Steak & Stout Pie

155 mins
Serves 4
instagram.com

Directions

  1. 1Brown the seasoned beef in batches in a large ovenproof casserole dish with vegetable oil, then set aside.
  2. 2Brown the seasoned beef in batches in a large ovenproof casserole dish with vegetable oil, then set aside.
  3. 3Brown the seasoned beef in batches in a large ovenproof casserole dish with vegetable oil, then set aside.
  4. 4Reduce heat, cook onions, celery, and garlic until softened for around 8-10 mins.
  5. 5Reduce heat, cook onions, celery, and garlic until softened for around 8-10 mins.
  6. 6Reduce heat, cook onions, celery, and garlic until softened for around 8-10 mins.
  7. 7Return beef to the pan, add thyme, bay leaves, and 300ml of beef stock.
  8. 8Return beef to the pan, add thyme, bay leaves, and 300ml of beef stock.
  9. 9Return beef to the pan, add thyme, bay leaves, and 300ml of beef stock.
  10. 10Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C.
  11. 11Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C.
  12. 12Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C.
  13. 13Adjust seasoning and cool.
  14. 14Adjust seasoning and cool.
  15. 15Adjust seasoning and cool.
  16. 16Line 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.
  17. 17Line 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.
  18. 18Line 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.
  19. 19Peel and chop the potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer.
  20. 20Peel and chop the potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer.
  21. 21Peel and chop the potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer.
  22. 22Melt butter in a pan with milk and add to the mash. Then season to taste.
  23. 23Melt butter in a pan with milk and add to the mash. Then season to taste.
  24. 24Melt butter in a pan with milk and add to the mash. Then season to taste.
  25. 25Transfer filling to pastry-lined dish.
  26. 26Transfer filling to pastry-lined dish.
  27. 27Transfer filling to pastry-lined dish.
  28. 28Preheat 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.
  29. 29Preheat 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.
  30. 30Preheat 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.
  31. 31With any leftover pastry finish your pie with something decorative. Brush the top with remaining egg wash.
  32. 32With any leftover pastry finish your pie with something decorative. Brush the top with remaining egg wash.
  33. 33With any leftover pastry finish your pie with something decorative. Brush the top with remaining egg wash.
  34. 34Bake the pie for 35 mins until golden.
  35. 35Bake the pie for 35 mins until golden.
  36. 36Bake the pie for 35 mins until golden.
  37. 37For the gravy, melt 50g of butter in a pan and add 50g of flour, cook for 2 minutes, stirring constantly.
  38. 38For the gravy, melt 50g of butter in a pan and add 50g of flour, cook for 2 minutes, stirring constantly.
  39. 39For the gravy, melt 50g of butter in a pan and add 50g of flour, cook for 2 minutes, stirring constantly.
  40. 40Add red wine (this will thicken a lot) then whisk in 350ml of beef stock.
  41. 41Add red wine (this will thicken a lot) then whisk in 350ml of beef stock.
  42. 42Add red wine (this will thicken a lot) then whisk in 350ml of beef stock.
  43. 43Season to taste.
  44. 44Season to taste.
  45. 45Season to taste.
  46. 46Serve the pie on top of the mash and pour over your gravy.
  47. 47Serve the pie on top of the mash and pour over your gravy.
  48. 48Serve the pie on top of the mash and pour over your gravy.

Ingredients

  • 800 g shortcrust pastry
  • 800 g shortcrust pastry
  • 800 g shortcrust pastry
  • 0 plain flour
  • 0 plain flour
  • 0 plain flour
  • 1 free-range egg
  • 1 free-range egg
  • 1 free-range egg
  • 3 tbsp vegetable oil
  • 3 tbsp vegetable oil
  • 3 tbsp vegetable oil
  • 900 g lean stewing steak pieces
  • 900 g lean stewing steak pieces
  • 900 g lean stewing steak pieces
  • 2 onions
  • 2 onions
  • 2 onions
  • 2 celery sticks
  • 2 celery sticks
  • 2 celery sticks
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 1 fresh thyme sprig
  • 1 fresh thyme sprig
  • 1 fresh thyme sprig
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 300 ml beef stock
  • 300 ml beef stock
  • 300 ml beef stock
  • 400 ml stout
  • 400 ml stout
  • 400 ml stout
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 1.2 kg Maris Piper Potatoes
  • 1.2 kg Maris Piper Potatoes
  • 1.2 kg Maris Piper Potatoes
  • 100 g unsalted butter
  • 100 g unsalted butter
  • 100 g unsalted butter
  • 100 ml milk
  • 100 ml milk
  • 100 ml milk
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 50 g flour
  • 50 g flour
  • 50 g flour
  • 150 ml red wine
  • 150 ml red wine
  • 150 ml red wine
  • 350 ml beef stock
  • 350 ml beef stock
  • 350 ml beef stock

Equipment

ovenovenproof casserole dishkniferolling pinbaking beanspotato ricerwhisk
Steak & Stout Pie | Clip Recipe