Sit down and enjoy a feast, as European Champion, Lucy Hope, provides a recipe for a classic homemade steak pie.
Ahead of a debut Olympic Games at Tokyo 2020, University of Edinburgh athlete Lucy Hope scaled the top of the podium four times in May at the LEN European Championships, as she played her part in a quartet of Women's and Mixed Freestyle Relay wins.
Now less than a week out from flying to Abu Dhabi for the FINA World Short Course to close off a memorable year, Hope has shared the details to one of her favourite winter recipes. Over to you, Lucy...
One of my weekend meals for the winter is a home cooked steak pie, it's a real favourite for when the weather gets that little bit colder.
Ingredients
- 3 tbsp sunflower oil
- 25g plain flour
- salt and pepper
- 600g braising steak
- 1 onion
- 225g button mushrooms
- 2 beef stock cubes
- 600ml boiling water
- 1 tbsp Worcestershire sauce
- 1 sheet ready-rolled puff pastry
Method
- Firstly you're going to need to cut your braising steak into small pieces ready for cooking, whilst you can finely slice the onion and half the button mushroom for later in the recipe too.
- Heat up the oil in a large frying pan, and the sift the flour into a bowl and season with salt and pepper. Lightly coat the beef pieces by tossing them through the flour and add to the frying pan, keeping the remaining seasoned flour to one side.
- Fry the meat until browned off and then add in the onion and mushrooms. Sprinkle the remaining flour into the pan and cook for 2-3 minutes before adding the Worcestershire sauce.
- Dissolve the stock cubes in the boiling water and pour into the pan so that the meat is covered. Let this simmer for about half an hour or until the sauce is the thickness desired.
- Preheat the oven to 160 degrees, and once your filling is ready transfer it into a pie dish.
- Cover the dish with the puff pasty sheet, trimming any excess, and pierce a few times with a fork. Place in the oven for 40 minutes, and then turn up the temperature to 200 degrees and cook for a further 20 minutes or until golden on top.
- Serve up and enjoy with potatoes and a mixture of green veg and carrots fresh from the oven!
Check out our athletes' diverse range of recipe options across on the Fuel My Friday page HERE