Hogmanay Steak Pie

PIE MIX

Ideally, make the filling a couple of days ahead

• Put diced beef into bowl and give it a light coating of seasoned flour
• In a hot pan seal and colour the beef
• Take the beef out and put in a dish. Add all diced vegetables and sliced garlic to the hot pan. Add a good glug of olive oil and a tablespoon of butter. Turn the heat down and sweat vegetables off
• Add a good pinch of cumin, coriander, thyme and the bay leaves, then add the meat back to the pan.
• Add equal parts beer and meat stock – enough liquid that all meat and vegetables are covered
• Put a lid on the pan, reduce the heat down, and simmer until meat is tender (roughly 1 hour 40 minutes)
• Alternatively, pop in a covered oven dish at 160*, and simmer for 1 hour 40 minutes
• If the gravy is still feeling a little thin, drain into a pan and reduce
• If need be, can thicken slightly with a mixture of soft butter and flour. Add a little at a time and whisk through
• Let mix cool, cover, and put in refrigerate for a couple of days

ASSEMBLY AND COOKING

• Wash pie dish with a beaten egg
• Pop mix into a pie dish and bring to room temperature
• Take out your pastry and score very lightly
• Place across the pie dish, crimp, and egg wash the top
• Bake in a medium to hot oven (210*) till pastry crisp and heated right though
• Serve hot with vegetables and tatties for the perfect 1^stJanuary family feast

Picture: Lidl