Steak and Mushroom Plate Pie
- 425g beef steak, cut into bite-sized pieces
- 180g smoked bacon lardons
- 180g mushrooms, sliced
- 2 diced onions
- 375g ready-rolled shortcrust pastry
- 2 tbsp olive oil
- 2 tbsp flour
- 250ml beef stock
- 1 beaten egg
- Heat 1 tbsp of oil in a pan and cook the beef and bacon until browned all over. Remove and set aside. Cook the mushrooms and onions in the remaining oil for 10 mins, then return all the meat to the pan and stir in the flour. Cook for a minute, then gradually stir in the beef stock. Simmer, covered, for 90 mins, stirring occasionally.
- Heat the oven to 190C. Spoon the mixture into a pie dish and brush the edges with beaten egg. Top with the pastry and trim to fit, then press down on the edges to seal tightly. Brush the top with more egg and cut a small hole in the centre. Pop in the oven for 25 mins, or until golden. Slice and serve with your choice of potatoes and greens.
2 hrs
4 serving