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🍽️ Steak Pie – Sebastian Grindley's Favorite Recipe

1088 kcal · 30 min · 4 servings

Steak Pie – Sebastian Grindley's Favorite Recipe Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat 3 tablespoons of oil in a casserole pot.
  2. 2. Sear the stew meat in two batches.
  3. 3. After searing the second batch of meat, add tomato paste and toast it briefly.
  4. 4. Deglaze with 350 milliliters of broth and bring to a boil.
  5. 5. Remove the stew from the pot and place it in a bowl.
  6. 6. Preheat the oven to 160 degrees Celsius with top and bottom heat.
  7. 7. Peel two onions, halve them, and dice them.
  8. 8. Sauté the onion cubes in 3 tablespoons of oil in the casserole pot.
  9. 9. Stir in flour and cook it briefly with the onions.
  10. 10. Deglaze with 350 milliliters of broth and bring the mixture to a boil.
  11. 11. Add bay leaves and the prepared stew from the bowl.
  12. 12. Bring everything to a boil again and season with salt and pepper.
  13. 13. Place the lid on the pot.
  14. 14. Braise the stew in the preheated oven for about 80 minutes until tender.
  15. 15. Transfer the finished stew into a baking or pie dish with a diameter of approx. 22 cm and a capacity of at least 1 liter.
  16. 16. Increase the oven temperature to 200 degrees Celsius with top and bottom heat.
  17. 17. Whisk one egg yolk with 1 tablespoon of water.
  18. 18. Brush the egg yolk mixture onto the rim of the pie dish.
  19. 19. Place puff pastry as a lid on the dish and press it firmly around the edges.
  20. 20. Cut a small hole in the center of the pastry.
  21. 21. Trim the excess pastry edges.
  22. 22. Cut out shapes from the remaining pastry as desired.
  23. 23. Brush the entire pastry lid with the remaining egg yolk mixture.
  24. 24. Place the cut-out shapes on the pastry and brush them with egg yolk as well.
  25. 25. Bake the pie for about 20 minutes.
  26. 26. Peel and wash potatoes in the meantime.
  27. 27. Cut the potatoes into coarse cubes.
  28. 28. Cook the potato cubes in a covered pot with just enough water to cover them for about 15 minutes.
  29. 29. Wash mint, shake dry, and pluck the leaves off.
  30. 30. Chop the mint leaves finely.
  31. 31. Melt 20 grams of butter in a small saucepan.
  32. 32. Sauté peas in the butter over low heat for about 5 minutes.
  33. 33. Remove the pie from the oven and let it rest briefly.
  34. 34. Drain the potatoes and reserve some cooking water.
  35. 35. Heat milk, 20 grams of butter, nutmeg, and pepper in the potato pot.
  36. 36. Mash the potatoes and add enough cooking water until the desired consistency is reached.
  37. 37. Season the mash with salt, pepper, and nutmeg.
  38. 38. Salt the peas and fold in half of the mint.
  39. 39. Plate the mash with the peas.
  40. 40. Sprinkle the mash with the remaining mint.
  41. 41. Serve the pie alongside.

Nutrition per serving