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Beef, stout and potato pies
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Prep Time:
60 minutes
Cook Time:
135 minutes
Total Time:
195 minutes
Savory homemade meat pies, smothered in sauce.
Ingredients:
  • 1kg beef chuck steak, cut into 3cm cubes
  • 40g plain flour
  • 20g unsalted butter
  • 2 onions, chopped
  • 2 carrots, finely chopped
  • 22.20 gm tomato paste
  • 12.20 gm Worcestershire sauce
  • 400ml Guinness or stout
  • 300g chat potatoes, peeled, cut into 1cm cubes, plus steamed potatoes to serve
  • 375ml beef stock
  • 6 sheets puff pastry
  • 1 egg, beaten
  • Alpine salad (see related recipe), to serve
Instructions:
  • Gently dust beef with flour, shaking off any extra and saving the rest for later.
  • In a large flameproof casserole or saucepan over medium-high heat, sizzle butter and oil until shimmering. Brown beef in batches for 3-4 minutes per side, then set aside.
  • Sauté onion, garlic, and carrot in the pan with a touch more oil if necessary for 2-3 minutes. Add beef back to the pan, mix in paste and reserved flour, then pour in sauce, stout, bay leaf, potato, and stock. Boil, then simmer on low heat. Cover and cook for 1 1/2 hours until beef is tender and sauce thickens. Allow to cool completely.
  • Preheat the oven to 190C. Cut two 1cm strips from the sides of each pastry sheet and set aside. Cut pie lids from the remaining pastry, making them 1cm wider than the top of six 2-cup (500ml) pie dishes or ovenproof bowls. Divide the beef mixture among the dishes and press the pastry strips around each rim to create a 'collar.' Brush with water. Carefully top with the pie lids, press firmly around the edges to seal well, and trim with a sharp knife. Make 2 cuts in the pie tops, then brush with egg. Bake for 25-30 minutes until golden. Serve with extra potatoes and salad.

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