Best Steak Pie recipe with mash and green beans

This slow cooked wonder is a treat for that cold Sunday evening. The tender beef and crusty pasty makes it so tasty. Recipe Trolley
Prep: 0H 10M
Cook: 3H 20M
Serves: 4



Season the flour generously in a large bowl and add the steak lumps so that each piece is evenly coated.


Pour a splash of oil into a large saucepan. Over a high heat, fry the steak in batches until evenly browned. Set aside on a plate.


Using the same pan without washing it, turn down the heat and tip in the onion, carrot and celery. Cook for around 5 minutes until softened, add the ale, stock, thyme and brown sauce. Stir and add the meat. Simmer gently on a low heat, uncovered for 2 1/2 hours until you have a very thick pie filling. Leave to cool.


Preheat the oven to 200C/180C fan.


Take the pastry out of the fridge 10 minutes before, then lay your first sheet of pastry with its paper onto a baking tray. Spread with the mustard then spoon in your filling keeping a 2cm border free around the edge. Smooth the filling over then brush the border with the beaten egg. Place your second shortcrust pastry sheet on top (roll it out first to make sure it fits with enough overlap.


Press the two sheets of pastry together around the edge, cut off any messy bits then press down along all the edges with a fork to create a seal.


Score the top with a cutlery knife. Don’t press the knife in too far as you don’t want to cut the pastry open. Bake in the oven for 30 mins until deep golden brown.


Peel then put the potatoes in boiling water for 20 minutes or until soft. Remove then mash with butter.


While its cooking put the green beans on for 5 minutes.


Serve a slice together with a dollop of mash and green beans.

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