sf wrote:
>
> On Mon, 24 Dec 2007 09:52:15 -0500, "Dave Smith"
> > wrote:
>
> >steak and mushroom pie
>
> Ohhh, yum! Please post the recipe! I ate steak & ale pie in London
> and absolutely loved it. The crust was very unusual, so I'll probably
> never be able to reproduce that.

It's my wife's speciality, more of a style that a precise recipe. She
starts by cutting up some sirloin steak and seasoning it with some
Worcestershire sauce and a bit of savory and sets it aside. She sautés
some finely chopped celery, carrot and onion, garlic and button mushrooms.
When they are soft she removes them and browns the meat. When the meat is
nicely browned she removes it, deglaces the pan with wine, adds a bit of
tomato paste and beef broth, brings it to a boil, thickens it with a bit of
Veloutine, returns the meat and vegetables and simmers the works for a
while and then cools it and puts it into the refrigerator over night. It
can be done with a double or single crust, for which we use the Crisco
recipe. Put the cooled braised meat into the shell of a baking dish, cover
and then cook like a pie, cranking the oven up to 425 for 10 minutes and
reducing it to 375 for another 40 minutes or so until nicely browned.

This is one of our usual Christmas Eve meat pies. We have this or Tortiere
with salad and then fruit for dessert. We have to save room for the party
goodies later on.