Posh pie and mash
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
A fillet steak pie, with a puffed pastry disk, parsley mash and a red wine jus. Could this be your Valentine's Day dish?
Ingredients
For the mashed potato
- 500g/1lb 2oz potatoes
- 50g/1¾oz fresh parsley, chopped
- 150ml/5fl oz full-fat milk
- 50g/1¾oz unsalted butter, cut into pieces
- salt and freshly ground black pepper
For the fillet steak
For the red wine jus
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 2 chillies
- 2 sprigs rosemary
- 2 sprigs thyme
- 60ml/2fl oz balsamic vinegar
- 60ml/2fl oz red wine
- 60ml/2fl oz port
- 500ml/18fl oz beef stock
- 15g/½oz dark chocolate, cut into pieces
- 50g/1¾oz unsalted butter, cut into pieces
- pinch caster sugar
To finish
- shop-bought puff pastry
- 1 free-range egg, beaten
Method
Preheat the oven to 220C/200C Fan/Gas 7.
To make the mashed potato, bake the potatoes on a baking tray in the oven for 60 minutes. Then leave to cool.
Once cooled, scoop out the insides and push the potato flesh through a sieve or ricer into a bowl.
Place the milk and parsley in a large saucepan over a medium heat, bring to the boil then remove from the heat. Add the potato and butter, mixing until smooth. Season the mash with salt and pepper and set aside. Keep warm.
Meanwhile, to make the beef, heat an ovenproof frying pan over a high heat. Brush the steaks with the oil, season with salt and fry for 1 minute on each side, until brown. Add the butter, garlic, rosemary and thyme. Baste the beef in the butter mixture.
Transfer to the oven and cook until the internal temperature of the steaks reaches 45C, this will take 5–8 minutes. Leave to rest for 5 minutes before slicing.
To make the jus, heat the oil in a frying pan and fry the shallots and garlic until softened. Add the chillies, rosemary, thyme and balsamic vinegar. Simmer until nearly evaporated but do not let the vinegar boil. Add the wine and port and reduce until nearly all the liquid is evaporated. Add the stock and bring to the boil.
Pass through a sieve into a saucepan and then simmer until thickened. Add the chocolate and butter and stir until dissolved. Taste and add any sugar if needed. Set aside and keep warm.
Unroll the pastry and cut into two 10cm/4in discs. Brush with the egg and place on a lined baking sheet in the oven for 10–12 minutes or until puffed and golden brown.
To serve, place some mash onto the centre of each plate. Brush the slices of meat with some of the jus before placing on top of the mash. Top with the pastry discs and serve with the jus drizzled around the mash.
