Steak & Stout Pie

180 mins
Serves 4
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Directions

  1. 1Season the beef pieces with salt and pepper.
  2. 2Heat olive oil in a large ovenproof casserole dish and brown the seasoned beef in batches, then set aside.
  3. 3Chop the celery.
  4. 4Chop the onions.
  5. 5Reduce heat, add onions, celery, and garlic to the pan and cook until softened for about 8-10 minutes.
  6. 6Return the beef to the pan.
  7. 7Add the stout.
  8. 8Chop the carrots.
  9. 9Add thyme, bay leaves, beef stock, and carrots to the pan.
  10. 10Bring to a boil, then cook in the oven until the beef is tender, approximately 2–2½ hours at 150C. Adjust seasoning and cool.
  11. 11Roll out the shortcrust pastry.
  12. 12Line the pie dish with shortcrust pastry.
  13. 13Blind bake with baking beans for 15 minutes at 200C, then remove and bake a few more minutes.
  14. 14Carefully tidy up the edges with a sharp knife.
  15. 15Peel and chop the potatoes into medium chunks.
  16. 16Boil potatoes in salted water until fork-tender.
  17. 17Whisk an egg in a bowl.
  18. 18Roll out another piece of shortcrust pastry and cut out decorative shapes for the pie lid.
  19. 19Transfer the cooled beef filling to the pastry-lined dish.
  20. 20Preheat the oven to 200C.
  21. 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.
  22. 22Bake the pie for 30–35 minutes until golden and crisp.
  23. 23Melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring.
  24. 24Add red wine, whisk well (this will thicken a lot).
  25. 25Whisk in beef stock and season to taste.
  26. 26Mash the boiled potatoes or put them through a potato ricer.
  27. 27Melt butter in a pan with milk and add to the mash, then season to taste.
  28. 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.