Kimberley’s Luxury Steak Pie
Kimberley McCreery – Corries’ Chef
- 900g steak pieces
- 25g flour
- 100g butter
- 2 onions, chopped
- 2 garlic cloves, crushed
- 2 medium carrots, diced
- 150g mushrooms, sliced
- 2 sprigs of fresh thyme
- 400ml Guinness
- 500ml beef stock
- 300g puff pastry
Coat the steak pieces in seasoned flour.
Fry the meat, in batches, for a few minutes.
Sauté the carrots, onions and garlic.
Add meat and stir. Add stock, Guinness, thyme and mushrooms.
Bring to the boil then reduce heat and simmer for 1 hour.
Line a deep pie dish with pastry or 2 small pie dishes.
Add filling then top with pastry and egg-wash. Cook at 180°C for approximately 30 minutes.