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Sharp's Steak & Mushroom Pie

Enjoy this classic British savoury dish.

Preparation Time: 1 hour 20 plus 20 minutes chilling
Cooking Time: 3 hours

Ingredients

Pastry

  • 500g plain flour
  • 250g butter, cubed
  • pinch of salt
  • 2-3 tbsp cold water
  • 1 egg, beaten

Filling

  • 1.35kg braising steak
  • 3 tbsp plain flour
  • 3 tbsp soft brown sugar
  • 1/2 tsp grated nutmeg
  • 3 tsp chopped fresh rosemary
  • 2 medium onions, sliced
  • 3/4 pint of water
  • 2 tbsp Worcestershire sauce
  • 4 tbsp tomato ketchup
  • 2 tbsp red wine vinegar
  • 225g mushrooms, quartered
  • chopped parsley
  • salt & pepper

Step 1

Heat oven to 150°C/ 300°F fan/ gas mark 2.

Step 2

Cut the meat into cubes and put in a casserole dish. Stir in the flour thoroughly then add all of the other ingredients except the mushrooms and parsley. Stir together and season with salt and black pepper.

Step 3

Cover the dish and cook in the oven for 2 1/2- 3 1/2 hours, until tender, stirring occasionally. Add the mushrooms and parsley 15 minutes before the end.

Step 4

Increase the oven temperature 190°C/ 375°F/ gas mark 5.

Step 5

Sieve the flour into a food processor. Add the butter and process for 20 seconds. Add 2-3 tbsp of cold water and turn on the processor. Slowly trickle in about half a tbsp of more water until the pastry comes together.

Step 6

Take the pastry out and shape into a ball. Wrap in cling film and chill for 20 minutes.

Step 7

Cut the pastry in half. Roll out half of the pastry and line a deep rectangular pie dish. Prick the base all over with a fork. Line with greaseproof paper and fill with baking beans. Bake on an oven tray for 15 minutes. Remove from the oven and take out the baking beans and paper. Brush the base with beaten egg and return to the oven for 5 minutes.

Step 8

Fill the pie dish with the cooked meat mixture. Roll out the pastry lid and brush the pastry rim with the beaten egg, place the lid on top and seal with milk. Brush the top of the pie with beaten egg. Place on baking tray in the oven for 30-35 minutes until pastry is golden brown.