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Recipe: Elevated perfect post-match pie

Dumbbell icon High protein
120-180 minutes

Method

We’re often asked what the perfect meal is for post-training or match recovery, and so we’ve adopted here a steak pie that Jason produced first for the Leeds Rhinos rugby team and then for his local club in Ilkley, West Yorkshire.


The pie takes a while to put together, though you can prep in batches and then put them together for the final cook in the oven. You can also make this in bulk (this is for a 12-person serving) and either eat through the week or freeze. 

Please note, the portion sizes are purposefully high in calories to help replenish post exercise, if you require a smaller portion, simply split a regular one in half.
Star of the show here is the protein-rich beef which helps rebuild tired muscles, as well as the slow-release carbs from the wholemeal and flaxseed pastry.


The veggies included were chosen to maximise their antioxidant value to also aid with protecting the immune system and aiding with recovery. 

 

  1. Seal off the diced beef in a hot non-stick frying pan until it reaches a deep golden colour
  2. Dust with smoked paprika and turn to coat, then decant into large solid-bottom pan
  3. In the same non-stick pan, add the diced vegetables and a little butter and sweat down to caramelise
  4. Add to the same pan as the beef
  5. Deglaze the frying pan with a dash of bone marrow broth, stir to dissolve any residue on the pan, add to the large solid-bottom pan
  6. Add the remainder of the bone marrow broth/stock and the tomato fondue to the deep pan, still thoroughly and add the dried herbs, salt and pepper
  7. Cover with a lid, bring to a simmer and cook for 60-70 minutes until the beef is tender
  8. Meanwhile make the pastry 
  9. Add the dry ingredients to a bowl and rub in the fats until it resembles dried breadcrumbs
  10. Add the egg white and a little water to create a soft dough 
  11. Cover with cling film and allow to rest in the fridge 
  12. Once the meat is tender, lift out all the solids into a pie dish, retain the stock in a bowl 
  13. In the deep bottomed pan, melt the butter / beef fats (any skim from on top of the stock)
  14. Add the flour and cook out over medium heat until the mixture turns a nutty brown colour
  15. Add the hot stock a ladle at a time, beating with a whisk to create a smooth consistency
  16. Add the remainder of the stock and cook out to form a gravy
  17. Pour over the meat and veggies and allow to cool
  18. In the meantime, heat the oven to 180C/360F (fan) or 200C/390F (convection)
  19. Roll out the pastry to fit the pie dish, place over the filling and nip the edges to form a seal with the tray edge
  20. Make a few incisions with a knife to allow steam to escape
  21. Whisk the egg yolk with a little salt and brush over the pastry 
  22. Bake in the centre of the oven until the centre of the pie is steaming hot (60-90 mins)
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Ingredients

Serves 12 large 100mm (4 inch) square portions For the pie and filling 2.4kg/5.3 lbs diced chuck / braising / stewing steak 180g/6oz beef dripping / butter to fry off in and for roux 600g/21oz chestnut mushrooms cut into quarters 60g/2oz crushed garlic 300g/11oz leeks diced 300g/11oz onions diced 300g/11oz carrots diced 300g/11oz celeriac diced 6 bay leaves 2.4kg/80 fluid ounces BB bone marrow broth or other stock 180g/6oz plain flour 1tsp black pepper 35g/1oz sea salt 5tsp dried herbs (Provence mix) 250g/9oz BB tomato fondue or passata 5tsp smoked paprika For the pastry 240g/9oz beef suet 240g/9oz butter 480g/17oz self-raising flour 480g/17oz wholemeal flour 5tsp nigella seeds 50g/1.8oz flaxseed 1 egg separated
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Nutrition per portion

Serves 12

1284 Kcal
75g fat
96g carbs
66g protein

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