Method
- Bake pastry according to the instructions on pack. Leave to cool.
- Blend the cooled pastry until fine.
- Add boiling water and stock to a pan and mix in the blended pastry until combined and forming a workable texture, pour out onto a cling filmed tray. Leave to set.
- Cook the steak and onion with stock and seasoning until tender.
- Allow the steak and onion mixture too cool and then blend. Thicken the mix with Bisto Gravy Granules and vegetarian gel (if required) so that the mixture is a firm texture but can also be pressed through a fork with no lumps.
- Line a tin and roast the carrots, parsnips and celeriac in olive oil and drizzle with honey. Cook until soft and slightly browned.
- Boil broccoli, drain, then thicken with vegetarian gel and blend to get a slightly thick texture.
- Blend the carrot and parsnips until smooth and add the vegetarian gel thickener.
- Mix the Smash with hot water and a knob of butter until a smooth texture is reached.
- Blend the celeriac and mix with Smash, ensuring there are no lumps.
- Make a thick, rich gravy using the Bisto Gravy Granules and add boiling water, mix until the gravy is completely smooth.
- Line a pudding tin with cling film and mould the blended pastry around the inside of the tin. Leave some spare to create a lid for the pie. In the open pastry add the steak mixture and then place the lid over the mixture.
- Cover the whole pie with cling film. Steam the pie for approximately 30 minutes or until the correct temperature is reached (82°C).
- Pipe the vegetables and Smash onto the plate. Put the pie in the middle of the plate, then pour over the Bisto gravy and it is ready to serve.