Steak Katsu Pie

As part of our series the Hunger Stage, which covers everything festival food, we asked pop princess Caity Baser to invent her ultimate festival fusion dish. You can find the full interview here!

Done in 2 hours

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the pie

500gbraising steak, diced

1onion, diced

1large carrot, peeled and diced

1large potato, peeled and diced

500mlbeef stock

1 tbspflour

1 tbspcurry powder

1 tspturmeric

1/2 tspred chilli powder

1.5 tbspsoy sauce

1 tbspbrown sugar

salt and pepper, to taste

shortcrust pastry

1egg, beaten

panko breadcrumbs

toasted sesame seeds

for the gravy

25gunsalted butter

1 tbspflour

1 tspcurry powder

1/2 tspgaram masala

400mlbeef stock

to serve

mashed potatoes

spring onions

Caity said she loves a steak pie covered with gravy, but she also loves a Katsu curry. So, here it is, the steak katsu pie with curried gravy. Best enjoyed with a hefty portion of mashed potatoes.

Method

Preheat the oven to 150 C. Toss the diced beef in flour, salt, and pepper. Add a splash of oil to a dutch oven, and brown all of the meat in batches.

Once the beef is all browned, remove from the pot and add the onion, carrot, and potato. Add the beef back in, along with the spices, then deglaze with a small amount of stock. Scrape everything up from the bottom.

Add the rest of the stock, season with soy, sugar, pepper, and any additional salt to your preference. Cover partially with a lid, then pop into the oven. Check every 30 minutes to make sure nothing's stuck to the bottom, but the beef should be tender and sauce thickened after around 2.5 hours.

Once the meat is tender, shred it. Turn up the oven to 200 C. Line your pastry case with shortcrust, having some over the edges, then add the filling.

Finish with the top piece of pastry, brush with egg, then cut a small hole in the top so steam can escape. Sprinkle with sesame and panko. Pop into the oven for around 40 minutes, or until the pastry is golden brown.

Meanwhile, make the gravy. Melt the butter in a saucepan, then add the spices. Once the spiced butter is foaming, add the flour. Whisk and cook over medium heat for 2 minutes, then slowly pour in the stock. Allow to cook for a further 5 minutes, or until thickened to your preference. Finish with salt and pepper

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.