Ah, the humble pie — as much a symbol of British culture as the Queen, or the national sport of queuing. In celebration of British Pie Week, we’re sharing our own Badger twist on the nation’s favourite dish. Tuck into our Fursty Ferret Steak Pie recipe.
2 bottles of Fursty Ferret
15g caster sugar
600g flank steak
600g diced goose skirt
45g plain flour
2 cloves of garlic
225g chestnut mushrooms
50g olive oil
2 beef OXO cubes
450g boiling water
Sprig of thyme
50g tomato puree
25g unsalted butter
60g Worcester sauce
2 sheets of ready-rolled puff pastry
2 tbsp milk
How To Make It
- Quarter the chestnut mushrooms, finely dice the shallots, finely dice the garlic and put to one side.
- Dice the meat and toss in seasoned flour until evenly coated. Shake off & reserve flour.
- Boil water and stir in OXO cubes until dissolved.
- Heat half the oil in the casserole dish, add half the beef and fry over a high heat until browned. Remove and repeat with rest of beef (this avoids boiling the beef as you seal it). Put sealed beef to one side.
- In the same pan, add half the butter & all mushrooms, fry for 2 mins & set aside.
- Add the rest of the oil to the pan with shallots & sugar, cook over a high heat until caramelised, add rest of butter, garlic & reserved flour, then add stock, ale, tomato puree, thyme & Worcester sauce.
- Bring to a boil, return beef to the pan, then reduce to a simmer for 1 ½ hrs until reduced & thickened.
- Once thickened, remove thyme sprig and pour into a suitable pie dish.
- Top pie with puff pastry and glaze with milk or egg wash.
- Bake in a pre-heated oven at 180°C for approximately 30 to 40 mins, until puff pastry has risen and is golden.