i was a warrior poet in the kitchen tonight, pt. 3

**kaini** · March 1, 2014

STEAK AND ALE PIE WITH MASHED POTATOES AND GRAVY

500g diced steak

2 carrots, finely diced

2 sticks celery, finely diced

2 cloves garlic, finely diced

1 large onion, finely diced

about 20 baby button mushrooms

2/3 pint beef stock

2/3 pint good ale or stout

fresh parsley and thyme

1 tbsp smoked paprika

puff pastry (i used premade)

butter

flour

sugar

salt

pepper

white wine vinegar to deglaze

an egg, whisked, to glaze

large pot

baking tray

toss the steak in flour and season with salt and pepper, then brown it and set aside

make a mirepoix - finely diced carrots, celery, onion, and garlic

put it in the same pot the steak was in, sweat in more butter for five minutes, then deglaze the pan with the white wine vinegar and scrape up dat goodness.

add the parsley, thyme, and mushrooms and cook for another minute or so

add 2tbsps flour, two tbsps sugar, and 1 tbsp smoked paprika, and stir until the flour is golden brown

add the ale and simmer for a minute, then add the stock and re-add the steak and simmer for about an hour.

meanwhile, grease the pie tray with butter and roll half the pastry out and line the tray with it, with an overhang.

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reserve some of the broth so the filling isn't sloppy (i use it for gravy for the mash), then add the filling, and brush the edges of the pie with egg wash

roll out the rest of the pastry and top the pie. trim off the excess pastry, crimp the edges of the pie, glaze well with egg wash, and make a few slits in the middle of the pie.

into the oven with it for an hour at 200C/gas 7!