- 50ml Sunflower oil
- 2kg Beef braising/chuck steak (1cm dice)
- 200g Onions (5mm dice)
- 25g Tomato puree
- 600ml Boiling water
- 25g Bisto Beef Bouillon Paste
- 200ml Ale
- 1 Bay leaf
- 1 Stalk of rosemary
- 30g Bisto Reduced Salt Gravy Granules
- 1kg McDougalls Shortcrust Pastry (made as per instructions on pack)
- 1kg Mashed potato (see additional tips), cooled and in a piping bag
- Egg wash for glazing
- Selection of seasonal vegetables
- 1ltr Bisto Reduced Salt Gravy (made as per instructions on the pack)
1. Heat the oil in a large frying pan and add the beef, cook until well browned.
2. Add the onion and tomato puree, and cook for a few minutes until the onions have softened.
3. Mix the Bisto Beef Bouillon with the boiling water and pour over the beef, along with the ale, bay leaf and rosemary. Cover with a lid and simmer very gently for 2½ - 3 hours or until the beef is tender; stirring occasionally.
4. Once the beef is cooked sprinkle in the Bisto Reduced Salt Gravy Granules and stir until thickened.
5. Cool the mix as quickly as possible.
6. Meanwhile, line a deep sided pie dish with the McDougalls Shortcrust Pastry.
7. Spoon in a portion of the steak pie filling and top with the mashed potato.
8. Gently brush the potato top with a little egg wash.
9. Bake at 190°C for approx 25 minutes, or until fully cooked and golden brown.
10. Serve with a selection of seasonal vegetables and lashings of Bisto Gravy.
- Steak and Ale is by far the best selling pie in the UK and you can quite easily adapt this to make it your own, with a variety of pastries, including, puff, short and suet, in many different formats; such as tray bakes, individual pudding moulds, with or without a pastry base
- The trick to a great steak pie is ensuring the meat is cooked well and the finished gravy is rich and flavoursome
For a great mash:
- Make sure you use the correct potatoes: use a floury potato, such as Russets
- For an even cook, always start cooking in cold water
- Always season the water you're cooking in for an even flavour
- Don't overwork the potatoes and using a ricer will make your mash fluffy and lump free
- If you're adding milk or cream, always allow it to come to room temperature first so it can be absorbed easily and add this after the potato has been 'mashed'