Upside-Down Steak and Mushroom Pie
The humble pie comes in many variations, as I have attempted to show before. A little twist is always good for a bit of variety, as long as the filling is good. Now, we have had mug pies, open pies and potato topped pies, so for something different we need 'Upside-Down pies'!
Why not? My delicious steak filling will be the star attraction as it sits atop a perfectly crisp puff pastry disc. Let's face it, how many times have you taken off the top and eaten it alongside the filling anyway?
Tonight I have no ale (this is my usual fail safe to a good filling), so beef stock will do, with added flavour from the accompanying mushrooms and caramelised onions. Simple.
Upside-Down Steak and Mushroom Pie
1 onion, sliced finely
500g diced steak
1 pack of small button mushrooms, halved (some very little ones go in whole).
3/4 pint beef stock.
pinch of salt
good grind of black pepper.
1 tbsp cornflour to thicken.
1/2 pack puff pastry.
Heat 1 tbsp oil in a pan, and then add the onions. Turn the heat down, clamp on a lid, and let them cook for up to 5 mins, checking regularly and giving them a stir. Allow them to begin to brown at the edges.
Once the onions are ready, turn up the heat and add the beef to brown.
Finally, add the mushrooms and allow to cook for a few minutes before pouring in the hot stock.
Season, cover and leave to simmer for 20 mins.
In a cup, mix the cornflour with a little water to make a smooth paste.
Add this to the beef a little at a time, stirring continuously until the stock thickens how you would like it. Remember this will sit on the pastry, so do not make it too thick, but imagine that you want a silky stream of gravy trickling from your 'hilltop' of beef.
Roll out your pastry and use a bowl to cut out your discs.
Oil a baking tray, and place the discs onto it.
Brush the discs with milk and then place in the oven at 220 C to cook for 10 mins.
Turn the disc after this time, and bake for a further 5 mins. What you are looking for a perfectly golden discs with a puff.
To serve, place the the disc on a plate and top with the beef. I roasted some new potatoes this time and I placed three on the disc before the beef. We then had asparagus and peas alongside. Surprisingly, the pastry stayed crisp all the way through, despite us all thinking it would be soggy in the middle. A perfect pie, upside-down!
Why not? My delicious steak filling will be the star attraction as it sits atop a perfectly crisp puff pastry disc. Let's face it, how many times have you taken off the top and eaten it alongside the filling anyway?
Tonight I have no ale (this is my usual fail safe to a good filling), so beef stock will do, with added flavour from the accompanying mushrooms and caramelised onions. Simple.
Upside-Down Steak and Mushroom Pie
1 onion, sliced finely
500g diced steak
1 pack of small button mushrooms, halved (some very little ones go in whole).
3/4 pint beef stock.
pinch of salt
good grind of black pepper.
1 tbsp cornflour to thicken.
1/2 pack puff pastry.
Heat 1 tbsp oil in a pan, and then add the onions. Turn the heat down, clamp on a lid, and let them cook for up to 5 mins, checking regularly and giving them a stir. Allow them to begin to brown at the edges.
Once the onions are ready, turn up the heat and add the beef to brown.
Finally, add the mushrooms and allow to cook for a few minutes before pouring in the hot stock.
Season, cover and leave to simmer for 20 mins.
In a cup, mix the cornflour with a little water to make a smooth paste.
Add this to the beef a little at a time, stirring continuously until the stock thickens how you would like it. Remember this will sit on the pastry, so do not make it too thick, but imagine that you want a silky stream of gravy trickling from your 'hilltop' of beef.
Roll out your pastry and use a bowl to cut out your discs.
Oil a baking tray, and place the discs onto it.
Brush the discs with milk and then place in the oven at 220 C to cook for 10 mins.
Turn the disc after this time, and bake for a further 5 mins. What you are looking for a perfectly golden discs with a puff.
 |
| Golden, crisp pastry discs |
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| Just add greens! :-) |
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