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Steak Diane pie recipe

0 ratings

Whether you love to make something special for your other half for Valentine's Day or not, either way this pie recipe is one to add to your repertoire. It's inspired by Diane sauce which is rich in umami flavours. Serve with chips, or mash if you prefer! See method

Serves 2
Takes 2 hrs 30 mins
806 calories / serving
Freezable

Ingredients

400g pack Tesco Finest diced beef
2 tbsp plain flour
1 tbsp olive oil
4 shallots, finely chopped
3 sprigs thyme, leaves picked
2 tbsp brandy
450ml pack Tesco Finest beef stock
1 tsp Worcestershire sauce
250g pack chestnut mushrooms, thinly sliced
1 tbsp crème fraîche
2 tsp Dijon mustard
10g tarragon, finely chopped
1 medium egg yolk, lightly beaten
180g from a 320g pack Tesco Finest puff pastry

To serve

250g steak cut chips (optional)
steamed greens, we used purple sprouting broccoli and garden peas

Each serving contains

Energy
3375kj
806kcal 40%
Fat
36g 51%
Saturates
16g 79%
Sugars
5g 6%
Salt
3.1g 51%

of the reference intake
Carbohydrate 47.4g Protein 63.9g Fibre 4.7g

Method

Toss the beef in the flour until evenly coated. Heat the oil in a large, lidded saucepan over a medium heat. Add the beef and cook for 8-10 mins, stirring occasionally, until evenly golden. Push to one side of the pan.
Add the shallots and thyme and fry for 5 mins, stirring occasionally, scraping any caramelised beef off the base of the pan, until starting to soften. Mix through the beef. Drizzle over the brandy then, once safe to do so, carefully set fire to the brandy, allowing it to cook off the alcohol. Once the flame has died down, gradually add the stock and Worcestershire sauce, stirring occasionally, until you have a smooth sauce. Cover and simmer over a low-medium heat for 1 hr-1 hr 20 mins, stirring occasionally, until the beef is tender and pulls apart easily with a fork. Add the mushrooms for the final 30 mins of cooking. Stir through the crème fraîche, Dijon mustard and tarragon until evenly combined.
Spoon the pie filling into 2 individual pie dishes or ramekins, roughly 250ml capacity, or 1 larger pie dish, if preferred. Brush the edge of the dish with egg yolk, then top with the puff pastry; trim any excess and crimp the edges with your finger. Decorate with any pastry off cuts, if desired. Cut a cross into the middle of the pastry for a steam hole, then glaze the pastry with the remaining egg yolk. The pies can be covered and chilled for up to 3 days, or frozen for up to 3 months at this stage. If freezing, defrost fully overnight in the fridge before cooking.
Preheat the oven to 200°C, fan 180°C, gas 6. Bake the pies for 30-35 mins until the pastry is golden, risen and crisp. 5. Cook the chips according to packet instructions and steam your greens while the pies cook. Serve immediately. Tip: Feeding a crowd? To serve 4, double the filling and cover with puff pastry and cook according to the recipe. Any leftover puff pastry can be frozen or used in other dishes such as homemade cheese straws.

Tip: To make this alcohol free, just replace the ale with a further beef stock cube made up to 500ml.

Freezing and defrosting guidelines

Freeze the uncooked pies. Defrost fully overnight before cooking. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.