Steak & roasted shallot pie with a mustard crust

Steak & roasted shallot pie with a mustard crust

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(13 ratings)

Prep: 35 mins Cook: 3 hrs Plus chilling

More effort

Serves 6
Replace your roast this Sunday with a warming pie straight from the oven

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal940
  • fat54g
  • saturates27g
  • carbs58g
  • sugars8g
  • fibre3g
  • protein48g
  • salt1.91g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g pack cubed pancetta
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1kg braising steak, cubed
  • 4 tbsp plain flour
  • 1 bottle red wine or 750ml beef stock
  • 4 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 600g whole shallots
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp redcurrant or cranberry jelly
    Redcurrant

    Redcurrant

    red-cur-rant

    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • 1 tbsp red wine vinegar
  • 1 egg yolk

For the mustard crust

  • 350g plain flour
  • 1 tbsp English mustard powder
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 200g butter, frozen
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Heat half the olive oil in a large pan and cook the pancetta for a few mins until golden. Remove with a slotted spoon and set aside. Dust the steak with the flour, then brown in the hot pancetta oil – to stop the pan getting overcrowded, do this in two batches. Return all the steak to the pan along with the pancetta.

  2. Add the wine and thyme and bring to the boil. Partially cover with a lid, leaving a gap of about 1cm, and simmer for 2 hrs until the meat is tender, stirring from time to time, and once the sauce has thickened and reduced a little, cover the pan completely.

  3. Meanwhile, heat oven to 200C/180C fan/gas 6. Toss the remaining olive oil and the shallots together. Spread out on a baking sheet and roast for 45 mins until soft and golden brown.

  4. To make the pastry crust, sift the flour and mustard into a large bowl, then coarsely grate in the frozen butter. Drizzle over 6-8 tbsp cold water and taking care not to over-handle it, lightly bring together to make a firm dough. Wrap and chill for 30 mins.

  5. Stir the roasted shallots, jelly and vinegar into the beef and season, then spoon into a 2-litre pie dish. Raise the oven temp to 220C/200C fan/gas 7.

  6. Roll out the pastry and lay over the filling – it’s a good idea to use a pie funnel to support the pastry and prevent it going soggy in the centre, but it’s not essential. Mix the egg yolk with a little salt, then brush over the top of the pastry. Bake for 30 mins or until the pastry is crisp and golden and the filling is hot right the way through.

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Comments, questions and tips

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helen707
1st Jan, 2017
Really tasty, followed the recipe pretty much as set, about half the red wine, put the pastry in the fridge for a few hours and did find it rather hard to roll out, but managed, found the egg yolk absorbed into the pastry rather too easily so it looked a bit strange, but was a good consitency and tasty. Being a mustard lover I would add more to it next time. Made a larger amount of pie for entertaining and everyone seemed to love it as it served up easily with the perfect amount of gravy. And i agree that the shallots only need 30 min or so to cook thoroughly.
ali92
18th Dec, 2016
5.05
I made a few changes to suit what I had. I used bacon instead of pancetta, ale instead of wine (I then made the rest of the fluid up with stock) and dried mixed herbs rather than thyme. I also cooked this in my slow cooker rather than a pan. I cheated and used ready-made pastry so added a teaspoon of wholegrain mustard to the filling instead which added extra flavour. It was delicious and will definitely be making this again. I took inspiration from our favourite pub and served in individual dishes half filled with pie and half cauliflower cheese. The only other thing I would say is the shallots were cooked in 20 minutes and were just starting to burn so do not need 45.
giwilliams
1st Jan, 2013
Gorgeous pie. We chose the red wine option and glad we did as it made it beautifully rich. The shallots were a great addition and the pastry was great. Very easy to make and will certainly do again. Served ours with parmasan swede from this website aand green beans and potatoes. Excellent!!!
sharpy68
18th Dec, 2012
5.05
Easy to make and a great mix of flavours. Have made this a few times and found that mixing 375ml of stock to the same amount of red wine worked best. May have been because I drank the other half of the bottle while it cooked??!!
elsabrooks
8th Dec, 2011
5.05
A wonderful pie, i cooked it as per the recipe and it turned out amazing. The shallots make it beautifully sweet and everyone enjoyed it. I will be making this again!!
fstoney_2004
17th Oct, 2011
4.05
delicious taste. i forgot about the cranberry sauce and vinegar, but thought it tasted a little bland and added worcestershire sauce - worked just as well. adding mustard to crust really gave it some depth. was unsure about how the pastry would work out, but i gave it a go because i remembered jo making it in the great british bake-off. the top was lovely and crisp, but the bottom was really soggy. i used a pie funnel as recommended, so am not sure what else to try to keep the pastry dry. any suggestions?
fstoney_2004
17th Oct, 2011
4.05
delicious taste. i forgot about the cranberry sauce and vinegar, but thought it tasted a little bland and added worcestershire sauce - worked just as well. adding mustard to crust really gave it some depth. was unsure about how the pastry would work out, but i gave it a go because i remembered jo making it in the great british bake-off. the top was lovely and crisp, but the bottom was really soggy. i used a pie funnel as recommended, so am not sure what else to try to keep the pastry dry. any suggestions?
nikkidowns
10th May, 2011
4.05
Lovely flavour but needs a bit more liquid
brizzmus
24th Mar, 2011
4.05
Delicious, and roasting the shallots is a brilliant idea that I will take for other pies too. I found cooking times were much shorter than advised.
sqwelch
22nd Mar, 2011
5.05
I changed a few things but it was an absolutely gorgeous pie... - unfortunately i burnt the shallots after 45 mins so would recommend a little less time, probs about 30 mins - i used the beef stock but as I had added a little more flour (as we like thick sauce) I needed to top it up, so chose to do it with red wine which gave it a really good flavour (woud def recommend using a combo of both) - i used 'just roll' shortcrust pastry as a cheat!

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bean_mother
29th Oct, 2013
Can I make this in advance? I was thinking of making the filling and making the pastry to the chilling stage the day before and assembling it the next day. Should I leave the pastry until the day of cooking?
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