How can I make a steak pie tastier?

[LovingCountryLife]

Hello.. made a steak pie last night as a tester for Christmas Eve dinner tonight. Added some Guiness. DH said it was quite nice but needed something extra to be amazing. What might that extra be?! Would red wine be better than Guiness? I added tomato purée to the steak as well as a beef stock cube crumbled straight in. I also added some onions. I’m a veggie so can’t taste the meat which doesn’t help 🤪 I made a beef stew a while back and that was bland too. Maybe I should stick to chicken 🤔

Why doesn't he cook the meat based meals and you do the veggie ones? Then you can both taste as you cook and adjust seasoning etc. I don't think I could put my heart into cooking something I couldn't eat/don't like!

For my beef recipes I tend to slow cook it.
Beef, rolled in flour and brown. Soften and add onions, stock, red wine or Guinness, cook for a few hours, add more alcohol and stock/water plus Worcester sauce and season and reduce down, unusually cook my meat for a good 8 hours in the slow cooker, usually over night, rest it then warm
Later at dinner time making sure it's reduced down and tasty

@ursuslemonade

Large pinch of caraway seeds.

Great thanks I have some of those will add!

And I second Stilton. Makes it thoroughly indulgent. That and a slab of butter in the sauce just before putting in the pie

maybe this is why I need to lose a few pounds 😆**

Beef and Guineas can be a little bitter.

I would do a bourgignon type mixture - brown onions, bacon lardons, beef, mushrooms, bunch of thyme, Two beef stock pots, season well, sprinkle with flour to thicken, bottle of red wine. Cook the day before you want to eat if poss.

@TooMinty

Why doesn't he cook the meat based meals and you do the veggie ones? Then you can both taste as you cook and adjust seasoning etc. I don't think I could put my heart into cooking something I couldn't eat/don't like!

Weirdly I enjoy cooking meat dishes despite being a veggie for some 30 odd years!

Getting the amount of stock cubes right is the key. Alter that before you do anything else, it's the simplest and most likely solution. One cube per serving, rather than one cube per pie.

Why isn't he making his own pie, anyway?

Anchovies.... you have to trust me on this, but they make beef taste more beefy.

@JimandPam

And I second Stilton. Makes it thoroughly indulgent. That and a slab of butter in the sauce just before putting in the pie

maybe this is why I need to lose a few pounds 😆**

A slab of butter is a great idea. Will do this!

@Unescorted

Anchovies.... you have to trust me on this, but they make beef taste more beefy.

Argh I don’t have any and am avoiding the shops.. like the plague 😬 will remember for next time though

Tomato ketchup is a must along with Worcestershire sause and salt.

Ha, well you are a nicer cook than me then, I refuse to make anything I don't eat 😂

@Eckhart

Getting the amount of stock cubes right is the key. Alter that before you do anything else, it's the simplest and most likely solution. One cube per serving, rather than one cube per pie.

Why isn't he making his own pie, anyway?

Thanks will do that, someone mentioned this upthread. I only used one. Will increase.

Why? I love cooking and he doesn’t 😊

@KatherineJaneway

Tomato ketchup is a must along with Worcestershire sause and salt.

Would not have thought to add ketchup but that’s going on too

@helloxhristmas

Beef and Guineas can be a little bitter.

I would do a bourgignon type mixture - brown onions, bacon lardons, beef, mushrooms, bunch of thyme, Two beef stock pots, season well, sprinkle with flour to thicken, bottle of red wine. Cook the day before you want to eat if poss.

Yes I thought the Guiness may be bitter.

Would red wine improve the flavour?

As previous posters have said, increase the stock cubes and add a decent glug of Worcester sauce.

I also add HP sauce.

HP sauce along with all the other suggestions and marmite.

@custardbear

For my beef recipes I tend to slow cook it. Beef, rolled in flour and brown. Soften and add onions, stock, red wine or Guinness, cook for a few hours, add more alcohol and stock/water plus Worcester sauce and season and reduce down, unusually cook my meat for a good 8 hours in the slow cooker, usually over night, rest it then warm Later at dinner time making sure it's reduced down and tasty

I usually love my slow cooker but last time my steak stew was v bland despite adding a ton of ingredients and Guiness. Obviously I’m doing something wrong

Port.

@Danniotley

HP sauce along with all the other suggestions and marmite.

I have both of these ! HP sauce sounds like it could work.

Can I add this and ketchup or one or the other?

You need to sear the beef off on a hot temperature and then caramelise the onions. Pour water into the pan and add a stick pot/cube or two. Use a wooden /silicone spatula to get the tasty goodness out of the base of the pan. Add a blast of tomato purée, some seasoning and a dash of fish sauce to really increase the Unami. Mushrooms also really add to the umami too.

Thanks for all your brilliant ideas. Really appreciate you taking the time to respond.

Merry Christmas 🎄 🥧

Yes to salt, or red wine, or Worcestershire sauce, or anchovies. Even the Stilton—and may I suggest Parmesan—but please not all suggestions at once!

A very good trick, when you’ve done all you can before cooking and it’s still not quite right—your husband can taste test if he likes—is to use umami paste.

It’s everywhere these days so next time you shop put it on the list. Keeps forever and bless in quickly and smoothly, while some of other ingredients might take longer. It’s brilliant for adding depth to the flavour of a dish.

@FraggleShingleBellRock

You need to sear the beef off on a hot temperature and then caramelise the onions. Pour water into the pan and add a stick pot/cube or two. Use a wooden /silicone spatula to get the tasty goodness out of the base of the pan. Add a blast of tomato purée, some seasoning and a dash of fish sauce to really increase the Unami. Mushrooms also really add to the umami too.

Fish sauce is genius! I have some. But it’s going to be a toss up over Worcester sauce and fish sauce I guess

@ShagMeRiggins

Yes to salt, or red wine, or Worcestershire sauce, or anchovies. Even the Stilton—and may I suggest Parmesan—but please not all suggestions at once!

A very good trick, when you’ve done all you can before cooking and it’s still not quite right—your husband can taste test if he likes—is to use umami paste.

It’s everywhere these days so next time you shop put it on the list. Keeps forever and bless in quickly and smoothly, while some of other ingredients might take longer. It’s brilliant for adding depth to the flavour of a dish.

Will add this to my shopping list for next time. Thank you