"Satisfyingly crisp" - that's what the judges of the Great British Food Awards @gbf_mag thought about our Sea Salt Sourdough Flatbreads. Now place the pie on the baking tray and bake for 10 minutes. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. Simply cook on a high pressure for 40 minutes instead of in the oven. Giving our customers their best-loved products at the incredible quality and value that only M&S can deliver. Defrost in the refrigerator until fully defrosted, then reheat in the oven at 150C/300F, … This page serves as a summary for information purposes only, and are designed to enhance your Please enable JavaScript in your browser to make sure you can always use our site. Remove the meat from the oven, and use a slotted spoon to transfer all the meat to the pie. Reduce the heat and add a drizzle more oil if necessary. It’ll highlight the flavour of the beef and add a welcome depth of umami-filled flavour. Continue shopping if you’re happy, or find out how to. There’s something a bit sad about receiving a slice, only for all the filling to slop out onto the plate. Yes, you can make the whole pie and cook it, then cool, cover and freeze it. For the pie filling, heat the oil in a large ovenproof casserole over a high heat. If necessary, roll it out a little more on a lightly floured surface. The gravy however was very tasty. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. And all your foodie favourites in the @gbf_mag Great British Food Awards. leave these with a bit of bite, but keep the dice nice and small. ? Take the second half of the pastry, and roll out on your floured surface, to roughly the same thickness, ensuring it will cover the top of the pie with some excess. The most important part of the pie, in our opinion – the glue that holds all the delicious meat and buttery pastry together. ALE It’s important to fry off the beef first, too – dredge the cubes thoroughly in well seasoned flour to stop the juices leaking out and brown them, in small batches, in a very hot frying pan until they’re really, really dark, crispy and caramelised all over. Shortcrust pastry pie with tender cuts of British beef in … is therefore unable to accept liability for any incorrect information. Place in the pre-heated oven for 2 hours. Where this description contains a link to another party's website for Courtesy of @Gin_Cooperative 'Gin on the Rocks' with Sea Glass Gin - Winner of best UK classic gin in the 'Great British Food Awards 2019' judged by Raymond Blanc! Serves 1. Can you freeze a steak pie. Is there a hearty meat dish in the world that doesn’t benefit from a few good slugs of this amazing ingredient? Now put a lid on the casserole and place on the centre shelf of the oven for 2 hours. Cooking the sauce down is vital – we like it to have a really thick consistency, holding fast after you’ve cut the pie up. Add the steak and quick fry on … To be honest, as long as you’re using a proper ale rather than an industrially-produced lager, any ale will work quite well. Ocado Cooking Instructions - General. It’s also easy to make at home, which means you can add even more flavour with ingredients like mustard powder and thyme. By entering your email address above, you agree to our. Put onion, steak and kidneys into a large casserole dish. From Percy Pig to the freshest M&S Select Farms produce, we grow, source, and develop our own products to give you family-ready food that's unbeatable on flavour and innovation. EXTRAS We can’t think of one. While pastry, beef and a gravy to bring it all together technically ticks all the boxes, the addition of a few more ingredients – depending on how much of a purist you want to be – only adds to the fun. We're raising a glass tonight to celebrate Sea Glass Gin winning the Classic Gin category at the Great British Food Awards 2019! Begin by trimming the steak and cutting it into 1 inch (2.5 cm) cubes. After that, reduce the temperature to gas mark 4, 350°F (180°C) and cook for a further 40-45 minutes, or until it is piping hot and has turned a deep golden-brown. Despite being a ‘steak’ and ale pie, don’t be tempted to chop up a chateaubriand and chuck it in there – you want cuts that fall apart when cooked slowly. Then return all the meat to the casserole and stir in the flour to soak up all the juices. You will need a 28x23cm/11x9in pie dish that is 4.5cm/1¾in deep. Minimum life based on 'use-by' date of product. The generic boxes of ‘casserole’, ‘braising’ or ‘stewing’ beef chunks (usually chuck) will do in a pinch, but for real flavour and fantastic texture, beef shin is the best. if you like, you can take a fork, and, using the back, make a pattern round the edge of the pie … Place in the fridge until ready to use. For a better experience on Delia Online website, enable JavaScript in your browser. Serves 1. Take the first half, and roll out on a floured surface to about 5mm (this can be adapted to your liking, but make sure there is enough to line your pie dish with some excess). Trim off the excess pastry, using a sharp knife or kitchen scissors. You will also need a sloping-sided tin or pie plate with a 7 inch (18 cm) base, lightly greased, a lidded, flameproof casserole with a capacity of 4 pints (2.25 litres) and a solid baking sheet. BEEF STOCK The finest food and drink delivered to your doorstep. BROWN SUGAR Carefully transfer the pastry and line the base and sides of the pie dish, leaving a small overhang at the top (which will be used to seal the lid). Suet is very traditional and in the dark, winter months sounds all warm and inviting, but unless you’re staving off a particularly harsh cold spell, it’ll render you bloated, lethargic and a nap on the sofa is inevitable. Quite honestly, the Lidl individual steak pie, my friend served me, was far superior for the price... Lots of these kinds of buys recently that make me think if it wasn't for my health and needing a delivery, I'd have gone to aldi or lidl already! CARAMELISED ONIONS are an obvious choice – you want dark brown, unctuous, sweet, sticky slices, not translucent, halfcooked lumps. See Terms & Conditions for further details. Not able to recommend this, My husband says these are not as nice as Pukka pies - a bit dry and bland. Around 3cm cubes are a good size to aim for, but don’t get the ruler out; a centimetre either side isn’t going to hurt. For people who couldn’t care less about the way ‘things are meant to be’, there are further additions which work well: BACON – smoked lardons season the gravy beautifully, but can overpower the beef, TOMATO PUREE – adds a tangy richness to the gravy, RED WINE – nice, but this is where your pie starts to turn into a sort of pastry-encrusted beef bourguignon, MUSHROOMS – baby button mushrooms, left whole, add a nice texture, 5 Things We Learnt from the Michelin Star Awards 2020. Hoping the quality remains as good - but if not, it'll go off our 'favourites' list! If you To make the pastry, first of all sift the flour with the salt, holding the sieve up high to give it a good airing. First it's important to note that both the pastry and the filling can be made in advance – but don't forget to allow about 1 hour for the pastry to return to room temperature before rolling out. Made in the UK with M&S assured beef from farms in the UK. Now transfer the circle, first rolling it over the pin and then over the base of the tin, and press it lightly and firmly around the base, sides and rim. Add leftover gravy, you can use however much you like but be careful not to use too much as it will boil. Taste the pie filling to check the seasoning. Simply place the meat trimmings in a medium-sized saucepan with half the onion, cover with 1 pint (570 ml) water, add some seasoning and simmer, covered, for approximately 1 hour. ingredients pictured with the product you are purchasing are not included. Dampen the crust of the pastry with milk or water, then place the lid on top, pressing firmly all round the edges to seal. Now, heat the dripping in the casserole. After our fantastic news last week it is great to see our local newspaper reporting on our success! We think shortcrust, made with a good amount of butter (and beef dripping if you can find it) has all the crunch you need against the velvety gravy and sticky, melting beef. Rather disappointed. Member recipes are not tested in the GoodFood kitchen.