👀Nothing to see here Gregg’s bakery nothing to see 👀… except that my steak bake is bigger than yours!!
My boys love a cheeky steak bake so thought I’d treat to them this mahoosive beef and beer slice version! It literally filled the entire baking tray!
Made with simple ready made puff pastry and 3.5hr Slow cooked braising steak in Sharps Brewery Doombar amber ale (any ale could be used), carrots, butternut squash (melts into the sauce) onion, bay and thyme.
Totally delish and Sunday worthy with copious amounts of gravy (I like Bisto best beef gravy as an instant win) for and green spring veg!
4 tbsp plain flour
1.2kg braising steak or casserole beef
2 onions, peeled and finely chopped
1/2 large butternut squash, peeled and chopped into cubes
3 carrots, peeled and sliced
200ml beef stock
2 tbsp tomato purée
1 tbsp thyme leaves
2 bay leaves
2 ready rolled sheets of puff pastry
1 egg, beaten
Heat the oven to 150 fan.
In a bowl toss the beef in the flour and season.
In a hob and open proof casserole, sauté the onion, carrot and squash in a little spray for 5 minutes.
Add in the beef, ale, stock, purée and herbs and stir.
Pop a lid on and bring to the boil, then remove from the heat and place in oven for 3.5 hours till the beef is tender and sauce is thick.
Remove the pastry from the fridge and allow to come to room temp. Heat oven to 180 fan.
Remove pastry from packaging and roll one sheet out onto baking paper on a large baking tray. I had to trim the top a little to fit in the tray.
Spoon the beef onto the centre of pastry leaving a good border round the edges – see below
Brush beaten egg around the edges and carefully place the other pastry sheet on top. Press down the edges lightly and seal by pressing down with a fork.
Brush the entire slice with beaten egg and bake for 25 minutes or so until the pastry is golden.
Serve with crispy potatoes or potatoes of your choice, green veg and plenty of gravy!