Steak & Ale Pie

Happy Australia Day! Here is an improved version of the previous meat pie, instead of minced meat, we’ll use juicy, tender steaks, with a beer or ale of your choice, I use Guinness.


You need: 1 tablespoon olive oil; 1/2 tbsp butter; 1/2 large red onion; 2 carrots; 1/4 lb mushroom; 1 tbsp balsamic vinegar; 2 cloves garlic; 1 1/2 lb skirt steak; 1tbsp black pepper; 1 tsp salt; 1 tbsp flour; 1/2 cup beef stock; 1 tbsp tomato paste; 1/2 cup dark beer or ale; 2 tbsp Worcestershire sauce; 1 sheet shortcrust pastry; 1 sheet puff pastry; 1 egg

How to make this:

  1. Finely mince the red onion and garlic, roughly chop the carrots and slice the mushrooms, then heat up a pan on medium with butter, cook the onion, garlic, and carrots for 5 min, then pour in the vinegar and cook for another 7 min, until the onion are caramelized
  2. Cut the steak into strips, then toss it with some olive oil, salt, and black pepper, then in a pan heated over high heat, brown the meat for about 2 min per side, then add in the sliced mushroom to soak up all the remaining fat
  3. Pour the beer into the pan right after the meat is browned, maintain the high heat while stirring constantly in order to deglaze the pan, after about 1 min, turn the heat down to medium-high, and add the flour, tomato paste, Worcestershire sauce and beef stock, stir constantly to prevent any lumps. After about 3 min (or until the sauce thickens in the pan), turn off the stove
  4. Roll the shortcrust pastry and puff pastry into the thickness of 1/4 cm, use the shortcrust pastry as the bottom and puff pastry on top, brush it with a layer of egg wash, then bake it in a 175 C or 350 F degree oven for 30 min
  5. Serve it with some chip, mashed potatoes or peas

Fish Pie

Winter is here, and a warm and creamy pie is perfect for dinner on a cold night! This British comfort dish is very easy to make, and you can change the filling to your likings. It’s the perfect dish to warm you up!

photo-nov-28-7-23-39-pmYou need:

  • 1 lb Cod or Haddock (Any Whitefish Works), Skinless & Boneless
  • 1/2 lb Shrimp or Crab Legs
  • 1 Nutmeg; 1/2 tbsp (50g) Unsalted Butter;
  • 2 tbsp All-Purpose Flour
  • 1 1/2 cup (350ml) Fish or Vegetable Stock
  • 1 1/2 cup (350ml) Milk
  • 1 cup Milk
  • 1 tsp English Mustard
  • 2 oz (50g) Cheddar cheese
  • 3 lb Russet Potatoes

How to make this:

  1. Skin the potatoes and cut them into 1-inch slices, boil them in a pot of salt water for about 20 min
  2. In another pan, melt the butter on medium, then whisk in the flour and continue whisking for about 3 min, this is called a roux
  3. Pour the milk into the roux and continue whisking until the sauce thickens, grade in the nutmeg and half of the cheddar cheese, then add the stock  and continue whisking until the sauce turns smooth, taste for salt & spice
  4. Cut the fish into 1-inch chunks, mix them into the sauce, then pour them into a roasting tray or large baking dish
  5. Mash the potato and add in 1 cup of milk, add salt and pepper to taste
  6. Cover the fish mixture with the mashed potato, place it in a 200C/400F degree oven for 35 – 40 min, or until the internal temperature reaches 70C/160F degrees
  7. Sever it with some green pea or steam spinach

Shepherd’s Pie

Even though British cuisine is not known for complex flavors or fine textures, it’s definitely easy and fast to make. The Shepherd’s Pie is one of these dishes, it takes a very little amount of time to prep and requires almost no skills to make. It’s also a dish that fills you up easily, I mean, it’s potatoes and mutton, what’s not to like about this?

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You need:

  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 1/2 cup peas
  • 1 lb ground lamb
  • 1 cup chicken broth
  • 1 tsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 1 tbsp all-purpose flour
  • 1 tsp salt; 1 tsp tomato paste
  • 2 tsp rosemary; 1 tsp thyme
  • 1/2 pounds russet potatoes
  • 1/4 cup milk
  • 2 oz unsalted butter
  • 1 teaspoon salt
  • 1/2 tsp ground black pepper
  • 2 egg yolk
  • 1 tbsp parmesan cheese

How to make this:

  1. Boil the potatoes in a pot, this takes awhile, so do this first so you can let it cook while cooking everything else
  2. Heat up a pan, saute the onion, garlic, carrots, peas, salt and ground lamb, cook the meat until they are browned
  3. Pour the Worcestershire sauce, tomato paste, and chicken broth, when it simmers, mix in the rosemary and thyme, then add the flour. Let’s simmer and thickens the sauce
  4. While the sauce is thickening, the potatoes will be cooked, mash them, and add the milk, butter, salt, black pepper, and egg yolk; mix it until it’s smooth and creamy
  5. Put the meat in a baking dish and spread the mashed potatoes on top of the ground meat. Sprinkle a layer of Parmesan cheese, which creates that golden crust on top
  6. Put it in a 200C/400F degree oven and let it bake for 15 min
  7. Serve it with some more Parmesan cheese or some fresh chives
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(The golden crust is achieved by spreading a thin layer of Parmesan cheese on top before baking)