Steak & Stout Pie
Directions
- 1Season the beef pieces with salt and pepper.
- 2Heat olive oil in a large ovenproof casserole dish and brown the seasoned beef in batches, then set aside.
- 3Chop the celery.
- 4Chop the onions.
- 5Reduce heat, add onions, celery, and garlic to the pan and cook until softened for about 8-10 minutes.
- 6Return the beef to the pan.
- 7Add the stout.
- 8Chop the carrots.
- 9Add thyme, bay leaves, beef stock, and carrots to the pan.
- 10Bring to a boil, then cook in the oven until the beef is tender, approximately 2–2½ hours at 150C. Adjust seasoning and cool.
- 11Roll out the shortcrust pastry.
- 12Line the pie dish with shortcrust pastry.
- 13Blind bake with baking beans for 15 minutes at 200C, then remove and bake a few more minutes.
- 14Carefully tidy up the edges with a sharp knife.
- 15Peel and chop the potatoes into medium chunks.
- 16Boil potatoes in salted water until fork-tender.
- 17Whisk an egg in a bowl.
- 18Roll out another piece of shortcrust pastry and cut out decorative shapes for the pie lid.
- 19Transfer the cooled beef filling to the pastry-lined dish.
- 20Preheat the oven to 200C.
- 21Brush beaten egg around the pastry edge, place the pastry lid on top, seal, trim, crimp edges with a fork, and create steam vents. Add decorative pastry pieces and brush the top with the remaining egg wash.
- 22Bake the pie for 30–35 minutes until golden and crisp.
- 23Melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring.
- 24Add red wine, whisk well (this will thicken a lot).
- 25Whisk in beef stock and season to taste.
- 26Mash the boiled potatoes or put them through a potato ricer.
- 27Melt butter in a pan with milk and add to the mash, then season to taste.
- 28Serve the pie on top of the mash and pour over your gravy.
Ingredients
- 800 g shortcrust pastry
- plain flour
- 1 free-range egg
- 3 tbsp vegetable oil
- 900 g Lean stewing steak pieces
- 2 onions
- 2 celery sticks
- 4 garlic cloves
- 1 fresh thyme sprig
- 2 bay leaves
- 300 ml Beef stock
- 400 ml stout
- 2 large carrots
- salt
- pepper
- 1.2 kg Maris Piper Potatoes
- 100 g Unsalted Butter
- 100 ml Milk
- 50 g Butter
- 50 g Flour
- 150 ml Red wine
- 350 ml Beef stock
Equipment
large ovenproof casserole dishknifefrying panrolling pinpie dishbaking beanspotato peelerpotovenpotato ricerwhisk
Tips
- Blind bake the pastry base with baking beans for 15 minutes at 200C, then remove and bake a few more minutes.
- Carefully tidy up the edges of the pastry with a sharp knife once cooled.
- With any leftover pastry, finish your pie with something decorative.
- Crimp the edges of the pie with a fork and create steam vents on top.
Related recipes
Brown Butter Shortbread
British · Dessert
Cafe Latte Fudge
British · Dessert
Traditional Scottish Tablet
British · Dessert
Classic Scottish shortbread with chocolate chips
British · Dessert
Microwave Sticky Toffee Pudding
British · Dessert
Copycat Walkers Shortbread
British · Dessert
FISH PIE
British · Dessert40m
Shepherd's Pie Soup
British · Dessert30m
Airfryer Kinder Cookies
British · Dessert
Sausage & Mash Pie
British · Dessert1h 5m
Custard Cream Cookie Cups
British · Dessert
Moroccan Shepherd's Pie Gnocchi
British · Dessert45m