[[ recipeID=recipe-8kh07lraq, title=Beef Pie ]]
This pie is the perfect winter warmer comfort dish.
Best made in two stages over 2/3 days, make the filling in advance and leave it to improve in the fridge until you’re ready to fill and bake your pie.
- Prep Time: 40 mins
- Cook Time: 3 hours 0 mins
- Total Time: 3 hours 40 mins
- 1 kg chuck or braising steak in chunks
- A handful of dried porcini mushrooms
- 2 large onions, peeled and roughly chopped
- 4 large carrots, peeled and roughly chopped
- 300 ml dark ale/ stout
- 2 tsp golden caster sugar
- 4 tbsp plain flour
- 400 ml hot beef stock
- 2 tbsp tomato purée
- 1 tsp Worcestershire sauce
- A bouquet garni of bay leaf, parsley and thyme
- 200 g smoked bacon lardons
- 200 g chestnut mushrooms
- 500 g shortcrust pastry
- 1 egg beaten
- Cover the porcini mushrooms in boiling water and leave to soak
- Preheat oven to 160c / 140c fan
- In a casserole dish, heat a good lug of olive/vegetable oil over a medium heat and, in batches, brown off the steak really well and set aside.
- Add the chopped onion and carrots to the dish and cook on a low/medium heat for around 5 minutes until coloured.
- Squeeze the water from the porcini mushrooms (setting the water aside) and roughly chop before adding to the pan. Sizzle for another minute before sprinkling over the sugar and flour, stirring until the flour turns brown.
- Add the steak and it’s juices back into the pan and stir it all together.
- Pour over the ale, beef stock and the soaking water from the mushrooms (discarding the last gritty drops).
- Season and stir in the Worcestershire sauce, tomato purée and mustard before tucking in the bouquet garni.
- Bring everything to a simmer before popping a lid on and putting it in the oven. Cook for around 2 hours, until the steak is tender
- Whilst the stew is cooking pan fry the lardons until crisp and the mushrooms until golden, stir them through once the stew is cooked.
- Leave everything to cool completely, better still make the stew a day or two before you want to make the pie and leave it in the fridge so that it’s fridge cold when you come to fill your pie.
- When you’re ready to make the pie heat the oven to 220c/200c fan, heavily grease a 24-28cm pie dish and dust with flour.
- Roll out approximately a 3rd of your pastry until it’s around the thickness of a £1 coin and line your pie dish with an overhang, gently pressing into the edges. Prick the base a few times with a fork.
- Add your stew mix to the pastry, you want it piled slightly higher than the rim of the dish.
- Roll out the remaining pastry into a round big enough to cover the pie.
- Brush the edges of the pastry in the pie dish with the beaten egg before laying the lid over. Trim off any excess pastry and crimp the edges with the prongs of a fork.
- Use any leftover pastry to cut out and create decorations for the top of the pie and place the on top.Brush the whole pie with the beaten egg and make a few slits at the centre of the pie to allow the steam to escape.
- Bake for 40 minutes until golden, allowing to rest for 10 minutes before you serve.
- I recommend you serve with mash, chips or boiled new potatoes and greens.