Freezer Meals {Batch Cooking and Leftovers}

Easy Lamb Koftas {with Tzatziki}

Sarah Rossi — Wed, 24 Jun 2020 09:30:43 +0000

These easy Lamb Koftas are so quick to make and perfect for the grill, frying pan or barbecue. Succulent and full of unique flavour, this lamb mince recipe is the taste of summer holidays.

If there’s one food that makes me feel like I’m on holiday, it’s this really easy recipe for Lamb Koftas.

Add a big dollop of tzatziki and a Greek salad and I’m right there, imagining I’m sitting by the Mediterranean in the sunshine.

I think we all need a bit of that right now (and always)?!

Serve this during the summer months on the barbecue, or any time of year under the grill or in a frying pan. The flavours are divine and it’s such an easy treat of a recipe.

Why you’ll love this recipe for lamb koftas

Ideal for barbecue days

Prepped in under 10 minutes

The taste of a summer holiday

Sarah’s notes

I wanted to make some summery kebabs with lamb mince because it’s SO flavourful, and Greek-style food never fails to transport me to the sunshine (even if it’s actually miserable outside).

Shop-bought kebabs for a barbecue just don’t have the same authenticity or satisfaction as homemade, so I got to work blending some simple ingredients to get that satisfying taste.

This recipe involves some very simple dry spices mixed with lamb mince (cumin, coriander, cinnamon and garlic powder) and it’s really quick and easy to cook – less than half an hour and you’re good to go.

I urge you to make the Tzatziki yoghurt dip for this too as it works perfectly with this dish!

More Summery lamb dishes…

Slow Cooker

Slow Cooker Lamb Orzo Stew {with Feta}

Lamb

Lamb Tagine {Easy Moroccan Style Stew}

Winter Warmers

Slow Roasted Shoulder of Lamb

Slow Cooker Curries

Slow Cooker Lamb Curry {Easiest Ever Recipe!}

Lamb Koftas Ingredients

Meat kebab meat – We’re using succulent lamb mince. It shapes really well into koftas
Spices – A mixture of ground cumin, ground coriander, cinnamon and fresh mint give this an unmistakable flavour
Garlic powder – You can use fresh if you like but this helps to get an even distribution
For the tzatziki – A combination of Greek yoghurt (full fat or low fat), cucumber, garlic powder, olive oil, salt and lemon juice. You can follow my Tzatziki recipe here

How to make Lamb Koftas

1. Mix the kofta ingredients together in a bowl using clean hands.

2. Shape your koftas and pierce onto skewers.

3. Cook the koftas on each side for about 5 minutes or until browned all over and cooked through (see cooking options below).

4. Make your yoghurt dip and prepare your other sides.

OPTIONS for Cooking Lamb Kofta kebabs

BBQ – Fire up the barbecue and cook it over the fire (or gas )

Grill – Heat up a hot grill on rainy days (or broiler if you’re in the USA)

Frying pan or griddle pan – On the hob

NB. Whichever way you choose to cook these, each method takes about the same amount of time to cook through – approximately 15 minutes – but make sure there’s no pink mince in the middle before serving.

Substitutions

Mince – This recipe would also work well with beef mince, or even turkey mince if you’re trying to cut down your fat intake

Leftovers

In the fridge These are delicious cold for a picnic or in a salad the following day.

In the freezer These are fine to be frozen before they’ve been cooked. Just make sure you defrost them thoroughly before eating them.

Recipe Tip

Skewers

You can use wooden skewers (available from most supermarkets). Just be sure to soak them for at least an hour before using so they don’t burn.

I sometimes like to use a set of metal skewers from Amazon like these ones: Kitchen Craft Metal Skewers. They are reusable, so money saving long term and also won’t get burned on the BBQ.

More kebab style recipes…

Chicken

Tandoori Chicken {Air Fryer, Grill, Oven & BBQ}

Family Dinner Ideas

Sticky Halloumi Kebabs {with Sweet Chilli Dip}

Under 30 minutes

Chicken Kebab Recipe – For Grill, Oven or BBQ

Under 30 minutes

Easy Paneer Tikka {For Grill, Oven or BBQ}

FAQs

What should I serve with Lamb Koftas?

You can choose something simple like Greek Salad or Easy Flatbreads. Or you could have a few different BBQ sides like Couscous, Jacket Potatoes or Chips.

Do you have any other lamb mince recipes?

