Beef & Stout Pie

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.

• Winter
• beef
• pie
• stout

Ingredients

• US
• METRIC

You'll Need