Steak & roasted shallot pie with a mustard crust

Steak & roasted shallot pie with a mustard crust

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(15 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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  • 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 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


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

  • 600g whole shallots



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

  • 2 tbsp redcurrant or cranberry jelly



    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



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

  • 200g butter, frozen



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


  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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24th Feb, 2011
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
5th Feb, 2011
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.
26th Jan, 2011
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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