The Devonshire at home – Steak, Mushroom & Onion pie.

Celebrate National Pie Week with Head Chef at The Burlington Restaurant, Peter Howarth’s Super Steak Pie! This British classic with tender pieces of steak, vegetables and flaky pastry is sure to warm you up on those chilly days.

Ingredient’s:

400g  diced stewing steak- dusted with flour

3 medium red onions - diced

200g  sliced button mushrooms

3 cloves garlic- crushed

2g smashed black peppercorns 

500 ml water

1 knorr beef stock cube

Sprig fresh Rosemary 

Puff pastry 

Pre soaked Sago

Method:

Coat the beef if a little flour so it dry and able to colour. Fry in some sunflower oil until brown. 

Add diced onions and mushrooms and continue to colour on high heat stirring the bottom of the pan to release crusty bits. 

Once onions and mushrooms have some colour add the crushed garlic, peppercorns and a teaspoon good quality salt, cook for around 30 secs then add water, stock pot and 30g sago that has been soaked in water for 20 minutes and drained. 

Gently simmer for 15 minutes then set aside to cool. 

Once cooled add to tin/pastry of choice. 

Line a tin with puff pastry (20x4cm size was used for this recipe), add cold filling, top with puff pastry egg wash and chopped fresh rosemary 

Bake at 185.c for 45 mins.

Top tip from Chef is to include Sago pearls which traditionally are used to thicken the gravy and give that satisfying gelatinous texture. Don’t forget to tag us in your pie creations on Facebook, Instagram and Twitter to be featured our social!