A steak pie is always a great choice for lunch/dinner with your loved ones. And since there are millions of different pies, it seems hard to make the difference. The essence of our pies is in the spices. We slow cook the meat for two hours, seasoned with a pinch of winter spices. The end result is juicy tender and full of flavor meat, surrounded by a crispy crust. I hope you`ll enjoy!
Green Beans & Pea Steak Pies
2-way green beans and pea steak pie.
- 2 Shortcrust pastry sheets
- 400 g Beef
- 3 Onions
- 1 cup Baby carrots
- 1 cup Frozen peas
- 200 g Baby green beans
- 1/4 Celeriac
- 2 Vegetable stock cubes
- 25 ml Soy sauce
- 1/2 tsp Black pepper
- 1 Egg yolk
- Ground cinnamon
- Ground nutmeg
- Chop the beef and the celeriac into small cubes.
- Chop the onions.
- Cut the green beans in halves.
- Dissolve the stock cubes in 200 ml of boiling water. – Don`t worry, the stock at this stage is going to be quite too salty but will spread across the meat and vegetables during cooking. This is the only salt we are going to use in this dish.
- Place the beef in a medium casserole.
- Add the onions, followed by the carrots, celeriac, green beans, soy sauce, and black pepper.
- Pour the vegetable stock over.
- Cook for two hours, in pre-heated to 180°C oven.
- After the first hour, take the casserole out, add the frozen peas, a pinch of cinnamon, and nutmeg, stir well, then place back to the oven for another hour.
- Here is the time to decide if you want to make mini round pies or a large rectangle pie. For the mini ones, you would need a muffin baking tray. Open the shortcrust pastry sheets, and cut off circles – 12 x 9cm, and 12 x 7cm.
- Spread one large circles in each muffin hole. (check the video below for more details)
- Fill the pies with the beef stuffing.
- Cover with the smaller pastry circles.
- Using a fork, gently press the ends to connect the two parts of the pastry. (check the video)
- Eggwash with the egg yolk.
- Pierce the tops, using a fork or a skewer.
- Bake for 30 minutes, at 180°C.
Some tips from us:
– As we mentioned above, you could make one large pie, instead of mini ones. We would recommend this alternative if you plan to serve the pie as a cold starter, or a party option. These pies taste amazing either served hot or cold, so why don`t you try both? 🙂
– You could garnish with sweet potato puree (as I did), regular mash or a fresh salad.
– The pies are juicy and tender, and personally, I prefer not to use gravy. If you want to stick to the classic though, you can prepare separately a rich beef or vegetable gravy, and serve with it.
We hope you enjoyed! Would love to hear from you in the comments below.
Very best wishes,