Steak & Stout Pie

150 mins
Serves 4
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Directions

  1. 1Season the beef with salt and pepper.
  2. 2Heat vegetable oil in a large ovenproof casserole dish and brown the seasoned beef in batches, then set aside.
  3. 3Reduce heat and cook chopped onions, celery sticks, and chopped garlic until softened, around 8-10 minutes.
  4. 4Return the beef to the pan, add a fresh thyme sprig, bay leaves, 300ml of beef stock, and 400ml of stout.
  5. 5Add chopped carrots, bring the mixture to a boil, then cook in the oven at 150C until the beef is tender, about 2–2½ hours. Adjust seasoning and cool.
  6. 6Line the pie dish with shortcrust pastry.
  7. 7Blind bake the pastry with baking beans for 15 minutes at 200C, then remove and bake a few more minutes.
  8. 8Once cooled, carefully tidy up the edges of the pastry with a sharp knife.
  9. 9Peel and chop Maris Piper potatoes into medium chunks.
  10. 10Boil potatoes in salted water until fork-tender.
  11. 11Mash the potatoes or put them through a potato ricer.
  12. 12Melt 100g of unsalted butter in a pan with 100ml of milk and add to the mash, then season to taste.
  13. 13Transfer the cooled beef and stout filling to the pastry-lined dish.
  14. 14Preheat the oven to 200C.
  15. 15Brush beaten egg around the pastry edge, place the remaining pastry on top, seal, trim, crimp edges with a fork, and create steam vents. With any leftover pastry, finish your pie with something decorative.
  16. 16Brush the top of the pie with the remaining egg wash.
  17. 17Bake the pie for 30–35 minutes until golden and crisp.
  18. 18For the gravy, melt 50g of butter in a pan and add 50g of flour, cook for 2 minutes remembering to keep stirring.
  19. 19Then add 150ml of red wine (this will thicken a lot) and whisk in 350ml of beef stock.
  20. 20Season the gravy to taste.
  21. 21Serve the pie on top of the mash and pour over your gravy.

Ingredients

  • 800 g shortcrust pastry
  • plain flour
  • 1 beaten free-range egg
  • 3 tbsp vegetable oil
  • 900 g Lean stewing steak pieces
  • 2 chopped onions
  • 2 chopped celery sticks
  • 4 chopped garlic cloves
  • 1 fresh thyme sprig
  • 2 bay leaves
  • 300 ml Beef stock
  • 400 ml stout
  • 2 chopped 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

ovenproof casserole dishpie dishbaking beanssharp knifepotato ricerpanwhiskovenbaking traypot

Tips

  • Blind bake the pastry with baking beans for a crisp base.
  • Tidy up the pastry edges with a sharp knife.
  • Use a potato ricer for fluffy mash.