Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Steak and Potato Pie. I put my hand up now. I have a great love for savory pies. Well, I love any kind of pie, really, but I do so love a good meat pie.
With a flaky, buttery crust, rich gravy and meat filling, I don't think there is anything much more delicious on earth. It is a love I share with the rest of my family.
We are all nuts for pies, especially savory ones. They are something we grew up on. My mother made the best meat pies. Every time she cooked a roast dinner we all got excited because we knew she would be making a meat pie with the leftovers.
There were beef pies, and chicken pies and turkey pies. All filled with leftover cooked meat, leftover gravy, potatoes and vegetables. We loved them, probably more than the initial meal.
But come on now, Pie . . . who doesn't love pie!
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On rare occasions mom would make my father's favorite, French Canadian Salmon Pie. Oh, how I loved those salmon pies with their flaky pastry and salmon, onion and potato filling. I have not made one in a while now. Time to rectify that and bake one methinks!
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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But not today. Today we are enjoying a beautiful rich Steak & Potato Pie. Tender pieces of beef steak, and potato in a rich thick gravy, all encased in two buttery flaky crusts. So delicious!
You could of course use puff pastry for this, but I prefer to use my regular Butter and Lard Pastry. It is so tender and flaky and goes very well with meat fillings. It's a great all-round pastry actually, and my pastry of preference for any kind of pie.
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WHAT YOU NEED TO MAKE STEAK & POTATO PIE
Pretty simple ingredients. This is quite similar to a British pie except that it has two crusts and it's a bit spicier. It looks like a long list, but most of it is seasonings.
- 2 1/2 pounds (a generous kilogram) sirloin steak, cut into 1/2-inch cubes
- 1/3 cup (41g) plain all-purpose flour
- 1 tsp garlic salt
- 1 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 2 TBS light olive oil
- 2 TBS butter
- 2 cups (480ml) beef stock
- 2 TBS HP sauce
- 3 TBS tomato ketchup
- 1 medium onion, peeled and diced
- 1/2 tsp dried thyme
- 1/2 tsp summer savory (can use marjoram)
- 1 bay leaf
- 3 medium potatoes, peeled and cut into 1/2-inch cubes
- enough butter/lard pastry for a two-crust pie
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You shouldn't need any other seasonings for this. I never have to add any extra salt or pepper. It's just right. Not too spicy and just salty enough.
For beef stock, I use the type that comes in a small container that you reconstitute with water. You can also use stock cubes. Just be careful as some of them can be quite salty, so don't add any salt until you have tasted it.
You can leave the ketchup out if you want to, but we rather like it. HP sauce can be substituted with any kind of steak sauce you prefer. In the UK, they call it brown sauce, and it goes very well with savory, meaty things.
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HOW TO MAKE STEAK & POTATO PIE
It's really quite easy. I like to make the filling the day before and then chill it overnight so that it is good and cold when I put it into the pastry. If you also make the pastry ahead of time, this makes for a very quick entree.
Place the flour into a bowl along with the garlic salt, pepper, paprika and cumin. Add the cubes of steak and toss them in the flour to coat them.
Heat the oil and butter in a large heavy bottomed saucepan. Once the butter begins to foam start adding the meat cubes. Cook over medium high heat until browned. Remove as it browns and add more. (Don't crowd the pan, work in batches as required.) (Reserve the leftover flour mixture.)
Return all the meat to the pan, along with any juices. Sprinkle any remaining flour over top.
Add the beef stock, ketchup, HP sauce, onions, thyme, summer savory and bay leaf to the pot. Bring to the boil, stirring, then reduce to medium low. Cover tightly and simmer for 45 minutes to an hour. (Check periodically to give it a stir and make sure it is not sticking to the bottom of the pan. If you think it to be too thick, add a bit more hot stock.)
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Add the potatoes. Cover and simmer for a further half an hour, until the potatoes are fork tender. Remove from the heat and leave to cool. Remove and discard the bay leaf. (This can be done the day ahead, in which case you can put the filling into a covered container and chill in the refrigerator.)
To prepare the pie. Roll out enough pastry for the bottom crust and use to fill a 9-inch round deep pie dish. Spoon the filling into the pastry. Roll out the remaining pastry to make a round large enough to cover the filling. Place over top.
Seal, trim, and crimp the edges of the pastry. Cut some steam vents in top of the pie. Place onto a baking sheet,
Bake in the preheated oven for 45 minutes to one hour, until golden brown and the filling is bubbling.
