- 1 kg braising steak cut in chunks
- 1 large carrot peeled and diced
- A drizzle of Supernature rapeseed oil
- 1 leek cleaned and sliced
- pinch marjoram
- 2 bayleaves
- Scottish East Neuk sea salt and black pepper
- 1 x 500mls bottle Ovenstone Fifie Ale
- 10 g cornflour
- 1 x 225g batch rough puff pastry
- 1 beaten egg to glaze
- Heat oil in pan and sauté meat until thoroughly browned. Season with salt, herbs and spice.
- Add carrot and leek, cook for 5minutes then cover with beer.
- Lid on and simmer for over an hour. Taste to adjust seasoning and to check the meat is tender. If not, give it a further half hour. Thicken the gravy by adding cornflour with a little water and bring to the boil to thicken, stirring all the time.
- Spoon into your pie dish and set aside to cool.
- When ready, pre heat oven to 220°C.
- Roll out rough puff pastry on a floured board and use to cover your pie dish, moistening the edges of the dish first with egg wash.
- Trim the edges neatly and use trimmings for decoration. Egg glaze all the pastry and place in the hot oven.
- The pastry needs to bake for approx. 20minutes to rise and set then turn the heat down to 180°C to allow the filling to thoroughly heat through for 30-45minutes. Placing a sheet of baking parchment over your pie will prevent the pastry from burning.
- Sufficient for a 25cm pie dish, Serves 4
Beef - check out great butchers here
...and if you'd rather by a pie look no further than Ardross Farm Shop Steak Pie!