- 300g Short crust pastry (ready made)
- 8 Shallots
- 40 g Butter
- 500 g Shoulder steak, trimmed and cut into 2cm cubes (or larger)
- 25 g Plain four, seasoned with salt and pepper and a tablespoon of paprika
- 1 tbsp Sunflower oil
- 100 g Pancetta, diced
- 200 g Button mushrooms, halved
- 200 ml Red wine
- 200 ml Beef stock
- 2 tbsp Chopped fresh parsley
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
- Pre heat the oven to 180°C/350°F/Gas Mark 4.
- Take the shallots and pop into a pan of cold water. Bring the pan to the simmer and gently cook the shallots for about one and a half minutes. This will make the shallots easier to peel and assist the cooking. Peel off the skin without cutting the ends of the shallots off. Lightly shave of any remaining root fibres but do not cut into the shallot at all.
- Melt 25g of the butter in a flameproof casserole dish. Add the shallots and fry over a medium heat for about 10 minutes, until nicely golden. Meanwhile, put the steak into a polythene bag with the seasoned flour and toss together so that it becomes well coated.
- Heat a large frying pan until very hot. Add the sunflower oil, then the pancetta bacon and stir fry for a few minutes until richly golden. Remove with a slotted spoon and add to the shallots in the casserole dish.
- Brown the mushrooms for a couple of minutes, then add to the casserole dish. Add the remaining butter to the frying pan and brown the beef well on all sides. Transfer to the casserole dish.
- Now add the wine and stock to the frying pan, bring to the boil and scrape up all the browned bits from the bottom of the pan. Pour this into the casserole dish, add plenty of seasoning, especially pepper, and mix together well.
- Cover the casserole with a tight-fitting lid and bake for 1-1½ hours until the meat is tender and the sauce has thickened. Remove from oven, stir in the chopped parsley, check the seasoning and tip into your pie dish. Allow to cool as quickly as possible.
- Roll the pastry out on a floured surface to a thickness of a beer mat. Trim a strip long enough to go around the rim of a 20cm pie dish.
- When the stew has cooled, line the rim of the dish with the thin strip of pastry. Dampen the pastry rim by brushing with beaten egg. Cut a piece of pastry to fit across the top of the dish and place on top of the pie filling, pressing the edges together to seal. Make a steam hole in the centre of the pie by cutting a small cross in the centre with a sharp knife, then brush with more beaten egg.
- Place the pie into the oven and cook for about 35 minutes until the pastry is golden brown. Serve with mash and mixed vegetables.