Yes! Try my really easy Lamb Keema curry or Shepherd’s Pie.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Lamb Koftas {with Tzatziki}

These easy Lamb Koftas are so quick to make and perfect for the grill or barbecue. This lamb mince recipe is the taste of summer holidays. Serve with creamy tzatziki to serve.

Course Main Course

Cuisine Family Food, Mediterranean

Prep Time 10

Cook Time 15

Total Time 25

Servings People

Calories 407kcal

Author Sarah Rossi

Ingredients

500 g Lamb mince See notes
2 tsp Ground cumin
2 tsp Ground coriander
1 tsp Cinnamon
2 tsp Garlic powder See notes
Salt and freshly ground black pepper
2 tbsp Fresh mint

For the tzatziki:

250 g Greek yoghurt See notes
200 g Cucumber Chopped into tiny cubes or grated
2 tsp Garlic powder See notes
2 tsp Olive oil
0.5 tsp Salt
1 Lemon Juice only

To serve:

Greek salad
Flatbreads Or shop bought pittas, wraps or other breads

Metric – Imperial

Instructions

For the koftas

Mix the kofta ingredients together in a bowl using clean hands.
Either form into 8 balls, burger shapes, or shape on to metal or wooden skewers (see notes below). When you're ready to cook…

To cook under the grill:

Preheat your grill to a high heat. Add the koftas to the pan and cook the koftas, turning them regularly, until browned all over (approx. 15 minutes).

To cook on the BBQ:

When your barbecue is up to heat, cook the koftas until browned all over (approx. 15 minutes), turning regularly.

To cook on the hob (on griddle pan or frying pan):

Heat your pan until smoking hot. Cook the koftas on each until browned all over (approx. 15 minutes).

For the yoghurt tzatziki dip:

Mix all of the ingredients together and refridgerate until ready to serve.

Notes

Skewers: You can use wooden skewers (from most supermarkets). Just be sure to soak them for at least an hour before using so they don’t burn. Or use these reusable Kitchen Craft Metal Skewers

Mince: This recipe would also work well with beef mince, or even turkey mince if you’re trying to cut down your fat intake

Garlic powder: I really like using a good quality garlic powder instead of fresh garlic in this recipe, as it distributes through the meat and dip really evenly

Greek yoghurt: Full fat or lower fat is fine. It’ll just be slightly less creamy if you use low fat

Nutrition

The post Easy Lamb Koftas {with Tzatziki} appeared first on Taming Twins.

Easy Apple Cake

Sarah Rossi — Fri, 04 Nov 2022 10:30:00 +0000

It’s the time of year when we start to spend more time feeling cosy at home, and that definitely calls for cake! This Apple Cinnamon Cake is so easy to make and will fill the whole house with the most delicious scent.

Whether you’re an experienced baker or a complete beginner, you’ll love this seasonal bake.

This Apple Cake is autumn comfort food, topped with crunchy flaked almonds, perfect to serve with a cup of tea on a chilly afternoon.

Another new favourite fruity cake along with my Lemon Drizzle Cake and Pumpkin Cake.

Why you’ll love this Apple Cake recipe

Super easy to make

Simple ingredients

All the tastes of the season

How we came up with this recipe

I’m taking a break from my main course recipes to bring you what is JUST as important in the colder months… comforting, delicious cake!

There’s no need for any elaborate equipment, although you can use a food mixer if you have one.

This is a very ‘tender’ cake (as Paul Hollywood would say), meaning it can break easily and crumble. BUT, although it’s fragile, I forgive it, as that’s what makes it so delicious!

The best way to tackle this is by waiting to cut it until it’s completely cold (if you can resist). If you’d still prefer to serve it warm as a dessert, that’s fine – just be gentle and accept that it will be a bit crumbly.

This Apple and Cinnamon Cake is best served as a teatime treat with a nice hot cuppa, or as a pudding with custard or perhaps frozen yoghurt.

Apple Cake ingredients

Apples – The 400g is the unchopped weight, so chopped weight should be about 300g. I use a red skinned eating apple like a Braeburn or Jazz. Pink Lady would also work well. I would avoid using a cooking apple here as they don’t hold their shape quite as well. These need to be about 1cm cubed
Butter – I like to use unsalted butter for baking as it is flavourless. If you only have salted it will be fine though. It’s not vital. The butter should be room temperature before using. If your butter comes straight from the fridge, soften it in the microwave for a few seconds
Eggs – I prefer medium, free range
Other ingredients – Caster sugar, self-raising flour, ground cinnamon
For the topping – Flaked almonds

How to make Apple Cake

1. Preheat the oven to 180C. In a large bowl, beat the butter and sugar until light and fluffy.

2. Add the eggs, flour, and cinnamon and beat until well combined and there are no pockets of flour. Fold in the cubed apples by hand.

