Thursday, March 25, 2010
My grandpa loves steak and kidney pies, but they're hard to find in Montreal. So for Christmas I baked him half a dozen of them to store in his freezer. I am NOT a fan of kidneys (or any organ meat, for that matter) so it was kind of gross for me to prepare, but I love my grandpa enough to have made the effort. They pies turned out really well and Grandpa loved them. My husband, who also loves meat pies was only allowed to sample a taste of the sauce so I decided to make the pie again last week. Since I had to eat dinner too I decided to swap out the kidneys for mushrooms, and I thought the result was even better. Rich gravy, tender meat and delicious mushroomy goodness.
2-crust pie shell (I used Pillsbury pie crust to roll in my own pie dish but use homemade if you feel so inclined)
3 strips bacon, sliced
1lb cubed beef
2 tbsp flour
1 onion, diced
1 rib celery, diced
1 carrot, peeled and diced
1 bay leaf
1 tsp dried thyme
1 package of button mushrooms, washed and quartered
1 tsp freshly ground black pepper
1 egg lightly beaten
In a large pot, fry bacon until crisp and fat has been rendered. Move bacon pieces aside to paper towel lined plate.
Meanwhile, put flour and beef cubes into a plastic bag (I used a old bread bag...with no holes!) and shake to coat in flour.
Fry beef cubes in batches until brown on all sides. Don't overcrowd the pot or the beef will not brown properly. Move browned cubes to paper towel lined plate.
If there is not enough oil left in the pan, add about 1 tbsp olive oil and saute the onions, carrot, celery, bay leaf and thyme until softened.
Add mushrooms and saute until softened.
Season with salt and pepper
Return beef cubes and bacon to pot and cover with water.
Cover the pot and allow to simmer on low until the meat is fork tender (about an hour or so).
If the gravy does not look thick enough, mix 2 tbsp flour and 1/2 cool cup water in a mug. Slowly add the flour/water mixture to the gravy until it thickens to a nice consistency.
Pour Steak and Mushroom mixture into a 9-inch pie shell and top with remaining pastry, fluting the edges shut. Brush the top with beaten egg and cut some vent holes to let steam escape.
Bake at 350 F for about 45-50 mins or until crust is golden brown.