Gok Wan's five spice steak pie with coriander mash
If you’re craving some comfort food, Gok’s bringing some Asian flavour to a traditional British dish. He’s making his five spice beef pie, served with a delicious coriander mash.
Five spice beef pie with coriander mash and buttered spinach
Serves: 4
Ingredients
For the pie
1 red onion, peeled and finely diced
15 button mushrooms, halved or quartered (around 2cm)
2 sticks of celery, diced
2 carrots, finely diced
4 tbsp rice bran oil
1kg stewing steak cut into 2cm cubes
4 heaped tbsp plain flour
2 cloves of garlic, finely chopped
6cm strip of orange zest - or more if you prefer.
25ml light soy
2 star anise
1 cinnamon stick
1 tsp chinese five spice
25ml oyster sauce
100ml shaoxing rice wine
5 tomatoes, roughly chopped
1/5 tsp sugar
750ml beef stock - make sure you have a really rich stock.
Salt and white pepper
500g puff pastry
For the mash
1kg potatoes, boiled and mashed mashed
2 tbsp creme fresh
25g butter
Bunch of coriander finely chopped
Salt and white pepper
For the spinach
500g fresh spinach
olive oil for frying
10g butter
Salt and white pepper
Method
1. In a large pan, fry the onions, celery, mushrooms and carrots in 2 tbsp bran oil with a good pinch of salt. Cook for 10mins. Put to one side.
2. Lightly dust beef in seasoned plain flour (shaking off excess). In the same pan add more oil, fry beef in batches until sealed. Put to one side.
3. Return the vegetables to the same pan (with a little more oil if needed) add garlic, orange zest, soy, star anise, cinnamon, five spice, pepper, oyster sauce, rice wine, tomatoes and sugar - scape the bottom of the pan to get all the seasoning released. Cook for 2 minutes.
4. Add the beef and the stock. Bring to the boil and then reduce heat to medium / low, cover and simmer for 2 hours.
5. Once the pie filling is thick and fully cooked, season with salt to taste. If you need to thicken the sauce further, mix some cornflour and water together and add. Allow to cool.
6. Fill as many dishes as the mixture will allow, filling flush to the rim of the dish. Bag up any leftover filling and freeze.
7. Preheat the oven to 200C, 180C fan
8. Roll out the puff pastry and cover the dishes. Bake for about 20 – 35 minutes, or until pastry is risen and golden brown.
9. In the meantime, you can make the potatoes and spinach. To finish the mashed potatoes, add in the other ingredients into the pan with the potatoes and mix well.
10. For the spinach, add the olive oil and butter into a frying pan on a low-medium heat. When the butter is melted, add the spinach and seasoning and cook for a couple of minutes until wilted.
11. Serve the pie with the coriander mash and spinach