Steak Pie with Peas, Mashed Potatoes and Gravy

• Meat

  • 1 tbsp Beef bouillon or 2 oxo beef cubes
  • 1 lb Stew meat, good quality

• Produce

  • 1 Very large or 2 medium onions

• Refrigerated

  • 1 Egg white

• Condiments

  • 1 splash Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 1/2 tsp Kosher or sea salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Double crust pie pastry

• Liquids

  • 1 Water

Found on christinascucina.com

Description

Ingredients

• 1 double crust pie pastry (without sugar) or enough puff pastry to cover the top of your dish
• 1 lb good quality stew meat, preferably organic, grass fed, cut into bite sized pieces, tossed in flour
• 1 very large or 2 medium onions, diced
• 1½ tbsp olive oil
• 1 tbsp beef bouillon or 2 OXO beef cubes
• 1½ tsp Kosher or sea salt
• ¼ tsp freshly ground black pepper
• splash of Worcestershire Sauce, if desired
• cold water (or beef stock-if using stock, omit the beef bouillion or add less)
• 1 egg white, beaten with ½ tsp water (for brushing pie crust or puff pastry)

Directions

• Saute the onions in the olive oil in a heavy pot until translucent.
• Remove from pot and set aside. Add more oil to the pot if needed.
• Over high heat, add half the meat and sear quickly, until slightly browned, and then remove, and set aside. Repeat with the remaining meat, but instead of removing it, add the other meat and onions back into the pot. (I get really good results when I use the pressure cooker, so if you have one and want to use it, the meat becomes really tender.)
• Continue to saute for about 5 minutes, so that the flour is cooked and brown; then add enough water or stock to make a gravy, but not so much that it won’t all fit in the pie dish.
• Add the bouillon/OXO cubes and salt (taste a little of the gravy so that you don’t oversalt it).
• Simmer over low heat for 30 minutes or so, then remove from heat. Let cool slightly.
• NOTE: Steak Pie can be made with seasoned raw meat being placed in the crust, but in the US, I find that the meat is too tough when made in this manner.
• Place the bottom pie shell in a dish, and fill with the stew, then place the pastry on top. (Or place stew directly in dish and top with puff pastry if using.) Brush with slightly beaten egg white and water.
• Bake pie in crust, in preheated oven, near the bottom, at 400º F (200º C) for 30 minutes, then move the center of the oven for another 15 minutes or until golden brown.
• (For puff pastry version, bake at 400º F (200º C) for 25 to 30 minutes or until golden brown and risen.
• Serve with gravy, mashed potatoes (made with butter and half and half) and peas.