adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gary Barlow's scrumptious steak & stout pies
0 Likes
Total Time:
3 hours
Transform your Friday nights with a mouthwatering beef skirt pie topped with melty Cheddar for a truly phenomenal dining experience.
Ingredients:
  • olive oil
  • 1 knob of unsalted butter
  • 3 red onions
  • 3 sprigs of fresh rosemary
  • 3 sprigs of fresh thyme
  • 3 fresh bay leaves
  • 1 kg beef skirt
  • 750 g chestnut mushrooms
  • 2 tablespoons tomato purée
  • 3 tablespoons balsamic vinegar
  • 300 ml stout or dark ale
  • 3 heaped tablespoons plain flour
  • 750 ml quality organic beef stock
  • 80 g Westcombe Cheddar
  • 1 large free-range egg
  • 300 g plain flour plus extra for dusting
  • 100 g shredded suet
  • 100 g unsalted butter (cold)
Instructions:
  • In a large casserole pan over medium heat, heat 2 tablespoons of oil and butter. Add peeled and finely sliced onions, chopped rosemary, thyme, and bay leaves. Cook for 20 minutes until onions are soft and golden. Slice the beef into 2cm strips, clean and slice mushrooms, and add to the pan with tomato purée, salt, pepper, balsamic, stout, flour, and stock. Bring to a boil, then reduce heat, cover, and simmer for 1 hour 20 minutes until sauce thickens and meat is tender. For the pastry, mix flour, salt, suet, and butter until crumbly, then slowly add water to form a ball. Chill pastry. Preheat oven to 180°C/350°F/gas 4. Fill pie dishes with stew, top with cheese. Roll out pastry, place on top of dishes, seal edges. Brush with egg, bake for 45-50 minutes until golden. Serve with steamed greens.

Similar Recipes