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Beef & Stout Pie | DonalSkehan.com
  • winter

Beef & Stout Pie

February 08

The dark unctuous nature of a slowly braised pot of beef in silky creamy stout is ideal for dark winter weekends. Baked under a lid of puff pastry, it’s the type of dish that frigid winter walks were made for, served with the windows steamed up, it’s a hot pot that evokes all the Scandi hygge vibes required to cope with the longer hours of darkness. Something to look forward to at the end of the day. Serve the hot pot straight to the table with no more than a clatter of spoons and bowls, maybe some crusty bread to mop up the juices.

  • serves Serves 6
  • time 4h

Method

  1. 1. Heat 2 tablespoons of the oil in a large frying pan with a lid over a high heat. Toss the steak in the seasoned flour and fry in batches until browned all over, adding a little more oil each time. Set aside.
  2. 2. Add 2 more tablespoons of the oil to the pan and fry the onion for 5 minutes until softened, then add the garlic, thyme and bay leaves.
  3. 3. Return the steak to the pan and add the stout and stock. Season and simmer, covered, for about 2 hours then uncover and simmer for a further 30-45 minutes until the steak is lovely and tender and the juices reduced and thickened a little. Allow to cool completely.
  4. 4. Heat the rest of the oil and the butter in another pan and fry the mushrooms for 3-4 minutes until golden. Add the chestnuts and toss together then season and add to the stew. Add the kale to the mixture then tip into a large ovenproof pie dish.
  5. 5. Heat the oven to 210°c/ fan 190°c.
  6. 6. On a lightly floured surface, roll out the pastry to pound coin thickness and cover the pie filling. Use your fingers to crimp the edges. Trim the edges and use any off-cuts to make extra decoration to top the pie
  7. 7. Brush the pastry with beaten egg, add the decoration and glaze again.
  8. 8. Bake for 30 minutes until the top is puffed and golden and the filling piping hot. Serve with seasonal veg.

Ingredients

6 tbsp olive oil + extra for fryingg

2.5lbs bavette steak cut into 3cm pieces

4 tbsp plain flour, seasoned well with salt & pepper

1 large onion, finely sliced

3 cloves garlic, bashed

4 sprigs thyme leaves

2 fresh bay leaves

16oz stout

8oz fresh beef stock

1/4 stick unsalted butter

200g small chestnut mushrooms, halved or quartered 

5oz cooked chestnuts, halved

7oz curly kale, torn

Plain flour,g to dust

11oz all butter puff pastry

1 free range egg, beaten

6 tbsp olive oil + extra for fryingg

1.2kg bavette steak cut into 3cm pieces

4 tbsp plain flour, seasoned well with salt & pepper

1 large onion, finely sliced

3 cloves garlic, bashed

4 sprigs thyme leaves

2 fresh bay leaves

500ml stout

250ml fresh beef stock

20g unsalted butter

200g small chestnut mushrooms, halved or quartered 

150g cooked chestnuts, halved

200g curly kale, torn

Plain flour,g to dust

325g all butter puff pastry

1 free range egg, beaten

You'll Need

Large frying pan with a lid

Frying pan