Posh pie and mash recipe
 A fillet steak pie, with a puffed pastry disk, parsley mash and a red wine jus. Could this be your Valentine's Day dish? 500g/1lb 2oz potatoes50g/1¾oz fresh parsley, chopped150ml/5fl oz full-fat milk50g/1¾oz unsalted butter, cut into piecessalt and freshly ground black pepper 500g/1lb 2oz potatoes 50g/1¾oz fresh parsley, chopped 150ml/5fl oz full-fat milk 50g/1¾oz unsalted butter, cut into pieces salt and freshly ground black pepper 2 fillet steaks (200g/7oz each)2 tbsp olive oilpinch salt40g/1½oz butter, cut into pieces4 garlic clove, crushed2–3 rosemary sprigs 2–3 thyme sprigs 2 fillet steaks (200g/7oz each) 2 tbsp olive oil pinch salt 40g/1½oz butter, cut into pieces 4 garlic clove, crushed 2–3 rosemary sprigs 2–3 thyme sprigs 1 tbsp olive oil1 shallot, finely chopped2 garlic cloves, finely chopped2 chillies2 sprigs rosemary 2 sprigs thyme 60ml/2fl oz balsamic vinegar60ml/2fl oz red wine60ml/2fl oz port500ml/18fl oz beef stock15g/½oz dark chocolate, cut into pieces50g/1¾oz unsalted butter, cut into piecespinch caster sugar 1 tbsp olive oil 1 shallot, finely chopped 2 garlic cloves, finely chopped 2 chillies 2 sprigs rosemary 2 sprigs thyme 60ml/2fl oz balsamic vinegar 60ml/2fl oz red wine 60ml/2fl oz port 500ml/18fl oz beef stock 15g/½oz dark chocolate, cut into pieces 50g/1¾oz unsalted butter, cut into pieces pinch caster sugar shop-bought puff pastry1 free-range egg, beaten shop-bought puff pastry 1 free-range egg, beaten Method Preheat the oven to 220C/200C Fan/Gas 7. To make the mashed potato, bake the potatoes on a baking tray in the oven for 60 minutes. Then leave to cool. Once cooled, scoop out the insides and push the potato flesh through a sieve or ricer into a bowl.Place the milk and parsley in a large saucepan over a medium heat, bring to the boil then remove from the heat. Add the potato and butter, mixing until smooth. Season the mash with salt and pepper and set aside. Keep warm. Meanwhile, to make the beef, heat an ovenproof frying pan over a high heat. Brush the steaks with the oil, season with salt and fry for 1 minute on each side, until brown. Add the butter, garlic, rosemary and thyme. Baste the beef in the butter mixture. Transfer to the oven and cook until the internal temperature of the steaks reaches 45C, this will take 5–8 minutes. Leave to rest for 5 minutes before slicing.To make the jus, heat the oil in a frying pan and fry the shallots and garlic until softened. Add the chillies, rosemary, thyme and balsamic vinegar. Simmer until nearly evaporated but do not let the vinegar boil. Add the wine and port and reduce until nearly all the liquid is evaporated. Add the stock and bring to the boil. Pass through a sieve into a saucepan and then simmer until thickened. Add the chocolate and butter and stir until dissolved. Taste and add any sugar if needed. Set aside and keep warm. Unroll the pastry and cut into two 10cm/4in discs. Brush with the egg and place on a lined baking sheet in the oven for 10–12 minutes or until puffed and golden brown.To serve, place some mash onto the centre of each plate. Brush the slices of meat with some of the jus before placing on top of the mash. Top with the pastry discs and serve with the jus drizzled around the mash. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the mashed potato, bake the potatoes on a baking tray in the oven for 60 minutes. Then leave to cool. To make the mashed potato, bake the potatoes on a baking tray in the oven for 60 minutes. Then leave to cool. Once cooled, scoop out the insides and push the potato flesh through a sieve or ricer into a bowl. Once cooled, scoop out the insides and push the potato flesh through a sieve or ricer into a bowl. Place the milk and parsley in a large saucepan over a medium heat, bring to the boil then remove from the heat. Add the potato and butter, mixing until smooth. Season the mash with salt and pepper and set aside. Keep warm. Place the milk and parsley in a large saucepan over a medium heat, bring to the boil then remove from the heat. Add the potato and butter, mixing until smooth. Season the mash with salt and pepper and set aside. Keep warm. Meanwhile, to make the beef, heat an ovenproof frying pan over a high heat. Brush the steaks with the oil, season with salt and fry for 1 minute on each side, until brown. Add the butter, garlic, rosemary and thyme. Baste the beef in the butter mixture. Meanwhile, to make the beef, heat an ovenproof frying pan over a high heat. Brush the steaks with the oil, season with salt and fry for 1 minute on each side, until brown. Add the butter, garlic, rosemary and thyme. Baste the beef in the butter mixture. Transfer to the oven and cook until the internal temperature of the steaks reaches 45C, this will take 5–8 minutes. Leave to rest for 5 minutes before slicing. Transfer to the oven and cook until the internal temperature of the steaks reaches 45C, this will take 5–8 minutes. Leave to rest for 5 minutes before slicing. To make the jus, heat the oil in a frying pan and fry the shallots and garlic until softened. Add the chillies, rosemary, thyme and balsamic vinegar. Simmer until nearly evaporated but do not let the vinegar boil. Add the wine and port and reduce until nearly all the liquid is evaporated. Add the stock and bring to the boil. To make the jus, heat the oil in a frying pan and fry the shallots and garlic until softened. Add the chillies, rosemary, thyme and balsamic vinegar. Simmer until nearly evaporated but do not let the vinegar boil. Add the wine and port and reduce until nearly all the liquid is evaporated. Add the stock and bring to the boil. Pass through a sieve into a saucepan and then simmer until thickened. Add the chocolate and butter and stir until dissolved. Taste and add any sugar if needed. Set aside and keep warm. Pass through a sieve into a saucepan and then simmer until thickened. Add the chocolate and butter and stir until dissolved. Taste and add any sugar if needed. Set aside and keep warm. Unroll the pastry and cut into two 10cm/4in discs. Brush with the egg and place on a lined baking sheet in the oven for 10–12 minutes or until puffed and golden brown. Unroll the pastry and cut into two 10cm/4in discs. Brush with the egg and place on a lined baking sheet in the oven for 10–12 minutes or until puffed and golden brown. To serve, place some mash onto the centre of each plate. Brush the slices of meat with some of the jus before placing on top of the mash. Top with the pastry discs and serve with the jus drizzled around the mash. To serve, place some mash onto the centre of each plate. Brush the slices of meat with some of the jus before placing on top of the mash. Top with the pastry discs and serve with the jus drizzled around the mash.