Beef & Beer Pie
found in Mains - Meat Dishes
Nut Free |
|
|
|
|
|
|
|
|
Prep: 1 hour
Cook: 4 hours
Difficulty:
Difficult
A steak and ale pie is a comforting classic - this version has suet pastry and a dark rich gravy.
Ingredients
- 1 onion, chopped
- 1 celery stick, chopped
- 2 tbsp butter
- 700g beef fillet, cut into large chunks
- 1 tbsp worcestershire sauce
- 2 beef stock cube
- 2 thyme sprigs
- 540ml beer
- 500g flour (plain)
- 250g vegetarian suet
- 1 egg, beaten
- 2 pinch(es) poppy seeds
For The Pastry
Directions
1
Heat oven to 160°C / 140°C (fan oven) / 320°F / Gas Mark 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins – this should thicken the sauce nicely.
2
Increase oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
3
Roll out half the pastry and use to line a pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.