Tuesday, 18 June 2013

Beef and Stout Pie

Apparently it's a really Northern thing, but we all love pies. I say 'we', but I'm from the Midlands but a Northerner at heart after my time in Sheffield. Southerners don't seem to get the fascinating of a nice pie, gravy and vegetables. Madness!

With it being Father's Day this weekend, cooking was obviously my duty, so rather than doing a Sunday Roast, I decided a nice pie and veg would be a nice change. I've never actually made a pie from scratch before, shame on me, so was eager to try and make a good job of it. It didn't turn out too badly...


[Recipe adapted from Jamie Oliver]


All you need is:

1 kg stewing beef, chopped into small cubes

3 carrots, chopped
3 onions, chopped
2 garlic cloves
1 1/2 can of Mackesons Stout (or Guinness if you prefer)
2 sticks celery, chopped
4 or 5 mushrooms, sliced
Rosemary, a few sprigs - leaves picked and chopped
2 heaped tbsp plain flour
Puff pastry - I used Jus-Rol
1 large egg, beaten
Salt and Pepper, to season

First things first, preheat your oven to 190 (fan)




In a big ovenproof dish, heat a little oil on a low heat. Fry your onion for 8-10 minutes, don't brown it too much though. Add the garlic, carrots, celery and mushrooms and turn up the heat a little. Mix everything well then at the rosemary, beef and salt and pepper (about a teaspoon of pepper for flavour)



Fry for 3-4 minutes (fast fry) then add the Stout. Have a look where the Stout covers up to and add enough water on top to just cover the ingredients in the dish. Also add your flour here.



Bring to a simmer and place a lid on. Pop in the oven for an hour and a half before checking.




After an hour and a half, remove the pan from the oven and stir well. Pop it back in the oven for another hour or until the stew has thickened and the meat is tender.



When an hour has past, take it out of the oven, add some extra pepper and pop it to one side.

On a clean, floured work surface. Roll out your pastry.






Tip the stew into a round, pie dish and place the pastry over the top, cutting round it to form the correct size and shape. I also put a little pastry layer around the edge of the dish to avoid the filling splurting out in the oven.

Criss cross the top lightly with a sharp nice and use the beaten egg to brush the top of the pie.




Pop back in the oven (preferably the bottom) for about an hour until the pastry is puffed and golden. After 35 minutes, pop the veg on in your steamer for 20-25 minutes.








I served mine with carrots, brocolli, cauliflower, new potatoes and gravy.

It went down a treat and I could have definitely eaten more! A dish I will, without a doubt, be whipping up again soon.

N xo

1 comment:

  1. The photo of the pie filling in the glass bowl has me drooling! It looks so good.

    ReplyDelete