Beef steak, thyme and onion pie with celeriac mash

Steak, thyme and onion pie with celeriac mash

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When clocks take a lazy step backwards and darkness arrives not long after lunch, we seem to require a more ‘meat-heavy’ menu. Here steak wallows in a sea of ale, chestnut mushrooms and sweet carrots for 3 hours before being baked with a sweet celeriac mash. My tip would be to invest in good quality beef and brown the meat over a high heat first, rather than just colouring it as this adds a far superior flavour. Though the most vital is long, slow cooking until the meat falls apart under the fork and you’re left with a spectacularly gelatinous juicy gravy.

This pie will provides a glimpse of warmth during winter months and would be totally delicious as an alternative to a Sunday roast.

  • Steak, thyme and onion filling

  • 600g of braising beef, excess fat removed and cut into bite-sized chunks
  • 2 tbsp of flour
  • 250g of chestnut mushrooms, wiped clean and thickly sliced
  • 3 garlic cloves, peeled and roughly chopped
  • 2 onions, halved and sliced
  • 2 carrots, scrubbed and cut into 2–3cm crescents
  • 2 celery sticks, cut into 2–3cm crescents
  • 300ml of brown ale
  • 400ml of beef stock
  • 3 sprigs of thyme, leaves picked
  • 1 tsp English mustard
  • Celeriac mash

  • 1 celeriac, small, peeled and cut into 3–4cm cubes
  • 3 potatoes, floury, peeled and cut into 3–4cm cubes
  • 75ml of semi-skimmed milk
  • 1 knob of butter
1
Preheat the oven to 160°C/gas mark 3
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2
Add the beef to a hot, deep casserole dish with a dash of oil and sprinkle over the flour. Give the meat a good stir until the flour disappears from sight and the meat is very well-browned
3
Add the remaining ingredients needed for the filling; the mushrooms, garlic, onions, carrots, celery, ale, beef stock, thyme and mustard. Again, give everything a good stir so they are evenly distributed and season well
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4
Pop the lid on and place the dish in the preheated oven for 3 hours, occasionally stirring to make sure the bottom isn’t catching, or adding a little water if you think the mixture is becoming dry
5
While the stew is cooking, make your mash. Simply empty the celeriac and potato into a large saucepan and fill with cold water
6
Bring to the boil and simmer for 15–20 minutes, until the vegetables are completely tender. Drain and mash, stirring in the milk and knob of butter. Season to taste
7
Remove the casserole dish from the oven and allow your pie filling to cool. Transfer to a 1.5 litre, ovenproof dish
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8
Preheat the oven to 180°C/gas mark 4
9
Bake for 30 minutes until the top is crusty and golden brown and the filling is bubbling below. Garnish with a little fresh thyme before serving
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