This is a perfect steak pie recipe
The Yorkshire beef and pale ale pie, cooked by Linda Carter on Britains Best Dish is a perfect steak pie, enjoy
Served with roasted fanned potatoes and spring vegetables
Chef: Linda Carter
Dish type: main
Prep time: 35 minutes
Cooking time: 2 hours +
Suitable for freezing: no
600g Yorkshire Dales Meat chuck steak, diced into 2.5cm pieces
100g plain flour
50ml extra virgin olive oil
2 medium white onions (120g each), finely chopped
2 cloves of fresh garlic, crushed
Bunch of parsley and thyme, chopped
570ml fresh beef stock
500ml Wolds Way pale ale
2 tsp Demerara sugar
1 bay leaf
50g Doreen’s black pudding, cut into small pieces
Sea salt, to taste
Cracked black pepper, to taste
455g plain flour
125g butter, cubed
125g lard, cubed
Pinch of sea salt
60ml or 2 tbsp water
30g butter, for greasing
Roasted fanned potatoes
1 tub of goose fat
6 Yorkshire potatoes
50ml double cream
1 Savoy cabbage, chopped
6-8 carrots, turned or chopped into batons
Salt and pepper to taste
Dust the diced beef in seasoned flour and set aside.
Heat the olive oil in a pan and sauté the onions and garlic until soft but not coloured.
Add the chopped herbs and combine.
Add the beef and brown all over to seal.
Add the stock, beer, sugar and bay leaf and season to taste.
Finally, add the black pudding and cook the filling until the beef is tender and the sauce has reduced (this takes just over an hour to cook). Meanwhile, make the shortcrust pastry.
Once cooked, remove from the heat and leave to cool for about 10 minutes.
Sift the flour into a bowl, add the cubed butter, lard and salt and rub until the mixture is crumbly in texture.
Add the cold water and combine to form a dough.
Wrap in cling film and rest in the fridge for 20 minutes.
To assemble the pies
Preheat the oven to 180°C.
Roll two thirds of the pastry onto a floured surface to form the bases of the pies.
Cut into six equal pieces and mould into a large greased 6-hole muffin tray. Trim and tidy the edges.
Add the meat filling into the pies, straining most of the liquid (keep this remaining liquid warm and reserve for gravy).
Roll out the remaining pastry to create the lids.
Take a suitable sized chef’s ring and cut out six lids. Place on top of the filled pies and crimp the edges together.
Cook in the oven for 25 minutes.
Roasted fanned potatoes
Preheat the oven to 220°C.
Add the goose fat to the roasting tray and heat in the oven.
Peel and chop the potatoes in half. Make incisions into the top of the potatoes about 1-2mm apart, to just over half way down the potato.
Add the fanned potatoes to the roasting tray and coat in the hot goose fat. Roast for approximately 40 minutes or until golden.
Peel and slice the celeriac.
Boil in salted water for approximately 10 minutes and then drain well.
Pass the celeriac through a ricer and then mash together with some butter and the double cream until smooth. Season to taste
Prep the Savoy cabbage and the carrots.
Steam the cabbage for 5-10 minutes.
Boil the carrots in salted water until al dente and then toss in butter.
Add an individual pie to the plate with a portion of steamed cabbage, some carrots, two fanned potatoes and a generous dollop of celeriac mash. Pour the reserved gravy into a small jug or gravy boat and serve on the side.