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Beef, stout and onion pot pies
Beef, stout and onion pot pies
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Hearty beef and stout pies, a comforting classic for all appetites.
Ingredients:
  • 1kg beef rump steak or beef chuck steak, cut into 2.5cm cubes
  • 125.00 ml plain flour
  • 40g butter
  • 36.40 gm olive oil
  • 1 brown onion, cut into thin wedges
  • 312.50 ml stout (such as Guinness, see note)
  • 62.50 ml flat-leaf parsley leaves, chopped
  • 2 sheets puff pastry
  • 1 small brown onion, extra, unpeeled, cut into 1cm-thick slices
  • 1 egg, lightly beaten
Instructions:
  • Prepare four 1 1/2-cup capacity ovenproof ceramic dishes by greasing them. Coat the steak with flour. Heat half of the butter and oil in a frying pan over high heat. Brown one-quarter of the steak for about 3 minutes. Transfer to a plate and repeat the process three more times, using more butter and oil as needed.
  • Place onion wedges in a frying pan over medium heat for 3 minutes until tender. Add steak, stout, parsley, salt, and pepper. Stir well to combine. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until gravy thickens. Spoon into dishes, then refrigerate until cold.
  • Preheat oven to 200°C. Halve pastry sheets and drape over dishes; trim if needed. Add a slice of onion on each. Brush with egg, season with salt and pepper. Bake for 30 minutes until pastry is golden and filling is piping hot. Serve.

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