Another delicious, winter-warming meal I like to make is Steak and Bacon Pie. It started out as a recipe for Steak and Kidney Pie but as I’m not partial to kidneys myself, I changed it to bacon. But you could omit the bacon and have it as a Steak Pie, or add mushrooms and call it Steak and Mushroom Pie, add a splash of red wine and call it Beef and Red Wine Pie….. you get the idea.
700g-1kg chuck steak, diced
2 onions, chopped
3 rashers bacon, chopped
Splash of red wine (optional)
Beef stock cube (optional)
In a medium sized saucepan, add the diced steak, chopped onions and bacon. Cover with water and add a stock cube (if using) and a splash of red wine (if using). Bring to a boil then reduce to simmer, slightly covered, for 2 hours. Season with salt and pepper.
Strain the liquid into a jug and place the meat filling into a bowl. To make a thick gravy to go into the pie, melt about 30g of butter in a small saucepan and add about 2 tablespoons of plain flour to make a roux. Cook for a couple of minutes, then add about 1 cup of the meat liquid and mix to make a thick, smooth gravy. Pour it over the meat filling and allow to cool.
I like to make my own pastry for the base of the pie and use a sheet of puff pastry for the top. This gives a nice buttery base and light crispy top. You can absolutely use store-bought puff pastry or shortcrust pastry if you want.
For my pastry, I rub about 75g of butter into 150g plain flour. Add just enough water to make a dough. Roll the dough onto a floured surface and place into a greased pie dish.
Fill the pie with the meat filling, brush the edge with an egg wash and top with a sheet of puff pastry. Press to seal and trim the edges. Place a couple of slits in the top and brush with egg wash. Bake at about 220°C for 30 minutes or until golden brown. Cool for 10 minutes before serving.
I like to serve this pie with roast vegetables and a gravy made out of the leftover meat liquid. Thrifty and delicious, just the way I like it!