With an upcoming food media project looming on the horizon, I need to get my pastry skills up to snuff. I decided that a nice meat pie would be a good first tester. I began doing a bit of reading to see what others are doing with their meat pies. I came across this post on allrecipes.com that has been saved by over 10,000 people. What interested me the most is the comments. It seems that absolutely everyone agreed it was a good recipe, but that it was missing this or that. It would seem that the meat pie is a seriously personal dish to most people and the requirements vary depending on what region the person hails from.
Top crust vs top & bottom crust
Root veggies vs next to no veggies
Mushrooms vs no mushrooms
Wine in the sauce
In other words, I had pretty much free rein to make this my own. No matter how good it turns out, some will love it and others will have an opinion about what I’ve left out.
1 kg Sirloin Tip roast
1 large carrot diced
1 stalk celery ( I would use more, but one kid isn’t a big celery fan) diced
1 medium sweet onion. Minced or chopped depending on your preference
5 or 6 mushrooms. We used button shrooms, blitzed in food processor so the kids don’t know they are there. If I was making this for adults, I would just 1/4 the shrooms.
1 pint Smithwicks
2-3 cups of beef stock
S & P to taste
dash of Worcestershire to taste
Puff pastry. Store bought or make your own.
Preheat oven to 400 Degrees F.
Cut roast into cubes, roughly 1″ or so. Dredge meat in flour. Tip: make sure steak is very cold or even still partially frozen. It makes cutting easier.
Add a splash of EVOO to a hot pan and then add in your meat. Brown the meat and then remove when it is medium rare. You don’t want to overcook it at this stage as it will cook further when you return it to the gravy.
Add a bit more EVOO to the pan if needed and then add in the onions. Saute for a few minutes to soften and then add the carrots.
Pour a couple of cups of beef stock into the pans to help soften the carrots and then add in the celery and mushrooms.
Pour in your pint of Smithwicks and bring to a simmer for 20 to 30 minutes.
Check for taste and consistency. If the gravy is too thin, then continue simmering. If it is too thick, then mix in a bit more beef stock and remove from heat.
Pour the meat mixture into a deep, ovenproof dish.
Lay your crust over top of the filling and crimp around the edges. Cut a few slits in the middle to allow steam to escape.
Beat your egg slightly to make an egg wash and then brush it over the surface of the pastry to give it a nice golden crust.
Bake in the oven for 20 minutes or until crust is golden brown.
We decided to serve it with a nice Caesar salad on the side.