Directions
- 1Brown the seasoned beef in batches in a large ovenproof casserole dish with vegetable oil, then set aside.
- 2Reduce heat, cook onions, celery, and garlic until softened for around 8-10 mins.
- 3Return beef to the pan, add thyme, bay leaves, and 300ml of beef stock.
- 4Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C.
- 5Adjust seasoning and cool.
- 6Line the pie dish with shortcrust pastry, blind bake with baking beans for 15 mins at 200C, then remove and bake a few more minutes. Once cooled carefully tidy up the edges with a sharp knife.
- 7Peel and chop the potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer.
- 8Melt butter in a pan with milk and add to the mash. Then season to taste.
- 9Transfer filling to pastry-lined dish.
- 10Preheat the oven to 200C. Brush beaten egg around the pastry edge, place pastry lid on top, seal, trim, crimp edges with a fork, and create steam vents.
- 11With any leftover pastry finish your pie with something decorative. Brush the top with remaining egg wash.
- 12Bake the pie for 35 mins until golden.
- 13For the gravy, melt 50g of butter in a pan and add 50g of flour, cook for 2 minutes, stirring constantly.
- 14Add red wine (this will thicken a lot) then whisk in 350ml of beef stock.
- 15Season to taste.
- 16Serve the pie on top of the mash and pour over your gravy.
Ingredients
- 800 g shortcrust pastry
- 0 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 carrots
- 1.2 kg Maris Piper Potatoes
- 100 g unsalted butter
- 100 ml milk
- 0 salt
- 0 pepper
- 50 g butter
- 50 g flour
- 150 ml red wine
- 350 ml beef stock
Equipment
ovenovenproof casserole dishkniferolling pinbaking beanspotato ricerwhisk
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