Steak Diane pie recipe
Created by The Tesco Recipes team
Whether you love to make something special for your other half for Valentine's Day or not, either way this pie recipe is one to add to your repertoire. It's inspired by Diane sauce which is rich in umami flavours. Serve with chips, or mash if you prefer!
See method- Serves 2
- Takes 2 hrs 30 mins
- 806 calories / serving
- Freezable
Ingredients
- 400g pack Tesco Finest diced beef
- 2 tbsp plain flour
- 1 tbsp olive oil
- 4 shallots, finely chopped
- 3 sprigs thyme, leaves picked
- 2 tbsp brandy
- 450ml pack Tesco Finest beef stock
- 1 tsp Worcestershire sauce
- 250g pack chestnut mushrooms, thinly sliced
- 1 tbsp crème fraîche
- 2 tsp Dijon mustard
- 10g tarragon, finely chopped
- 1 medium egg yolk, lightly beaten
- 180g from a 320g pack Tesco Finest puff pastry
To serve
- 250g steak cut chips (optional)
- steamed greens, we used purple sprouting broccoli and garden peas
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 3375kJ 806.0kcal
- Fat
- 36g
- Saturates
- 16g
- Salt
- 3.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 47.4gProtein 63.9gFibre 4.7g
Method
- Toss the beef in the flour until evenly coated. Heat the oil in a large, lidded saucepan over a medium heat. Add the beef and cook for 8-10 mins, stirring occasionally, until evenly golden. Push to one side of the pan.
- Add the shallots and thyme and fry for 5 mins, stirring occasionally, scraping any caramelised beef off the base of the pan, until starting to soften. Mix through the beef. Drizzle over the brandy then, once safe to do so, carefully set fire to the brandy, allowing it to cook off the alcohol. Once the flame has died down, gradually add the stock and Worcestershire sauce, stirring occasionally, until you have a smooth sauce. Cover and simmer over a low-medium heat for 1 hr-1 hr 20 mins, stirring occasionally, until the beef is tender and pulls apart easily with a fork. Add the mushrooms for the final 30 mins of cooking. Stir through the crème fraîche, Dijon mustard and tarragon until evenly combined.
- Spoon the pie filling into 2 individual pie dishes or ramekins, roughly 250ml capacity, or 1 larger pie dish, if preferred. Brush the edge of the dish with egg yolk, then top with the puff pastry; trim any excess and crimp the edges with your finger. Decorate with any pastry off cuts, if desired. Cut a cross into the middle of the pastry for a steam hole, then glaze the pastry with the remaining egg yolk. The pies can be covered and chilled for up to 3 days, or frozen for up to 3 months at this stage. If freezing, defrost fully overnight in the fridge before cooking.
- Preheat the oven to 200°C, fan 180°C, gas 6. Bake the pies for 30-35 mins until the pastry is golden, risen and crisp. 5. Cook the chips according to packet instructions and steam your greens while the pies cook. Serve immediately. Tip: Feeding a crowd? To serve 4, double the filling and cover with puff pastry and cook according to the recipe. Any leftover puff pastry can be frozen or used in other dishes such as homemade cheese straws.
- Tip: Feeding a crowd? To serve 4, double the filling and cover with puff pastry and cook according to the recipe.
- See more Beef recipes
Freezing and defrosting guidelines
Freeze the uncooked pies. Defrost fully overnight before cooking. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
