A good old fashioned Steak and Mushroom Pie is the perfect winter supper. Make it easier by pre-making your puff pastry and slow cooking your filling. I get all my meat from Paul, a fabulous butcher who works at a local farm shop. He is passionate about what he does and ensures that all his meat is local, free range, well hung and properly butchered. He often adds in extra beef bones with my orders so that I can make my own stock, and is always ready with advice on what cuts to use, what alternative recipes to try and which meat and suppliers he deems best at any given time.
If you don’t live in the countryside or near a farm shop, try and locate a small private butcher and befriend him. You’d be surprised at how eager the good ones are to share their knowledge.
This pie was made with local free range Aberdeen Angus, but was not as expensive as you might think. Paul gave me a few cuts of braising steak. Slow cooking makes all the difference with some of the cheaper cuts, and Paul always hangs his meat for at least 4 weeks. A little longer if he knows it’s for me.
I made little pot pies but you could make one big dish or individual pasties, although the filling is already cooked. I added some frozen peas to give the rich steak and mushroom a little light relief, as well as some colour. This really was a meal in one, although a dedicated trencherman could probably manage some potatoes as well. I’d be more inclined to serve it with a fresh green salad.
For the full recipe for Free range Steak and Mushroom Pie with Homemade Puff Pastry click this link or visit the Vanielje Kitchen Cook Book (vkcb).
Andrew of Spittoon Extra suggests a bottle of Caiarossa, 2004, Tuscany, Italy (Available from Berry Brothers for Â£33 ) as a great accompaniment to this dish. He serves the peas separately, and says he would have added kidneys as well as he likes the added flavour and texture it brings. My family are decidedly anti-kidney, thus mushrooms instead, however I absolutely agree with Andrew. So if you do like kidneys add some in, I personally think they’re delicious. For more detailed wine notes check out his post at Spittoon Extra. thanks Andrew.