Recipes, Steak Recipes

Steak & onion pie

By

Serves 2-4

Ingredients

Pie filling ingredients

Pastry ingredients

Method

Pie filling directions

  1. Season the meat.
  2. Heat the oil in a casserole pan and brown the meat, remove from the pan using a slotted spoon.
  3. In the same pan add sliced onions and gently cook without browning for 10 minutes.
  4. Add the flour and stir, picking any stuck-on ‘gubbins’ as you go. Do this for a minute.
  5. Add the beef back to the pan along with any priceless juices.
  6. Add the beer stirring as you go.
  7. Let everything bubble for a minute then add the water and Worcestershire sauce. keep stirring allow to boil.

Pastry directions

  1. Mix the ingredients and let the pastry rest for 20 minutes.
  2. Roll out the pastry to ½ cm thick.
  3. Brush the edge of the pie dish with a little beaten egg then cover with the pastry.
  4. Brush the surface all over with more egg. Make a little hole for steam to escape.
  5. Bake the pie for 30-35 minutes or until the top of the pastry is golden and crisp.

Shop the ingredients

When chef Jonathan Jones first ate at the renowned restaurant St. JOHN, his experience changed the course of his career and left him determined to work with Fergus Henderson. Jonathan soon joined the team at St. JOHN and began his journey into original cookery, that was both unfussy but also incredibly nuanced. Each dish had an underlying thoughtfulness, the provenance of each ingredient was meticulous, and the produce was treated with reverence, and carcasses were utilised nose-to-tail. Jonathan is a renowned disciple of St. JOHN, but is also the chef-proprietor of some of London's most loved venues. Since 2003, The Anchor & Hope Pub has served hyper-seasonal food in a relaxed and homely setting, seating actors shoulder to shoulder with locals, the ingredients and flavours the only things allowed to take centre stage. Jonathan is a loyal and long-time Swaledale customer, and shares Jorge’s unerring passion for quality produce.