Remove from the oven and let stand for 15 minutes. Cut into wedges to serve.
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I don't think anyone can ever accuse me of perfect presentation. What you see is what you get and you can always be sure that its a realistic presentation of what I have cooked. Plain and simple, just like me.
Always delicious. Or at least I think so. I hope you do too!
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Some other savory pies in The English Kitchen which you might enjoy are:
CORNED BEEF AND POTATO PIE - This is a real favorite with a lovely hearty filling made from tinned corned beef, onions and boiled potato. It's really very delicious! (And very British!)
CHICKEN AND MUSHROOM PIE - A hearty filling of chicken and mushrooms in a delicious ale gravy, tucked beneath the thatch of a puff pastry lid. This is also a real favorite with us, and again, very British.
Yield: 8
Steak & Potato Pie
Prep time: 10 MinCook time: 2 H & 10 MInactive time: 15 MinTotal time: 2 H & 35 M
Tender chunks of beef and cubes of potato in a rich gravy sandwiched between two buttery crusts. It doesn't get much better than this. If you are on your own, why not make individual pies and freeze them! Cook time does not reflect chilling the filling overnight.
Ingredients
- 2 1/2 pounds (a generous kilogram) sirloin steak, cut into 1/2 inch cubes
- 1/3 cup (41g) plain all purpose flour
- 1 tsp garlic salt
- 1 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 2 TBS light olive oil
- 2 TBS butter
- 2 cups (480ml) beef stock
- 2 TBS HP sauce
- 3 TBS tomato ketchup
- 1 medium onion, peeled and diced
- 1/2 tsp dried thyme
- 1/2 tsp summer savory (can use marjoram)
- 1 bay leaf
- 3 medium potatoes, peeled and cut into 1/2 inch cubes
- enough butter/lard pastry for a two-crust pie
Instructions
- Place the flour into a bowl along with the garlic salt, pepper, paprika and cumin. Add the cubes of steak and toss them in the flour to coat them.
- Heat the oil and butter in a large heavy bottomed saucepan. Once the butter begins to foam start adding the meat cubes. Cook over medium high heat until browned. Remove as it browns and add more. (Don't crowd the pan, work in batches as required.) (Reserve the leftover flour mixture.)
- Return all the meat to the pan, along with any juices. Sprinkle any remaining flour over top.
- Add the beef stock, ketchup, HP sauce, onions, thyme, summer savory and bay leaf to the pot. Bring to the boil, stirring, then reduce to medium low. Cover tightly and simmer for 45 minutes to an hour. (Check periodically to give it a stir and make sure it is not sticking to the bottom of the pan. If you think it to be too thick, add a bit more hot stock.)
- Add the potatoes. Cover and simmer for a further half an hour, until the potatoes are fork tender. Remove from the heat and leave to cool. Remove and discard the bay leaf. (This can be done the day ahead, in which case you can put the filling into a covered container and chill in the refrigerator.)
- To prepare the pie. Roll out enough pastry for the bottom crust and use to fill a 9-inch round deep pie dish. Spoon the filling into the pastry. Roll out the remaining pastry to make a round large enough to cover the filling. Place over top.
- Seal, trim, and crimp the edges of the pastry. Cut some steam vents in top of the pie. Place onto a baking sheet,
- Bake in the preheated oven for 45 minutes to one hour, until golden brown and the filling is bubbling.
- Remove from the oven and let stand for 15 minutes. Cut into wedges to serve.
Thanks so much for visiting. Do come again!
I have been craving Beef Stew all week. It's a winter thing I guess, and having just come through having had a bad cold I was really craving some sort of comfort food.
In the UK they make things called Hot Pots in the winter months. This is usually with lamb, but I have also seen them made with other meats such as pork or chicken. This is the ultimate in comfort food.
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Meat and vegetables layered in an oven proof casserole dish with some stock, and then baked until everything is meltingly tender. Usually there is a thatch of sliced potatoes on top, but not always.
Today I decided to make myself a hot pot of sorts using some steak I found in my freezer, and why not! I was really pleased with how it turned out as well. This is sized for two to three people, but could certainly be made large enough to feed many more than that.
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Its not a recipe as much as it is a technique. Meat it browned and then layered up with a variety of vegetables. A flavor filled stock is poured over top and then the whole thing is baked long and slow until everything melts in your mouth.
You can thicken the juices to make a delicious gravy if you wish.