3. Line a 20cm x 20cm square tin with baking paper or parchment and pour in the mixture, smoothing gently with a spatula.

4. Sprinkle over the flaked almonds and bake as per the recipe below.

Substitutions

Topping – You could just sprinkle over the light brown sugar and ground cinnamon for the topping if you are short of almonds
Want a change from apples? – You could make this with pears instead as an alternative
Butter – You can use dairy-free spread if you prefer

Leftovers

Store the cake in an airtight tin or container for up to 5 days. Don’t store it in the fridge or it will become quite hard.

Freezer You can freeze this cake for another day! It should be cooked first and completely cooled before freezing. Make sure it is well wrapped in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.

Top tips

Extra apples

You might feel tempted to add another apple in. If you are desperate to, you’re very welcome, but the texture of the cake will be so soft that it will fall apart. This would make it delicious for dessert but not such a sliceable bake.

Cutting up the apples

Make sure you cut your apples into very small cubes. If the cubes are too big the cake will be more likely to break up.

Add a topping

To make this a bit EXTRA, add a simple but delicious Cream Cheese Frosting at the end.

More cake recipes…

Cakes

Courgette Cake {with Lime & Cream Cheese Icing}

Sweet Things

Banana Cake {FOOLPROOF Recipe}

Cakes

School Cake {Easy Recipe!}

Cakes

Victoria Sponge

FAQs

How do I know if it’s cooked all the way through?

You can use a skewer or thermometer to check it is cooked all the way through. A skewer should come out clean.

Help my cake is burning on top!

If you think your cake is browning too quickly, cover the top with some tin foil. I tend to check it at 30 minutes and then put some foil over if it’s looking like it’s very brown already. Try not to open the cake before 30 minutes or it will sink.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easy Apple Cake Recipe

This delicate and delicious Apple Cake is the perfect autumnal comfort food. With a light cinnamon sponge and apple at its heart, it's a perfect warming treat you can have as either a hearty teatime snack or as a dessert.

Course Dessert, Snack

Cuisine Family Food

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 422kcal

Author Sarah Rossi

Ingredients

150 g Unsalted butter Room temperature
150 g Caster sugar
2 Eggs Medium, free range
200 g Self-raising flour
2 tsp Ground cinnamon
300g Apples (about x4 apples) Chopped weight | 1cm cubes

For the topping:

25 g Flaked almonds

Instructions

Pre-heat the oven to 180°C fan.
Beat the butter and sugar until light and fluffy in a large bowl.
Add the eggs, flour and cinnamon and beat until well combined and there are no pockets of flour.
Fold in the apples by hand.
Line a 20cm x 20cm square tin with baking paper or parchment. Pour in the mixture, smoothing gently with a spatula. Sprinkle over you flaked almonds.
Bake for 30-35 minutes (check at 30 minutes).

Notes

Apples: The 400g is the unchopped weight, so chopped weight should be about 300g. I use a red skinned eating apple like a Braeburn or Jazz. Pink Lady would also work well. I would avoid using a cooking apple here as they don’t hold their shape quite as well. These need to be about 1cm cubed

Butter: I like to use unsalted butter for baking as it is flavourless. If you only have salted it will be fine though. It’s not vital. The butter should be room temperature before using. If your butter comes straight from the fridge, soften it in the microwave for a few seconds

To store: Store the cake in an airtight tin or container for up to 5 days. Don’t store it in the fridge or it will become quite hard. You can freeze this cake. It should be cooked first and completely cooled before freezing. Make sure it is well wrapped in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.

Serving suggestions: This cake is the perfect tea time treat, but it also makes a delicious dessert served with custard cream or ice cream.

Nutrition

The post Easy Apple Cake appeared first on Taming Twins.

Red Lentil Dahl {Slow Cooker Fakeaways}

Sarah Rossi — Wed, 12 Oct 2022 09:30:00 +0000

If you’re looking for a delicious vegetarian family meal for this week’s fakeaway, this simple Slow Cooker Dahl is bursting with flavour.

