Folks-
After our trip to Europe a few weeks back, I decided to make something good for a winter evening that's more inspired by the food we had there. Tonight I fixed a Steak Pie and School Cake with Custard for dessert. I'm not ready to post the recipe for the School Cake with Custard yet... that's going to take work (it's basically a wide, flat pound cake with a frosting made of powdered sugar and water and covered in sprinkles. That's...kinda not impressive). The Steak Pie though was a hit.
I started with a recipe from Taming Twins (which crashed my Kindle, thank you) and - you guessed it - modified it.
Here's my non-crashy version of a Steak Pie recipe!
Ingredients:
1.5 lbs beef stew meat
1-2 tbsp vegetable oil
1/4 cup flour
4 carrots, peeled and cut into large chunks
3-4 celery sticks cut into smaller chunks (but still chunks, not thin slices)
1 large onion chopped into large chunks (are you seeing a pattern here?)
2 1/2 cups beef stock or broth
2 tbsp Worstershire Sauce
2 tbsp Tomato Ketchup
Salt and pepper to taste
A pie crust rolled flat or puff pastry
In an electric pressure cooker, sauteed the stew meat in the vegetable oil until nicely seared. Stir the flour into the meat drippings and use some of the beef stock to degraze the pot. Add in the vegetables and the other ingredients and make sure they are evenly distributed in the bottom of the pot. Seal the pressure cooker and cook on high for 20 minutes. Allow to depressurize naturally and cool to warm, not hot. Prepare the crust in a 9x13 casserole dish or two 9" deep dish pie pans, then fill with the beef stew, top with another crust, then bake at 350 degrees for 20-30 minutes.
Notes: If you don't have a pressure cooker you can make the filling in a slow cooker taking at least 2 hours to cook on high, or on a stovetop simmering slowly for a similar time. The pressure cooker just takes a lot less time, and happens to be the method I used. If I made it without the pressure cooker, I probably would add a bay leaf and maybe a few other savory herbs. I don't think a pressure cooker would allow the flavor of the herbs to properly integrate into the stew/filling. For the beef stock, it's okay to use cheap Boullion cubes or Better Than Bouillon. You don't have to use a boxed stock or make your own. I used Better Than Boullion the first time and it was just fine.
