Publick House Steak Pie Recipes

STEAK PIE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
• Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

STEAKHOUSE SHEPHERD'S PIE

Steps:

• Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
• Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper.
• While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
• Pour gravy over meat and turn on broiler.
• Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Crumble reserved bacon over top. Serve immediately right from the hot skillet.

STEAK HAND PIE

Steps:

• In a mixing bowl, combine the beef, flour and paprika. Stir to combine. Add the thyme, garlic, potato, onion and some salt and pepper. Stir to combine.
• Divide one portion of the chilled Part-Butter/Part-Shortening Easy Pie Dough into 8 equal pieces. Roll each piece of dough into a round about 3 inches in diameter. You can use a 3-inch round cookie cutter to cut each round and even the edges if you desire. Repeat with the second piece of chilled dough.
• Preheat the oven to 350 degrees F.
• Brush each round of dough with the egg wash. Divide the filling among the rounds, piling it in the middle of each round. Bring the sides of the dough up to meet the middle and gently crimp the edges down in the center. Cut 3 small slits into each hand pie to allow steam to escape. Brush the top of the pies with egg wash.
• Bake until golden brown, about 30 minutes. Allow to cool slightly before serving.
• In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.
• In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.

PERFECT PORTERHOUSE STEAK

Steps:

• Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
• Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
• Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

STEAK PIE - REALLY EASY RECIPE WITH PUFF PASTRY AND RICH GRAVY

Steps:

• Heat your oil in a large frying pan or saucepan and add the beef. Cook for about 5 - 10 minutes until just starting to turn brown.
• Add in the vegetables and cook for a further 5 minutes until they start to soften.
• Add the flour and stir through everything, cook for 5 minutes.
• Add the tomato puree, salt and pepper and stock. Pop the lid on and cook on a very low heat for about 2 hours or until the beef is very soft.
• NB: Keep an eye on the beef as it cooked, stir it well occassionally and if it looks like there is not enough liquid, don't be afraid to add a little more stock or water.
• Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
• Smooth the pastry over the top of the filling.
• Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
• When you are ready to bake the pie, preheat the oven to 220C and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.

PHILLY CHEESESTEAK PIES

Steps:

• Heat the oven to 160C/140C fan/gas 3. Heat half of the oil in a flameproof casserole dish, add the onions and cook for 30 mins until soft and golden. Transfer to a bowl and set aside. Put the rest of the oil in the pan, set over a high heat and brown the beef very well all over (you'll need to do this in batches). Transfer to a plate and wipe the pan clean. Return the beef and onions to the pan with the ale and 200ml water. Bring to a simmer, then crumble in the stock cube and season. Bring to the boil, cover and transfer to the oven for 2 hrs, or until the beef is tender.
• Remove from the oven and use a slotted spoon to transfer the beef to a plate. Put the dish on the hob and simmer the onions and stock until reduced, then return the beef to the pan and shred it through the sauce. Stir through the peppers, jalapeños and mustard, season, then leave to cool. Stir in the cheddar, then assemble the pies with the pastry as directed in Tom's pie pastry recipe. Leave to rest for 10 mins before eating.

STEAK POT PIE

Steps:

• In a large resealable plastic bag, combine the flour, salt, pepper and paprika; add beef, a few pieces at a time. Seal bag and shake to coat. , In a large skillet, cook beef and onion in oil until beef is browned and onion is tender. Add broth to the skillet. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is tender. , Uncover; stir in the potatoes. Cook until heated through. Spoon meat mixture into a greased 7-in. pie plate or 2-cup baking dish., For the crust, in a small bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. , Roll out pastry to fit baking dish. Use a small cookie cutter to cut a shape in the center of the pastry; place pastry over meat mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Brush with milk. , Bake at 375° for 35-40 minutes or until pastry is lightly browned on edges.

PUBLICK HOUSE STEAK PIE

Steps:

• Place flour in a plastic bag add beef, a few cubes at a time, and shake until beef is well coated.In a 5-quart Dutch oven over medium-high heat, brown beef and onion in lard, stirring frequently, until beef is no longer pink inside and onions are limp. Add water, celery leaves, Worcestershire sauce, marjoram, thyme, salt and pepper. Over high heat, bring to a boil reduce heat to low, cover and simmer for 1 1/2 hours or until meat is tender.Preheat oven to 450°. Pour hot meat mixture into a 1-quart casserole. On a lightly floured surface, roll dough to a circle 1/2 to 1 inch larger than casserole. Place on top of casserole dish. Trim pastry and flute edge cut slits to permit steam to escape during baking. Cut leaf shapes from the leftover dough. Brush milk on crust arrange shapes on top of pie. Bake for 15 to 20 minutes or until crust is golden brown.