With a base of lentils and butternut squash, it is nutritious AND affordable.

Not only does this tick the boxes for ‘healthy’ and ‘flavour’, this recipe helps us to reduce our meat intake and keep costs satisfyingly low for this slow cooker fakeaway.

A Slow Cooker Dahl just feels good while you’re eating it, and, like always, the hard work is done hours in advance with these slow cooker recipes!

If you’re in a meat-eating household, this is a perfect recipe if you have vegetarian guests coming round or you simply want a break from chicken, beef or lamb curries for a change.

It’s also an ideal dish to make as part of a larger feast – perhaps a curry night or a hot buffet.

You could also serve this alongside my speedy Palak Paneer curry. Another good veggie curry option in the slow cooker is my Chickpea Curry (AKA Chana Saag).

Why you’ll love this Slow Cooker Dahl recipe

Simple store-cupboard ingredients

Spices are aromatic and satisfying

Delicious results with little effort

About Red Lentil Dahl

Dahl (or ‘dal) is very much part of the culinary DNA of India. The word means ‘split pulse’ (lentils, peas, chickpeas and beans), and while there are many variations and recipes for different types of dahl in its country of origin, the name tends to refer to any lentil based curry.

I love this article in The Better India that goes into detail about the history and origins of the dahl.

Traditionally you would use the process of ‘tarka’ if you’re cooking Tarka Dahl, which you can always try if you have a little extra time.

A ‘tarka’ is the process of frying spices in a hot oil before adding them to a dish. This releases flavours from the spices. You then pour this over your Dahl as the ultimate seasoning.

Slow Cooker Dahl Ingredientsn notes

Onions, garlic and ginger – Fresh or frozen for these ingredients is fine if you prefer them to fresh
Curry paste – Use what you have or whichever one you prefer
Red lentils – These should be the dry type, in a bag
Coconut milk – I use reduced fat but it’s up to you
Butternut squash – Fresh or frozen chunks is totally fine
Vegetable stock – Read notes on the recipe below on quantities
Paneer – Large chunks to serve. If you can’t find this Indian cheese, halloumi would also work well

How to make Slow Cooker Dahl

Put everything into the slow cooker and cook as per the recipe (at the bottom of this post).

2. Heat the oil in a small frying pan and fry off the cubes of paneer until crispy all over. Serve on top of the dhal.

Substitutions

Halloumi – Swap the paneer for this if you prefer it

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or hob before serving.

In the freezer This recipe freezes well but try to freeze it without the paneer as that doesn’t freeze well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob.

Top tips

Make a ‘tarka’ sauce with spices beforehand for a extra flavour:
Heat up a little oil, add your chosen spices until they become fragrant (try cumin seeds, chilli flakes and fennel seeds) then add them to the dhal when it has finished cooking.. Be careful not to get them too hot or they will burn and taste bitter.

Stock amount:
The amount of stock you need for this recipe varies greatly depending on the ingredients and also how runny you like your dhal. If it looks too thick or dry an hour or two before serving (or even when you go to serve) add an additional 100-200ml of stock and stir well.

I find that sometimes a lot of liquid is released by the butternut squash and other times not so much. That’s why I start with 100ml of stock and then adjust accordingly.

More vegetarian curries…

Slow Cooker

Slow Cooker Chickpea Curry {Chana Saag}

Vegetarian

Halloumi Curry {30 Minute Meal}

Comfort Food

Easy Butternut Squash Curry {Ready in 30 Minutes}

Slow Cooker

Slow Cooker Vegetable Curry {SO Easy!}

FAQs

Can you recommend a slow cooker?

The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light. For induction hobs, I recommend the Lakeland Digital 6.5l Slow Cooker instead.

Can I really put everything together at the same time for a vegetarian curry?

Yes! Frying the spices a little beforehand will give that extra depth of flavour, as I’ve already mentioned, but if you’re going for convenience there will still be plenty of flavour in this all-in-one recipe.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Red Lentil Dahl {Slow Cooker Fakeaways}

This Red Lentil Slow Cooker Dahl is a perfect weekend fakeaway. It’s simple, healthy, is packed with flavour and is an ideal vegetarian curry.

