Shakespeares Steak Pie Recipes

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.

PHILLY CHEESE STEAK SHEPHERD'S PIE

Steps:

• Heat oven to 350°F. In 12-inch nonstick skillet, cook beef, onions and bell pepper over medium-high heat 6 to 8 minutes or until beef is no longer pink; drain.
• Add mushrooms and grill seasoning to skillet. Cook 3 to 5 minutes, stirring occasionally, until mushrooms start to soften. Reduce heat to medium-low; stir in Velveeta™ cheese and broth. Cook and stir 1 to 2 minutes or until cheese is melted; transfer to ungreased 2-quart casserole or glass baking dish.
• Make potatoes as directed on pouch. Spoon potatoes onto hot beef mixture in casserole. Bake 25 to 30 minutes or until bubbly around edges. Sprinkle with Cheddar cheese; bake 2 to 5 minutes or until cheese is melted. Garnish with parsley before serving.

THE SHAKESPEARE TAVERN'S SHEPHERD'S PIE

Steps:

• Preheat the oven to 350 degrees.
• In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Add the onion, carrots, celery, and 2 cloves of minced garlic and cook until the vegetables begin to soften, about 8 to 10 minutes.
• Meanwhile, heat a 12-inch skillet over high heat. Add 1 teaspoon vegetable oil and swirl to cover the pan. Sprinkle the beef pieces with salt and pepper. When the oil is shimmering, but not smoking, add half the beef and brown on all sides, then add the beef to the Dutch oven with the vegetables. Pour 1/3 cup of the white wine into the skillet and cook over high heat until it reduces by half, scraping up any of the browned bits left by the beef. Pour the reduction into the Dutch oven. Repeat the browning process with the oil and beef, and repeat the wine reduction, adding both to the Dutch oven.
• Pour 3/4 cup of the chicken broth and the Worcestershire sauce into the Dutch oven, and add half of the minced thyme and half the minced rosemary, reserving the remaining chicken broth and herbs. Stir the beef mixture well and bring to a simmer on top of the stove. Once the beef is simmering, cover the Dutch oven and put it in the oven for 1 1/2 hours.
• While the beef is cooking, start the potatoes. Boil the whole potatoes in plenty of water until the are easily pierced with a fork, about 45 minutes. Pour off the water and let the potatoes sit, off the heat, until they are cool enough to handle. Melt the butter in a small saucepan. Add the 6 cloves of minced garlic and cook for 30 seconds, then remove from heat. Press the potatoes through a potato ricer, or peel and mash them by hand. Pour in the melted garlic butter, and beat the potatoes until they are light and fluffy. Cover and keep warm.
• After 1 1/2 hours in the oven, check the beef for tenderness - it should be just about falling apart. Stir the cornstarch into the reserved 1/4 cup of chicken broth and stir the mixture into the hot beef. Stir in the remaining minced rosemary and thyme. and continue stirring until the mixture has thickened.
• Pour the beef mixture into a 9-x13-inch baking dish . Spread the mashed potatoes over the top, return to the oven and bake for 30 minutes until hot and bubbly.

MCGUIRE'S STEAK AND MUSHROOM PIE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a saucepan and whisk in the flour. Add the onions and cook over low heat until they are tender. Add veal stock, red wine, roasted garlic, garlic powder, salt and pepper. Turn up the heat and whisk until you reach a slow boil and all the lumps are gone. Add the mushrooms, reduce the heat, and simmer for 10 minutes. Heat a skillet, and then add the olive oil. Add the beef and cook until medium rare. Transfer the beef to a baking dish and cover with the mushroom gravy. Cover with the puff pastry sheets and bake until the pastry is golden brown.

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.

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.

STEAK SHEPHERDS PIE

Steps:

• heat oil and cook steak in large saucepan for ten min on medium heat stirring occasionally.
• The goal is to cook the meat slowly to seal in the flavor.
• In a separate saucepan cube all potatoes, cover with water and boil until soft - usually 15 to 20 min if you cube small enough.
• Add all onions, carrots and scallions to the steak and saute about 5-10 minute.
• Add Herbs, corn to the meat/veg mixture and saute another 5 minutes.
• Add 1 cup wine and saute on med low heat 10-15 minute.
• Meanwhile drain the potatoes, mash (by hand - it tastes better) and add butter and milk to soften.
• Set aside.
• Pour Meat mixture into a casserole dish, add mashed potatoes on top and cover the entire thing with cheese.
• Cook at 350F for 30 minutes or until potatoes look crispy.
• Enjoy.

PHILLY-CHEESESTEAK SHEPHERD'S PIE WITH SPAGHETTI SQUASH TOPPING

Steps:

• Whisk beer, extra-virgin olive oil, garlic, 2 dashes Worcestershire sauce, thyme, red pepper flakes, salt, and black pepper together in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
• Remove steak from the marinade and shake off excess. Discard the remaining marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat oven to 350 degrees F (175 degrees C).
• Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let steak rest; cut into 1x1/2-inch strips.
• Place squash, cut-side down, on a rimmed baking sheet. Pour enough water into baking sheet to reach 1/4-inch up the side of squash.
• Bake in the preheated oven until squash is tender, about 30 minutes. Remove from baking sheet and cool until easily handled. Scoop and discard seeds and shred the squash meat into a bowl using a fork.
• Mix egg into shredded squash. Whisk 1/4 cup flour, garlic powder, onion powder, salt, and black pepper in a separate bowl; mix into squash mixture.
• Heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, and yellow bell pepper until beginning to brown, 5 to 10 minutes. Add broth, 4 dashes Worcestershire sauce, and thyme; bring to a simmer. Slowly stir 1 tablespoon flour into mixture until thickened, adding more flour if needed. Stir steak into mixture and remove from heat.
• Spray a 9-inch square casserole dish with cooking spray. Add beef mixture to dish and carefully spread squash mixture over steak.
• Bake in the oven for 30 minutes. Sprinkle Swiss cheese over squash layer. Increase temperature to 425 degrees F (220 degrees C) and cook until cheese begins to brown, checking every 5 minutes, about 15 minutes.

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.