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Senior Cook
Last night I made a wonderful English comfort food that I'd been hankering for for months - Steak & Ale pie with mashed potatoes & veggies:
Steak & Ale Pie:
Stewing Steak,
Bottle of good dark or amber ale,
Sliced or button mushrooms,
Sliced Carrots,
2 chopped carrots,
2 sticks sliced celery,
1 cup beef stock.
Salt & Pepper,
Marjoram & Thyme to taste
Bay leaf.
Splash of worcestershire sauce.
Sear the steak & gently fry the veggies first for flavour. After searing the steak, deglaze the pan with the beef stock, scraping up all the lovely tasty bits and then add everything to either a pressure cooker or slow cooker (depending on time). Pressure cook for 20 minutes, or slow cook on low for around 7 hours until beef is tender. Thicken with cornstarch. Using a slotted spoon, transfer the meat & veggies & about half the gravy to a pastry lined pie dish (serve the rest of the gravy separate). Bake at 400F for around 20 to 25 minutes until done. Serve with cold beer to drink.
Paint.
Steak & Ale Pie:
Stewing Steak,
Bottle of good dark or amber ale,
Sliced or button mushrooms,
Sliced Carrots,
2 chopped carrots,
2 sticks sliced celery,
1 cup beef stock.
Salt & Pepper,
Marjoram & Thyme to taste
Bay leaf.
Splash of worcestershire sauce.
Sear the steak & gently fry the veggies first for flavour. After searing the steak, deglaze the pan with the beef stock, scraping up all the lovely tasty bits and then add everything to either a pressure cooker or slow cooker (depending on time). Pressure cook for 20 minutes, or slow cook on low for around 7 hours until beef is tender. Thicken with cornstarch. Using a slotted spoon, transfer the meat & veggies & about half the gravy to a pastry lined pie dish (serve the rest of the gravy separate). Bake at 400F for around 20 to 25 minutes until done. Serve with cold beer to drink.
Paint.
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