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 264kcal

Author Sarah Rossi

Ingredients

1 Onion Peeled and chopped
3 Cloves Garlic Or 3 tbsp of frozen/jar
2 tbsp Ginger Fresh or frozen/jar
2 tsp Ground cumin
4 tbsp Curry paste
250 g Red lentils
400 ml Reduced fat coconut milk
400 g Tinned chopped tomatoes
300 g Butternut squash cubes Fresh or frozen
100 ml Vegetable stock See notes

To serve:

2 tsp Sunflower oil
225 g Paneer Cut into large chunks

Metric – Imperial

Instructions

Put everything into the slow cooker and cook on HIGH for 6 hours or LOW for 8-9 hours.

Optional to serve:

Heat the oil in a small frying pan and fry off the cubes of paneer until crispy all over. Serve on top of the dahl.

Notes

Stock notes The amount of stock you need for this recipe varies greatly depending on the ingredients and also how runny you like your dahl.

If it looks too thick or dry an hour or two before serving (or even when you go to serve) add an additional 100-200ml/0.5-1 cup of stock and stir well.

I find that sometimes a lot of liquid is released by the butternut squash and other times not so much. That’s why I start with 100ml of stock and then adjust accordingly.

Nutritional information The info above is without the optional paneer.

Nutrition

The post Red Lentil Dahl {Slow Cooker Fakeaways} appeared first on Taming Twins.

Really Easy Steak Pie {with Puff Pastry & Rich Gravy}

Sarah Rossi — Mon, 11 Oct 2021 09:30:32 +0000

This Easy Steak Pie with puff pastry recipe has everything you need in a comfort food meat pie. Tasty home cooked beef and rich gravy. Simply delicious.

Is there anything more comforting, impressive and hearty than a homemade Steak Pie?

This recipe is filled with meltingly soft and tender beef, rich tasty gravy and topped with crunchy puff pastry.

Even better, it’s super easy to make (easy, not quick, but hardly any ‘hands on’ cooking time, so let’s forgive it OK?)

Serve this for a midweek treat or a Sunday lunch. Leftovers are so good too, or eat one, freeze one, as a handy batch cook hack!

Why you’ll love this Beef Steak Pie

Great for batch cooking (eat one and freeze one)

Really easy to make but looks so impressive

The ultimate comfort food meal

How we came up with this recipe

Having a showstopper of a pie up our sleeves for the time of year when comfort food is calling is a MUST for all us home cooks.

But sometimes baking a pie can seem a bit much in our busy lives.

This is exactly why I wanted to make a very SIMPLIFIED pie that ticked all of the boxes for flavour and satisfaction, but also happened to be ridiculously easy to make.

After much testing and testing again, I think we’ve cracked it! All you have to do is fry off your beef, add veggies and flour, then stock to make a sauce.

Simmer it gently for about two hours, then top with pastry and the BEST steak pie is ready for the oven. As easy as pie! (So easy, we can even enjoy this midweek too.)

You can also make the filling in the slow cooker instead if you’d rather. The tips are below for how to do this.

What to serve with Steak Pie

Mashed potatoes or Colcannon
Green vegetables
Boulangere Potatoes
Boiled potatoes
Chips (oh HELLO!)
Parmentier Potatoes
Peas
Extra gravy!

Favourite pies with puff pastry…

Comfort Food

Cheesy Vegetarian Pie {with Puff Pastry}

Chicken

Chicken & Ham Pie {Easiest Ever One Pan!}

Comfort Food

Easy Chicken Pie {with Bacon & Puff Pastry}

Family Dinner Ideas

Best Chicken and Leek Pie {Easy Recipe}

Steak Pie Ingredients Notes

Sunflower oil – Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect
Stewing beef – Any type of beef for slow cooking is suitable for this recipe. This is often sold as stewing steak, braising steak or also chuck steak would work well here
Onion – I often use pre-chopped onions but I don’t here. The onions are better in quite big chunks so that they keep their shape while they cook as they will be bubbling away for so long
Carrots – Again, keep these in quite big chunks as they will be cooking for a long time with the beef
Beef stock – Stock made with a cube is absolutely fine
Puff pastry – As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through
Egg – I use medium free-range

How to make Steak Pie

1. Brown the beef in a pan with hot oil for about 5-10 minutes. Add the vegetables until they’re starting to soften.

2. Add the flour and cook for another 5 minutes or so.

3. Add the purée, stock, Worcester sauce and salt and pepper. Put the lid on and cook on a very low heat for about 2 hours, or until the beef is very soft.

