A hearty beef pie that will bring the family to the table.
- ¼ cup olive oil (60 mls)
- 1.25 kg chuck steak trimmed, cut into 3cm pieces
- 1 large onion finely chopped
- 3 garlic cloves crushed
- 300 g button mushrooms quartered
- 2 tblsps fresh thyme leaves
- ¼ cup plain flour (40 g)
- ¼ cup tomato paste (65 g)
- 330 ml bottle dark ale
- 1 ¼ cups beef stock (310 mls)
- salt & pepper to taste
- 1 egg lightly beaten
- 1.5 kg potatoes mashed to serve
- 600 g peas smashed to serve
- 400 g frozen broad beans smashed to serve
- 3 ⅓ cups plain flour (520 g)
- 300 g cold unsalted butter chopped
- ¼ tsp salt
- 4 egg yolks
- ¼ cup iced water (60 mls)
- Heat 2 tblsps of the oil in a large flameproof/ovenproof casserole dish over a medium to high heat. Add beef in four batches. Cook, stirring occasionally, until browned. Remove.
- Heat remaining oil in same frying pan. Add onion and garlic. Cook, stirring occasionally, until soft. Add mushrooms and thyme. Cook, stirring, for a further 5 minutes. Add flour and paste. Cook, stirring, for 1 minute. Add ale and stock. Season with salt and pepper. Bring to boil. Cover with lid.
- Cook in a moderately slow oven (160C) for about 2½ hours, or until tender. Transfer to a large bowl. Refrigerate until cold.
- To make pastry, place flour, butter and salt in a large food processor. Process until mixture resembles fine breadcrumbs. With motor operating, add egg yolks and enough water to bring dough together. Turn out onto a lightly floured surface and shape into a round. Cut off one-third. Shape both portions into discs. Wrap in plastic wrap. Refrigerate for 1 hour.
- Grease a 26cm fluted round ovenproof pie dish (6-cup capacity). Roll larger portion of dough between two sheets of baking paper into a 35cm square, 5mm thick. Line base and side of dish with pastry. Do not trim. Prick base several times with a fork. Cover with a sheet of baking paper. Fill with dried beans or rice.
- Cook in a hot oven (200C) for 10 minutes. Remove beans and paper. Return to oven. Cook for a further 10 minutes, or until lightly browned. Remove. Cool.
- Spoon beef mixture into pastry case. Brush edge with egg. Roll out remaining dough to a 27cm square, 5mm thick. Place pastry over filling. Press edge to seal. Using a sharp knife, trim edge of pastry layers. Cut a small cross in top to allow steam to escape. Brush with egg.
- Cook in a hot oven (200C) for about 30 minutes, or until golden. Remove. Cool for 20 minutes before removing from dish.
- Serve with creamy mashed potato and smashed peas and broad beans. Garnish with oregano.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||24.9 g|
|Total carbohydrates||87.8 g|
|- Sugars||7.0 g|
|Dietary fibre||10.0 g|