Steak and stout pie
, Serves 6–8
A slow-braised rump steak and Guinness filling under a crisp puff pastry lid, on a shortcrust base.
| prepPreheat oven to 160°C / 140°C Fan / 320°F (Gas 3) | ||||||||
| prepLater preheat oven to 220°C / 200°C Fan / 425°F (Gas 7) and heat a large baking tray | ||||||||
| 3–4 tbsp vegetable oil, plus more for drizzling if needed | Sear seasoned steak in batches | Soften onions, celery & garlic 8–10 min | Stir in flour, thyme, bay, stock | Add stout, mushrooms, carrots; boil | Braise 160°C / 320°F, 2–2½ hrs | Cool filling, discard herbs, fill pie | Seal puff lid on, cut cross, glaze | Bake 220°C / 425°F, 30–35 min |
| 900 g rump steak, cut into bite-sized chunks | ||||||||
| 2 large brown onions, finely chopped | ||||||||
| 2 large celery sticks, finely chopped | ||||||||
| 6 large garlic cloves, finely chopped | ||||||||
| 3 tbsp plain flour | ||||||||
| 1 fresh thyme sprig | ||||||||
| 2 bay leaves | ||||||||
| 300 ml chicken stock | ||||||||
| 500 ml Irish stout (such as Guinness) | ||||||||
| 150 g button mushrooms, kept whole | ||||||||
| 2 large carrots, cut into chunks | ||||||||
| salt and freshly ground black pepper | ||||||||
| 350 g ready-rolled shortcrust pastry, for the base | Line pie dish with pastry; chill | |||||||
| plain flour, for dusting | ||||||||
| 350 g ready-rolled puff pastry, for the lid | ||||||||
| 1 free-range egg, beaten, to glaze | ||||||||
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