Steak and stout pie
A hearty pie of succulent beef chunks in a robust stout-infused gravy topped with golden shortcrust pastry. A comforting and indulgent dinner for slow and cosy evenings.
You will need a flameproof casserole with a lid and a 28x23cm/11x9in pie dish for this recipe.
Ingredients
For the pie
- 1kg/2lb 4oz aged chuck steak, cut into 3cm/1in cubes
- 20²µ/¾´Ç³ú plain flour
- 60²µ/2¼´Ç³ú lard
- 2 onions, sliced
- 2 celery sticks, sliced
- 2 carrots, peeled and sliced
- 2 tbsp tomato purée
- 500ml/18fl oz stout
- 200ml/7fl oz beef stock
- 200g/7oz chestnut mushrooms, thickly sliced
- 1 tbsp soy sauce
- 1–2 tsp sugar
- 3 bay leaves
- 3 thyme sprigs
- salt and freshly ground black pepper
- 1 free-range egg, beaten
For the shortcrust pastry
- 200g/7oz plain flour, plus extra for rolling out
- ½ tsp salt
- 50g/1¾oz very cold butter, cubed
- 50g/1¾oz very cold lard, cubed
- 2 tbsp ice-cold water
Method
To make the pie filling, put the steak and flour in a bowl and toss to coat.
Over a high heat, melt half the lard in a flameproof casserole. Once hot, add the beef and brown all over. You may need to do this in batches, to avoid overcrowding the dish and steaming the beef.
Add the onions, celery, carrots and tomato purée. Fry gently for 5–6 minutes until the vegetables are soft and golden-brown.
Add the stout, stock, mushrooms, soy sauce, sugar, bay leaves and thyme. Season generously with salt and pepper. Bring to the boil, then turn the heat down until just simmering. Cover with a lid and cook on the hob for 1½–2 hours, until the beef is tender. Once cooked,set aside to cool.
Meanwhile, make the pastry. Sift the flour and salt into a food processor or a mixing bowl. Add the chilled butter and lard and pulse or work together with your fingers until the mixture resembles coarse breadcrumbs. Add enough water to bring it together into a dough, then turn out onto a lightly floured work surface. Shape into a disc about 4–5cm/1.5–2in thick, then cover and chill until ready to use.
Preheat the oven to 190C/170C Fan/Gas 5.
Spoon the cooled filling into a 28x23cm/11x9in pie dish.
Roll the out pastry on a floured work surface until large enough to cover the top of your pie dish. Brush the edges of the pie dish with beaten egg to help the pastry stick, then lay the pastry over the filling. Make a little cut in the centre to release the steam, then brush with egg wash.
Bake for 30–35 minutes, or until the pastry is golden-brown and the filling bubbling hot. Serve in slices.
Recipe Tips
If the filling looks too runny, transfer the meat and veg with a slotted spoon to your pie dish and boil the liquid on a high heat to reduce quickly. Then pour over with the meat and allow to cool before topping with the pastry.
