National Butchers and British Pie Weeks
A TRADITION OF EXCELLENCE Quality Foods From Farm to Plate Suppliers of quality meats for 90 years for the finest restaurants and retail customers
Steak , Mushroom and Ale Pie
National Butchers and British Pie Weeks
The month of March focuses our attention on meat with the National Butchers and British Pies week helping us to make the best of beef from our local butchers . As a nation of pie and beef fanatics , it often seems that we love nothing better than a wholesome pie made with quality beef topped with a lovely crust .
British Pie week has been growing in popularity since 2007 with many joining in the fun by making their pies at home from beef purchased from their local butcher . Or if that isn ’ t possible then a pie from your local butcher is an alternative solution .
Here is a recipe to try ..
Ingredients
30ml Olive Oil 1 Large Onion , finely chopped 115g Chestnut or Button White Mushrooms , halved 900g Lean Beef in one piece 30ml Plain Wholemeal Flour
45ml Sunflower Oil 300ml Stout or Brown Ale 300ml Beef Stock 500g Puff Pastry Beaten Egg to glaze Sea Salt and Ground Black Pepper Steamed Organic Vegetables to serve
Method
1 . Heat the olive oil in a large flameproof casserole dish , add the onion and cook gently , stirring occasionally for about 5 minutes . Add the halved mushrooms and continue to cook for a further 5 minutes , stirring occasionally . 2 . Meanwhile , trim the meat and cut it into 2.5cm cubes . Season the flour and toss the meat . 3 . Use a draining spoon to remove the onion mixture from the casserole dish and set aside . Add and heat the sunflower oil , then brown the steak in batches over a high heat to seal in the juices . 4 . Replace the vegetables , then stir in the stout or ale and stock . Bring to the boil , reduce the heat and simmer for about 1 hour , stirring occasionally . Season to taste and transfer to a 1.5 litre pie dish . Cover and leave to cool . Preheat the oven to 230˚C . 5 . Roll out the pastry in the shape of the dish and about 4 cm larger all around . Cut a 2.5 cm strip from around the edge of the pastry . Brush the rim of the pie dish with water and press the pastry rim brushed with beaten egg and cover the pie with the pastry lid . Press the lid firmly in place and then trim the excess pastry from around the edge of the dish .
A TRADITION OF EXCELLENCE Quality Foods From Farm to Plate Suppliers of quality meats for 90 years for the finest restaurants and retail customers
Prime quality livestock is supplied from local farms
Meat is hung at Leabrooks to give it ’ s customers the very best in eating quality
Award winning home cured bacon and pies are included in their extensive range
The on site bakery still produces meat pies which are made in much the same way as they were in the early days
The Leabrooks shop with highly trained & experienced butchers who will be more than happy to help you
Home deliveries free of charge in the Derbyshire , Nottinghamshire and Leicestershire areas for orders over £ 50 Owen Taylor and Sons Ltd , 27 Main Rd , Leabrooks , Nr . Alfreton , Derbyshire DE55 1LA T : 01773 603351 F : 01773 540306 E : info @ owentaylor . co . uk W : www . owentaylor . co . uk
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