- Philip Munda
Beef Pie 2.0
We already have a beef stout pie recipe which we made over St Patricks Day but now that its cold and we're trying to keep warm we decided to make one again and play with the recipe a bit. Its a much simpler recipe and is also lower in sugar for the health conscious amongst us.
Time: 3 Hours
600g Stewing Beef
250g White Mushrooms (chopped)
1 Onion (diced)
3 Garlic Cloves (crushed)
6 Sprigs Thyme
2 Bay Leaf
340ml Milk Stout Beer
500ml Beef Stock
2 Tsp Worcestershire Sauce
Salt & Pepper
Preheat the oven to 200 C. In a pot over high heat, add some oil and then brown the beef in batches and set aside for later. Turn the heat down to medium.
Add a little more oil to the cooling pot and then fry the onions for a few minutes before adding the garlic, mushrooms, thyme and bay leaf. Fry for ±5 minutes.
Return the beef to the pot and then deglaze the pot with the stout. Cook for3 minutes and then add the stock and worcestershire sauce. Simmer on the stove top for 60 minutes (stir occasionally to make sure it doesn't stick) OR place in the oven for 60 minutes.
Once the meat is tender, taste and season as appropriate. Remove the meat and place in the baking dish for the pie. Prepare your ready made puff pastry and top the baking dish. Make extra decorations with the pastry trimmings if you're feeling fancy. Brush with an egg wash before placing in the oven.**
Bake at 200 C for 30-40 minutes so the top is golden brown.
**If you'd like to make a fully encased pie you'll need to blind bake the base first. To do this, line the pie dish with puff pastry and then put baking paper weighed down with baking beans on top of it. Blind Bake for ±15 minutes.