4. Spoon the pie filling into a dish and leave to cool if you can. Smooth the pastry over the top, brush with beaten egg and bake for about 30 minutes on 220C/425F.

Substitutions

Shortcrust pastry – I’ve used a puff pastry top here but you can use shortcrust pastry. It will have more crunch than a puff pastry meat pie.

If you use shortcrust pastry you can also line the bottom of the dish before adding your filling. (Some people consider this the only way to make a true pie!)

Leftovers

Can Steak Pie be reheated? Yes. You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or oven before serving.

In the freezer This recipe freezes well and is a great batch cook recipe. Make the pie and let it cool before freezing (unbaked). On the day you want it, let it thaw fully and then bake in the oven until the middle is hot through and the top is golden as normal.

Top Tips

Type of beef

Any type of beef for slow cooking is suitable for this recipe. This is often sold as stewing steak, braising steak or also chuck steak would work well here.

If you want to make a puff pastry base for your pie

As you warm up your oven, put a baking tray in to heat up. Then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Steak Pie and stop a soggy bottom.

Cooking the filling in the slow cooker

You can prepare your filling this way if you prefer. Simply brown your mince and cook for about 3-4 hours on HIGH. Reduce the liquid to 400ml instead.

FAQs

Can I make this a gluten-free Steak Pie?

Sure, all you have to do is use gluten-free pastry instead of regular puff pastry. Or you can make your own crust with gluten-free flour.

Can Steak Pie be frozen?

Yes! Ideally it’s best to freeze the pie BEFORE it’s been cooked. Then it’ll be lovely and fresh when you come to cook it.

Is Steak Pie British?

Yes. It originates in the United Kingdom and it’s thought to date back centuries, with different variations such as Steak and Ale and Steak and Kidney all making an appearance. I think it began by anything being thrown in a pie they could get their hands on!

WHAT DISH DO I USE?

I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Steak Pie {Easiest EVER Recipe!}

This Steak Pie recipe has everything you need in a comfort food pie. Tasty home cooked meat, delicious gravy and light fluffy pastry topping.

Course Main Course

Cuisine Family Food

Prep Time 15

Cook Time 3

Total Time 1

Servings People

Calories 552kcal

Author Sarah Rossi

Ingredients

For the Pie Filling:

1 tbsp Sunflower oil See notes
700 g Stewing beef See notes
2 Onions Peeled and chopped into big chunks. See notes
4 Carrots Peeled and chopped. See notes
50 g Plain flour
2 tbsp Tomato purée
Sea salt and freshly ground black pepper
600 ml Beef stock made from a cube is fine
2 tbsp Worcestershire sauce

For the Topping:

320 g Puff pastry sheet See notes
1 Egg Beaten

Metric – Imperial

Instructions

Heat your oil in a large frying pan or saucepan and add the beef. Cook for about 5-10 minutes until just starting to turn brown.
Add in the vegetables and cook for a further 5 minutes until they start to soften.
Add the flour and stir through everything, cook for 5 minutes.
Add the tomato purée, salt and pepper, Worcestershire sauce and stock. Pop the lid on and cook on a very low heat for about 2 hours or until the beef is very soft.
NB: Keep an eye on the beef as it cooks. Stir it well occasionally and if it looks like there is not enough liquid, don't be afraid to add a little more stock or water.
Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
Smooth the pastry over the top of the filling.
Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
When you are ready to bake the pie, preheat the oven to 220°C/425F fan and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.

Notes

Oil: Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect

Beef: You need to use a beef suitable for slow cooking, this is often sold as stewing steak or braising steak. In the US, stewing steak is most commonly known as chuck steak or braising steak

Flour: If you’re in the USA, use all-purpose flour as the equivalent to plain flour

Onions: I often use pre-chopped onions but I don’t here. The onions are better in quite big chunks so that they keep their shape while they cook as they will be bubbling away for so long

Carrots: Again, keep these in quite big chunks as they will be cooking for a long time with the beef

Beef stock: Stock made with a cube is absolutely fine

Puff pastry: As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through

Type of Dish: I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.

How to freeze: Make the pie and let it cool before freezing (unbaked). On the day you want it, let it thaw fully and then bake in the oven until the middle is hot through and the top is golden as normal. You can also freeze the cooked filling on its own and make up the pie on the day you want it

Nutrition

The post Really Easy Steak Pie {with Puff Pastry & Rich Gravy} appeared first on Taming Twins.