Beef and stout pie
Average rating:
A super-succulent meat pie - just the thing to warm up the family on a cold winter's night
-
Cooking time: 2 hrs
plus cooling -
Serves: 4
Ingredients
If the stout flavour is too strong for the kids, replace it with the same quantity of beef stock.
- 3tbsp plain flour
- 500g (1lb) braising steak, cut into bite-sized chunks
- 2tbsp olive oil
- 300g pack shallots
- 2 sticks celery, chopped
- 330ml bottle stout
- Hot beef stock
- 2 bay leaves
- ½ x 375g pack shortcrust pastry
Method
- Season flour in a bowl, add meat and coat. Heat oil and brown meat. Set meat to one side, then brown shallots. Add celery, cook for 2 mins.
- Return meat, add stout and top up with stock. Add bay leaves, bring to boil and cook for 1 hour. Then put filling in a pie dish and leave to cool.
- Roll pastry, then cut out a lid for the dish, plus two long strips. Brush rim of dish with milk and press strips around edge. Brush with milk and put pie lid on top. Seal edges, make a hole in centre then cook in a preheated oven at 200°C (400ºF, gas mark 6) for 40-50 mins.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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