Steak & Stout Pie

165 mins
Serves 4
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Directions

  1. 1Heat oil in an ovenproof casserole dish. Brown the seasoned beef in batches, then set aside.
  2. 2Heat oil in an ovenproof casserole dish. Brown the seasoned beef in batches, then set aside.
  3. 3Heat oil in an ovenproof casserole dish. Brown the seasoned beef in batches, then set aside.
  4. 4Reduce heat, cook onions, celery and garlic until softened around 8-10 mins.
  5. 5Reduce heat, cook onions, celery and garlic until softened around 8-10 mins.
  6. 6Reduce heat, cook onions, celery and garlic until softened around 8-10 mins.
  7. 7Return beef to the pan, add thyme, bay leaves and stock. Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C.
  8. 8Return beef to the pan, add thyme, bay leaves and stock. Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C.
  9. 9Return beef to the pan, add thyme, bay leaves and stock. Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C.
  10. 10Adjust seasoning and cool.
  11. 11Adjust seasoning and cool.
  12. 12Adjust seasoning and cool.
  13. 13Prepare pastry base: line the pie dish with shortcrust pastry, blind bake with baking beans for 15 mins at 200C, then remove and bake a few more minutes.
  14. 14Prepare pastry base: line the pie dish with shortcrust pastry, blind bake with baking beans for 15 mins at 200C, then remove and bake a few more minutes.
  15. 15Prepare pastry base: line the pie dish with shortcrust pastry, blind bake with baking beans for 15 mins at 200C, then remove and bake a few more minutes.
  16. 16Once cooled carefully tidy up the edges with a sharp knife.
  17. 17Once cooled carefully tidy up the edges with a sharp knife.
  18. 18Once cooled carefully tidy up the edges with a sharp knife.
  19. 19For the mash, peal and chop your potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer.
  20. 20For the mash, peal and chop your potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer.
  21. 21For the mash, peal and chop your 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 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 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 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 30–35 minutes until golden and crisp.
  35. 35Bake the pie for 30–35 minutes until golden and crisp.
  36. 36Bake the pie for 30–35 minutes until golden and crisp.
  37. 37For the gravy, melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring then add red wine (this will thicken a lot) then whisk in stock.
  38. 38For the gravy, melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring then add red wine (this will thicken a lot) then whisk in stock.
  39. 39For the gravy, melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring then add red wine (this will thicken a lot) then whisk in stock.
  40. 40Season to taste.
  41. 41Season to taste.
  42. 42Season to taste.
  43. 43Serve the pie on top of the mash and pour over your gravy.
  44. 44Serve the pie on top of the mash and pour over your gravy.
  45. 45Serve 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
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 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
  • 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 ricerwhiskfork