Posh Pie and Mash

A fillet steak pie, with a puffed pastry disk, parsley mash and a red wine jus.

Ingredients

For the mashed potato

• Potatoes – 500g/1lb 2oz
• Fresh parsley (chopped) – 50g/1¾oz
• Full-fat milk – 150ml/5fl oz
• Unsalted butter (cut into pieces) – 50g/1¾oz
• Salt and freshly ground black pepper – to taste

For the fillet steak

• Fillet steaks – 2 (200g/7oz each)
• Olive oil – 2 tbsp
• Pinch salt – to taste
• Butter (cut into pieces) – 40g/1½oz
• Garlic cloves (crushed) – 4
• Rosemary sprigs – 2–3
• Thyme sprigs – 2–3

For the red wine jus

• Olive oil – 1 tbsp
• Shallot (finely chopped) – 1
• Garlic cloves (finely chopped) – 2
• Chillies – 2
• Rosemary sprigs – 2
• Thyme sprigs – 2
• Balsamic vinegar – 60ml/2fl oz
• Red wine – 60ml/2fl oz
• Port – 60ml/2fl oz
• Beef stock – 500ml/18fl oz
• Dark chocolate (cut into pieces) – 15g/½oz
• Unsalted butter (cut into pieces) – 50g/1¾oz
• Pinch caster sugar – to taste

To finish

• Shop-bought puff pastry – as needed
• Free-range egg (beaten) – 1

Method

1. Preheat the oven to 220°C/200°C Fan/Gas 7.
2. Prepare the mashed potato: Bake the potatoes on a baking tray for 60 minutes. Leave to cool. Scoop out the insides and push through a sieve or ricer into a bowl.
3. Make the mash: In a saucepan, heat the milk and parsley until it boils, then remove from the heat. Add the potato and butter, mixing until smooth. Season with salt and pepper, then set aside to keep warm.
4. Cook the fillet steaks: Heat an ovenproof frying pan over high heat. Brush the steaks with olive oil, season with salt, and fry for 1 minute on each side until brown. Add butter, garlic, rosemary, and thyme. Baste the steaks in the butter mixture.
5. Finish cooking the steaks: Transfer to the oven and cook until the internal temperature reaches 45°C (5–8 minutes). Leave to rest for 5 minutes before slicing.
6. Make the red wine jus: Heat olive oil in a frying pan. Fry shallots and garlic until softened. Add chillies, rosemary, thyme, and balsamic vinegar. Simmer until reduced, then add wine, port, and stock. Reduce until nearly all the liquid evaporates. Pass through a sieve into a saucepan and simmer until thickened.
7. Finish the jus: Add chocolate and butter, stirring until dissolved. Taste and add sugar if necessary. Keep warm.
8. Prepare the puff pastry: Unroll the pastry and cut into two 10cm/4in discs. Brush with beaten egg and bake in the oven for 10–12 minutes until puffed and golden brown.
9. Serve: Place some mash on the center of each plate. Brush the steak slices with some jus, place on top of the mash, and top with the pastry discs. Drizzle the remaining jus around the mash and serve.

Suggested Wine Pairing

Majestic: 2018 Bordeaux Supérieur – A medium-bodied red wine with hints of blackberries and oak, perfect for complementing the richness of the fillet steak.

Tesco: 2019 Australian Shiraz – A full-bodied Shiraz with bold flavors of dark fruit and a touch of spice, ideal with the steak and red wine jus.

What can you serve with this?

• Grilled vegetables: Serve with grilled asparagus, peas, or green beans for a colorful side dish.
• Cauliflower cheese: A rich and creamy cauliflower cheese would make a lovely pairing for the steak and mash.
• Simple green salad: A light salad with a tangy vinaigrette can help balance the richness of the dish.

Nutri-score Health Check

The Nutri-score for this dish is C. While the fillet steak provides protein, and the mash offers fiber, the rich butter and pastry add calories. It’s a celebratory meal best enjoyed in moderation!

Recipe FAQ

• Can I use a different cut of beef? Yes, you can substitute the fillet steaks with ribeye or sirloin for a more affordable option, though fillet gives the most tender result.
• Can I prepare this ahead of time? The mash and jus can be prepared in advance and reheated. However, the pastry and steaks should be cooked fresh.
• Can I make this without alcohol? Yes, substitute the wine and port with additional beef stock or a non-alcoholic red wine for a similar depth of flavor.