{"id":131,"date":"2023-10-08T18:08:31","date_gmt":"2023-10-08T18:08:31","guid":{"rendered":"https:\/\/michaelkorsoutlet.org.uk\/?p=131"},"modified":"2024-04-04T12:54:16","modified_gmt":"2024-04-04T12:54:16","slug":"steak-and-potato-pie","status":"publish","type":"post","link":"https:\/\/michaelkorsoutlet.org.uk\/index.php\/2023\/10\/08\/steak-and-potato-pie\/","title":{"rendered":"Steak and Potato Pie"},"content":{"rendered":"
This steak and potato pie is one of the most comforting pies you’ll ever make!<\/span><\/strong><\/span><\/p>\n Typically a steak and potato pie would use beef and potatoes as the filling. However, today we’re going to have a bit of fun and place the potatoes on top like a potato gratin. Yes, heaven truly is a place on earth. Follow me…<\/p>\n Don’t worry, when I say ‘steak’ I don’t mean you’ve got to use expensive cuts of steak for this pie. It’s just a more general term for a chunky beef pie.<\/p>\n Your beef selection is important. What you want is beef that’s suitable for braising\/slow cooking<\/strong>. A good sign of this is the beef having marbled fat<\/strong>. This will ensure the beef stays tender over the long cooking time. Don’t use lean beef, it’ll come out dry. Full disclosure, the beef I filmed with was not optimal in terms of the meat-to-fat ratio (it’s all had access to at the time!).<\/p>\n Preparing the beef happens in two stages:<\/p>\n I like to sear the beef before it simmers<\/strong>, just to develop a bit more flavour<\/strong>. You’ll want to work in batches<\/strong> and over a very high heat<\/strong>. You don’t need to cook the beef at this point, just brown the outside. Doing this will also create ‘fond’<\/strong> in the base of the pot, which in turn adds more flavour to the gravy.<\/p>\n Process shots: slice and season beef (photos 1&2), fry in batches (photos 3&4).<\/em><\/span><\/p>\n The aim of the game with the filling is to create a gravy with a thick texture<\/strong> and a deep, rich flavour<\/strong>. Besides the gravy ingredients, you’ll want to add some onion<\/strong>, carrot<\/strong> and garlic<\/strong>.<\/p>\n Before you make and bake the pie, you’ll need to simmer the beef with the gravy. This is crucial for a few different reasons:<\/p>\n We’re going to initially simmer with the lid on to tenderise the beef and marry the flavours, then we’ll remove the lid to reduce and thicken the gravy. The end result might look a little more saucy than you’re used to for a beef pie, but it will reduce more in the oven as the potatoes soak in the gravy.<\/p>\n Process shots: fry onion, carrot, garlic (photo 1), stir in flour (photo 2), stir in wine (photo 3), stir in stock, Worcestershire sauce, Oxo, tomato puree and bay leaves (photo 4), add beef (photo 5), simmer (photo 6).<\/em><\/span><\/p>\n Once the filling is done, you must allow it to cool in the baking dish. This will allow a skin to form<\/strong> over the top, which acts as a protective layer<\/strong> that prevents the potatoes from sinking into the filling<\/strong>.<\/p>\n You could add mashed potatoes to this, you could also add pastry, but we’re going to layer on some sliced potatoes. Technically this makes this more of a hotpot, but we’re too far deep into calling it a pie now 😅. In between 3 layers of thinly sliced potatoes, we’re going to brush on some rosemary garlic butter for added flavour<\/strong>.<\/p>\n It’s important to initially bake the pie with foil. This will allow the potatoes to cook without the gravy underneath reducing. You can then remove and continue baking until the potatoes are knife tender and browned on top.<\/p>\n Process shots: cool filling in baking dish (photo 1), layer potatoes with garlic rosemary butter (photo 2), cover and bake (photo 3), uncover and bake (photo 4).<\/em><\/span><\/p>\n I do highly recommend adding it if you can (most if not all of the alcohol will burn off) but if you can’t then just sub with more stock.<\/p>\n You’ll want to use floury\/baking potatoes like Maris Pipers\/Russets. Waxy potatoes won’t soak in the gravy as efficiently.<\/p>\n Yes, just make the filling and cool in the dish, then tightly cover in the fridge (up to a couple of days), then top with potatoes and bake.<\/p>\n I don’t tend to serve this with anything as it’s so rich and hearty, but you could add a Side<\/a> if you wanted!<\/p>\n Alrighty, let’s tuck into the full recipe for this steak and potato pie shall we?!<\/strong><\/p>\n<\/p>\n
Steak Pie<\/strong><\/span><\/h2>\n
What kind of beef should I use?<\/em><\/h3>\n
Preparing the beef<\/h3>\n
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Frying the beef<\/h3>\n
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Steak Pie Filling<\/strong><\/span><\/h2>\n
Steak Pie Gravy Ingredients<\/h3>\n
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Simmering the sauce<\/h3>\n
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Steak Pie and Potato Pie<\/strong><\/span><\/h2>\n
Potato gratin pie<\/h3>\n
Baking the pie<\/h3>\n
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Steak and Potato Pie FAQ<\/strong><\/span><\/h2>\n
Do I have to add wine?<\/em><\/h3>\n
What kind of potatoes should I use?<\/em><\/h3>\n
Can I prep this ahead of time?<\/em><\/h3>\n
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Serving Steak and Potato Pie<\/strong><\/span><\/h2>\n
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How to make <\/span>Steak and Potato Pie<\/span><\/strong> (Full Recipe & Video)<\/h2>\n