Steak & roasted shallot pie with a mustard crust

Steak & roasted shallot pie with a mustard crust

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(9 ratings)

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Cooking time

Prep: 35 mins Cook: 3 hrs Plus chilling

Skill level

Moderately easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
940
protein
48g
carbs
58g
fat
54g
saturates
27g
fibre
3g
sugar
8g
salt
1.91g

Ingredients

  • 2 tbsp olive oil
  • 140g pack cubed pancetta
  • 1kg braising steaks, cubed
  • 4 tbsp plain flour
  • 1 bottle red wine or 750ml beef stock
  • 4 thyme sprigs
  • 600g whole shallots
  • 2 tbsp redcurrant or cranberry jelly
  • 1 tbsp red wine vinegar
  • 1 egg yolk

For the mustard crust

  • 350g plain flour
  • 1 tbsp English mustard powder
  • 200g butter, frozen

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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.

Recipe from Good Food magazine, February 2011

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Comments

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giwilliams's picture

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's picture
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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's picture
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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's picture
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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's picture
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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's picture
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Lovely flavour but needs a bit more liquid

brizzmus's picture
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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's picture
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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!

garbar3's picture

please will you advise re purchase of a 2ltr pie dish as to stockists, am making this tomorrow so will use a casserole dish but substitute crust for dumplings

janfoweraker's picture
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Disaster! I cooked the meat as per instructions and after two hours it was extremely tough. After a further 30 minutes and still no change I finished up putting it in my slow cooker on low until it was tender. I always buy my meat from my local butcher and graziers so this was not the problem. I don't think cooking braising steak on the hob is a good idea. On the other hand, the mustard crust was delicious and will certainly make that again. Moral of the story, stick to what you know works.

susanhw's picture

I omitted the shallots(did not have any handy) and used 2 bottles of stout instead of wine and added some bay leaves and crushed juniper berries.It was terrific.The crust was flaky and thick and delicious.Thanks will definitely make this again.

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