Preheat the oven to 180c. Cook sausages, then slice up and add to steak mixture.
6. Transfer the mixture to a dish to cool down this will make it easier to line the pie dishes.
7. Brush tins with oil and push puff pastry into them being careful not to cause any tears.
8. 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.
9. Eggs wash thoroughly and bake in the oven for around 30 minutes. Serve immediately. 

Creamed Potato Ingredients

• 1kg red rooster potatoes cut into even chunks
• 125ml double cream
• 25g butter
• 25g crème fraiche
• Salt and pepper
• Whole nutmeg

Method

1. Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
2. Heat the cream and butter in a small pan, then pour over the potatoes. Remove pan from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the crème fraiche and beat with a wooden spoon until smooth and creamy.
3. Season with salt, pepper and some freshly grated nutmeg. Serve immediately

Carrot Ingredients

• 250g carrots, chopped to desired shape
• 50g unsalted butter, softened
• 1 tsp cumin
• Small bunch thyme leaves only
• Salt and pepper

Method

1. Peel and cut your carrots then boil in slightly salted water for 8-10 mins depending on the size you have cut them.
2. Strain then place on a suitable tray with the butter, cumin, thyme and salt and pepper then roast for 5 mins at 200 degrees to give them a nice glaze.