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