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Its all a matter of using what you have. I have even seen hot pots made with canned corned beef and baked beans. Using steak would be at the higher end of the scale!
Delicious, hearty and thrifty, that is the epitome of a classic hot pot, and in these days of having to pinch our pennies, thrifty counts more than ever!
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WHAT YOU NEED TO MAKE BEEF STEAK HOT POT
I simply used what meat and vegetables I had in my freezer and refrigerator. Using up what you already have is the name of the game! This is by no means a stringent list of ingredients!
- 1 tsp butter
- 1 tsp oil
- 10 ounces (285g) top round or stewing steak cut into pieces
- 1/2 tsp each garlic powder, salt, black pepper and summer savory (or thyme)
- 1/2 small white cabbage cut into wedges
- 1 large parsnip, peeled and thickly sliced
- 1/3 of a small turnip (rutabaga/swede) peeled and cut into thick half moons
- 2 medium carrots, peeled and thickly sliced
- 2 small onions quartered
- 2 cups beef stock
- 1 TBS tomato ketchup
- 1 TBS sweet pickle juice or Worcestershire sauce
- 1 TBS HP or other steak sauce
- 1 heaped TBS to thicken the gravy
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I am not sure what kind of steak I had as I had not marked the package but bear in mind you don't want to use your most expensive cut. I would suggest a rump or round steak. Any kind of steak which is well suited to braising.
Likewise, your vegetables. Root vegetables braise very well, and I think they taste even better if braised until they melt in your mouth. But I could be alone in that way of thinking. I like to mash them up on my plate and dot them with butter.
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Cabbage is especially lovely when braised long and slow for a lengthy period of time. It becomes almost buttery, and it does indeed melt in the mouth.
I love rutabaga, carrots and parsnips. They work very well in a dish like this.
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I chose to flavor the stock with a few aromatics, tomato ketchup, HP sauce and some sweet pickle juice. If you don't have sweet pickle juice then you can use Worcestershire sauce, or even leave it out altogether. I happen to like it in any dish like this one.
You will also note that there is not a lot of seasoning in this dish. With aromatics such as the above you don't really need a lot of seasoning. Just make sure you sprinkle some of it on each layer.
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HOW TO MAKE BEEF STEAK HOT POT
Nothing could really be easier. Brown your meat and then layer up your veg and bake. You can thicken the juices at the end for a delicious gravy if you wish.
Preheat the oven to 350*F/180*C/gas mark 4.
Heat the butter and oil in a heavy based oven proof casserole until the butter begins to foam. Add the pieces of steak and brown them well on both sides.
Mix together the herbs and seasonings in a small bowl.
Place the onion quarters around the browned steak in the bottom of the casserole. Sprinkle with a bit of the seasoning.
Layer in the vegetables one at a time on top of the steak, sprinkling each layer with the seasoning mixture, and ending with the wedges of cabbage.
Whisk together the beef stock, ketchup, pickle juice, and HP sauce. Pour over the meat and vegetables. Cover the casserole tightly.
Place into the preheated oven. Roast for about 1 1/2 to 2 hours until the meat and vegetables are tender.
Remove from the oven. Using a slotted spoon remove the meat and vegetables from the juices to a platter. Set aside and keep warm. Whisk the flour into the remaining juices and cook, whisking constantly over medium high heat until the gravy thickens.
Serve portions of the meat along with the vegetables with some of that delicious gravy spooned over top.
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This really was delicious. I always love something like boiled potatoes or mash with this type of a meal. Today it was boiled potatoes.
I boiled them in their skins just like my mother always did. Just pick some small to medium sized potatoes and wash them very well. Cover with lightly salted water, bring to the boil and then simmer for 20 to 25 minutes until fork tender.
Spear with a fork and peel. As I was peeling mine, I was thinking of my mother and watching her peel boiled potatoes for our supper. What a sweet memory for me that was.
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If you are a fan of long and slow cooking, you might also enjoy the following:
POT ROASTED PORK WITH CABBAGE AND CARROTS - This Pot Roasted Pork with Cabbage and carrots is one of my favorite meals to cook when the temperatures start dropping and the nights begin to draw in. A long slow braise results in succulent moist pork, tender roasted carrots, butter tender cabbage and a rich gravy that is to die for.
LANCASHIRE HOT POT - If you are a fan of Coronation Street you will be familiar with the pleasure of the Lancashire Hot Pot. This is as traditional as they get, with layers of lamb, onions and carrots, and a lovely thatch of buttery sliced potato on top.
