This is definitely my favourite pie of all time! Packed full of flavour and topped with a moreish hot water crust pastry, this is sure to be a crowd pleaser whenever you serve it.
You Will Need (Serves 4)
For The Pie Filling:
- 700g Diced braising steak
- 2 Tablespoons plain flour
- Salt and Pepper
- 2 Onions, sliced
- 2 Carrots, peeled and chopped into rounds
- 2 Cloves of garlic, finely chopped
- 2 Bay leaves
- 1 Teaspoon of chopped rosemary
- 3 Tablespoons tomato puree
- 2 Beef OXO cubes
- 500ml Pale ale (I used the "Old Speckled Hen")
- 1/2 Teaspoon sugar
- 200ml Water
Method:
- To a large zip lock freezer bag, add the flour and beef along with a generous sprinkle of sea salt and black pepper. Zip the bag shut and shake well to coat the beef with the seasoned flour.
- In a large oven proof casserole dish, heat a good glug of oil on a medium high heat, then add the beef to the pan (in batches) and sear until brown. Remove from the pan and set aside.
- Deglaze any burnt bits from the pan by adding a little of the ale to the pan and stirring with a spoon - set this mixture aside with the beef.
- Add a drizzle more oil to the pan and fry the carrots, onions and garlic on a medium heat for around 12 - 15 minutes, until soft and starting to colour. Then add in the rosemary, bay leaves and tomato puree and cook for a further 2 minutes.
- At this point, add the beef back into the pan, crumble in the oxo cubes (do not dissolve in water) and stir well. Then, pour in the ale, water and sugar and test for seasoning.
- Put the lid on the casserole dish and turn the heat right down. Braise the beef for 2.5 to 3 hours until soft and falling apart. Make sure to stir the pot every 15 minutes or so to stop it from catching.
- When the beef is tender, pour the mixture into a pie dish and leave to cool.
- Make the pastry. (recipe below)
Recipe For The Hot Water Crust Pastry (My favourite recipe from Nancy Birtwhistle's Book!)
- 250g Strong white bread flour
- 1 Egg Yolk
- 1 teaspoon salt
- 75g Lard, cubed
- 150g Water
- (1 egg yolk to glaze)
Method:
- Preheat the oven to 190oc fan.
- In a large bowl, combine the flour and salt, then add the egg yolk and bury in a mound of flour.
- In a small saucepan, melt the water and lard together until bubbling then pour over the flour mixture and stir well until it forms a dough.
- Leave the dough to cool for a while until its cool enough to handle, then roll out into a large circle big enough to cover your pie dish.
- Roll the pastry over the pie dish and trim using a knife, then decorate as you wish! (I like to use a star biscuit cutter to make a nice design but you can do what ever you prefer!
- Brush the whole pie with egg yolk and bake in the hot oven for 35 - 40 minutes until the pastry is crisp and golden brown.
Serve the pie with mashed potato and vegetables of your choice!
ENJOY XXX
Comments