I recently discovered the Charlie Bigham’s range in my local Tesco, a whole aisle filled with luxurious looking ready meals. I first picked out a mac and cheese meal, and I was taken away by how good it tasted, the cheese was gooey and stringy, with croutons and bacon. It was actually amazing and I regularly buy this for a pig out.
Charlie Bigham’s range is very different to other ready meals. It’s made with fresh ingredients and made with care. This time, I decided to try out his Steak & Ale Pies and see just how good these would taste.
You can pair up these bad boy’s with anything you fancy, if you’re feeling exceptionally lazy, grab some ready made mashed potato and just let the meals cook themselves. But below I will be posting my recipe for wild garlic mash, garlic butter kale, peas and spinach with a red wine, mustard gravy. Which worked together with the pies, like an absolute dream.
Yep, we’re not messing around here.
Cooking time: 45 mins
-2 Charlie Bigham’s Steak and Ale Pies
Wild Garlic Mash:
-White potatoes (approx 4 large potatoes)
-Wild Garlic (I find my wild garlic just down the road, it’s in season so check out this link on how to find it: http://www.deliciousmagazine.co.uk/how-to-find-wild-garlic/)
-Salt / Pepper to taste
Garlic Butter Kale, Petit Pois & Spinach
-Approx 1 cup of kale, 1 cup of spinach, 1 cup of petit pois
-2 crushed garlic
-Salt / Pepper to taste
Red wine and mustard beef gravy
-Beef gravy of your choice
-1 tbsp of plain flour
-1 tbsp of dijon mustard
-Splash of red wine
Follow the Charlie Bigham’s box which will indicate to brush the pies with milk or egg yolk so it get’s that gorgeous golden coating on the pies. Wack them in the pre-heated oven.
Wild garlic mash: Peel and chop potatoes into small-ish chunks into cold, salted water. Put the pan onto high heat until the water boils. Then, turn down the heat so the potatoes don’t boil over. Leave the potatoes boiling for 12-15 minutes.
If you’re making the Butter Garlic Kale, Petit Pois and Spinach, begin by boiling the kale for 6 minutes or so. Put the spinach and petit pois into a pan, on medium heat and place garlic and a tablespoon of butter into the dish. Drain the kale and place into the dish. Mix well in the pan and season to taste.
The potatoes should now be cooked, take one out and check they are nice and soft. Drain the potatoes, and put a tablespoon or two of butter into the dish and season well. Then pour in half a cup of milk and mash the potatoes. Keep adding milk until you get the creamy-ness and texture you would like. Slice up wild garlic and mix into the mash. I used about 3-4 leaves.
For the red wine and mustard beef jus, make beef gravy as normal. Then, add a splash of red wine (add as much as you’d like to it). Then, add a tbsp of mustard and mix well. If your sauce is already thick enough, don’t add the plain flour. However, if it’s a little too liquid, scatter a tablespoon or so of flour and whisk well.
Take the pies out of the oven and assemble.
REVIEW of the Charlie Bigham’s Steak & Ale pies
I honestly have nothing to fault on these little beauties. They rise so well in the oven and as soon as you cut through the pie, the insides will shine through. The steak is so tender and tastes fresh, the sauce is delicious, thick and coating all the veg inside. It tastes 100% better than the majority of pub pies.
They are super easy, you simply have to put them in the oven and you end up with a luxurious meal. You can even impress guests with a full on meal (and pretend you’ve made it yourself!)
I’d definitely recommend trying these out. They taste amazing.
Have you tried any of the Charlie Bigham’s range? If so, which one is your fave?