Yield: 2-3
Beef Steak Hot Pot
Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 M
Tender pieces of beef with plenty of vegetables cooked long and slow. You can make a delicious gravy with the pan juices. I like to serve this with boiled or mashed potatoes!
Ingredients
- 1 tsp butter
- 1 tsp oil
- 10 ounces (285g) top round or stewing steak cut into pieces
- 1/2 tsp each garlic powder, salt, black pepper and summer savory (or thyme)
- 1/2 small white cabbage cut into wedges
- 1 large parsnip, peeled and thickly sliced
- 1/3 of a small turnip (rutabaga/swede) peeled and cut into thick half moons
- 2 medium carrots, peeled and thickly sliced
- 2 small onions quartered
- 2 cups beef stock
- 1 TBS tomato ketchup
- 1 TBS sweet pickle juice or Worcestershire sauce
- 1 TBS HP or other steak sauce
- 1 heaped TBS to thicken the gravy
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4.
- Heat the butter and oil in a heavy based oven proof casserole until the butter begins to foam. Add the pieces of steak and brown them well on both sides.
- Mix together the herbs and seasonings.
- Place the onion quarters around the steak in the bottom of the casserole. Sprinkle with a bit of the seasoning.
- Layer in the vegetables one at a time on top of the steak, sprinkling each layer with the seasoning mixture, and ending with the wedges of cabbage.
- Whisk together the beef stock, ketchup, pickle juice, and HP sauce. Pour over the meat and vegetables. Cover the casserole tightly.
- Place into the preheated oven. Roast for about 1 1/2 to 2 hours until the meat and vegetables are tender.
- Remove from the oven. Using a slotted spoon remove the meat and vegetables from the juices to a platter. Set aside and keep warm.
- Whisk the flour into the remaining juices and cook, whisking constantly over medium high heat until the gravy thickens.
- Serve portions of the meat along with the vegetables with some of the gravy spooned over top.
With the holidays fast looming over us, I thought it would be fun to share a recipe with you today that is not the usual turkey or ham. Maybe you are wanting something decidedly different for your holiday meal.
If you are an American, you will have just had turkey only a few weeks ago, so more than likely are not wanting to have it again so soon.
Perhaps, like me, you are just wanting a change. Classic Steak Diane is a fabulous entree that would go perfectly on the holiday table. It works well as a celebratory dinner be it Christmas or New Year's Eve.
Not only is it delicious, but it is very simple to make and can be on the table in about half an hour tops!
Steak Diane is one of those vintage type of recipes that is very much coming back into vogue these days. My recipe was taken from Chatelaine's Adventures in Cooking, which was published in 1968, but the recipe is really much older than that.
The original recipe is reported to have been invented in the city of London, England, in the 1930's, and from the forties to the sixties was considered to be haute Cuisine! Very continental.
It is very similar to Steak Au Poivre actually, which also boasts a creamy rich sauce, with the main difference being in Steak Au Poivre the brandy is not ignited and in Steak Diane it is.
If you are afraid of fire, simply boil the cognac to reduce it to a stick glaze, rather than ignite. (I, myself don't really like igniting anything in my home.)
You will get all the lovely flavors of a good brandy without any of the fear.
WHAT YOU NEED TO MAKE CLASSIC STEAK DIANE
Nothing is extraordinary. Just simple ingredients of the best quality.
- 4 (4 ounce/115g each) beef tenderloin steaks
- 3 TBS light olive oil
- 10 medium sized button mushrooms, wiped clean
- 2 TBS butter
- 1 small shallot, peeled and finely diced
- 3 cloves garlic, peeled and minced
- 1/4 cup (60ml) cognac (can use a good brandy)
- 1 1/2 cups (360ml) good beef stock
- 1/3 cup (80ml) heavy or whipping cream
- 1 TBS Worcestershire sauce
- 2 tsp good Dijon mustard
- 2 TBS finely minced fresh flat leaf parsley
- 1 1/2 tsp fresh lemon juice
- fine sea salt and freshly ground black pepper to taste
- thyme sprigs, chopped spring onions or chopped parsley to garnish (optional)
Of course, the most important element of this dish is the steak. I have chosen to use beef tenderloin steaks. What my sister and I do is when they put the whole tenderloin on offer at the store, we will buy it and cut half into steaks and leave the other half for a roast.
Its win/win.
You can also use other steaks such as ribeye, sirloin, flank, skirt or hanger steaks. The trick is not to overcook any of the steaks so as to ensure a nice tender finish.
