Mid-week dinners can be a struggle, and during these cold, winter months we all want something comforting, warm and best of all, easy to put together for the whole family.
Belfast's Undercover Chef has created his own twist on a traditional favourite Steak and Mushroom pie, by including a tasty local ingredient, black Irish butter.
This dish is sure to be a firm family favourite and according to the Belfast Undercover Chef, is "the most amazing pie I have ever tasted!"
Why not have a go yourself, and support local using local produce.
Ingredients
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500g steak pieces
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180g white mushrooms, thickly sliced
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1 large onion or 2 small onions sliced
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1 Ready Rolled puffed pasty
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2 tbsp rapeseed oil 2 tbsp Irish black butter
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2 tbsp plain flour
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250ml beef stock (make up from stock cube)
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1 egg, beaten
Method
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Heat 1tbsp of the oil in a large pan and cook the beef for a few minutes until browned on all sides, remove and set aside. Add the remaining oil to the pan and cook the onions and mushrooms for 10 minutes.
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Return the meat to the pan and stir in the flour, cook for a minute then gradually stir in the stock. Bring to the boil, then turn down the heat to low, put on the lid and simmer for 1 hour 30 minutes, stirring occasionally.
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Heat the oven to 190°C, 170°C fan, gas mark 5. Spoon the beef mixture into a pie dish and brush the edge with beaten egg. Top with the puff pastry and trim, then press down well to seal the edges.
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Brush the top of the pastry with the beaten egg and cut a small hole in the centre with a sharp knife. Place on a baking tray in the oven and cook for 20-25 minutes, until golden.
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Enjoy with champ, creamed potatoes and vegetables.
You can find more of the Belfast Undercover Chef's delicious recipes via his Instagram account.