You will need to pound the steaks lightly to flatten them out slightly. Don't bash them.
The only mushroom I would not use are portabella mushrooms. They have a tendency to color the sauces you put them in a ghastly color and you want the sauce for this dish to be a lovely color of creamy brown.
If you only have banana shallots, then only use half the shallots. Also use smaller cloves of garlic unless you really enjoy the flavor of garlic.
HOW TO MAKE CLASSIC STEAK DIANE
This is really very simple to make and if you have everything in place (mise-en-place) before you start, it goes together very quickly!
Pound your steaks lightly to flatten them out slightly and then season your steaks generously on both sides with salt and black pepper.
Heat the oil in a heavy bottomed skillet over high heat until it almost smokes. Add the steaks. (Don't crowd the pan. Work in batches if necessary.) Sear for two minutes on one side, flip over and sear for one minute longer (medium rare) on the other side. Remove, set aside, and keep warm.
Add the mushrooms to the pan. Sauté for 6 to 8 minutes until they are golden brown. Push them to one side in the pan.
Add the garlic and shallots to the other side of the pan. Cook, stirring frequently, until they have softened and are starting to brown. Stir everything together and remove the pan from the heat.
Stir in the cognac, scraping up any brown bits. Return the pan to high heat and carefully ignite. (Stand back.) Leave until the flames die down and the alcohol is cooked out. Pour in the beef stock.
Bring to the boil, then reduce to a simmer and simmer gently until the stock reduces by half. Pour in the cream, Worcestershire sauce, mustard, lemon juice and parsley. Taste and adjust seasoning.
Return the steaks to the pan and heat through for one to two minutes.
Serve the steaks immediately with some of the sauce spooned over top of each. Garnish as desired.
This really is delicious. Juicy and tender, perfectly cooked steak in a lush and creamy sauce that is to die for. It doesn't really get much better than this.
I don't really recommend that you make this too far ahead of time. It is meant to be cooked and then eaten almost right after you cook it. To do anything else would really ruin a beautiful piece of meat and a spectacular sauce!
A salad would also be very nice on the side and, if you are a drinking person, a bottle of really nice red wine. Enjoy and Happy Holidays!
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Yield: 4
Classic Steak Diane
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This quick and easy steak dish from the 1960's is very simple to make and most impressive. It is perfect for a special meal or occasion. You can have it on the table in less than half an hour as well.
Ingredients
- 4 (4 ounce/115g each) beef tenderloin steaks
- 3 TBS light olive oil
- 10 medium sized button mushrooms, wiped clean
- 2 TBS butter
- 1 small shallot, peeled and finely diced
- 3 cloves garlic, peeled and minced
- 1/4 cup (60ml) cognac (can use a good brandy)
- 1 1/2 cups (360ml) good beef stock
- 1/3 cup (80ml) heavy or whipping cream
- 1 TBS Worcestershire sauce
- 2 tsp good Dijon mustard
- 2 TBS finely minced fresh flat leaf parsley
- 1 1/2 tsp fresh lemon juice
- fine sea salt and freshly ground black pepper to taste
- thyme sprigs, chopped spring onions or chopped parsley to garnish (optional)
Instructions
- Pound your steaks lightly to flatten them out slightly and then season your steaks generously on both sides with salt and black pepper.
- Heat the oil in a heavy bottomed skillet over high heat until it almost smokes. Add the steaks. (Don't crowd the pan. Work in batches if necessary.) Sear for two minutes on one side, flip over and sear for one minute longer (medium rare) on the other side. Remove, set aside, and keep warm.
- Add the mushrooms to the pan. Sauté for 6 to 8 minutes until they are golden brown. Push them to one side in the pan.
- Add the garlic and shallots to the other side of the pan. Cook, stirring frequently, until they have softened and are starting to brown. Stir everything together and remove the pan from the heat.
- Stir in the cognac, scraping up any brown bits. Return the pan to high heat and carefully ignite. (Stand back.) Leave until the flames die down and the alcohol is cooked out. Pour in the beef stock.
- Bring to the boil, then reduce to a simmer and simmer gently until the stock reduces by half. Pour in the cream, Worcestershire sauce, mustard, lemon juice and parsley. Taste and adjust seasoning.
- Return the steaks to the pan and heat through for one to two minutes.
- Serve the steaks immediately with some of the sauce spooned over top of each. Garnish as desired.
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