Equipment
- 1 Heatproof bowl
- 1 Large heavy base pot
- 1 Medium frypan
- 1 Large baking/pie dish
Ingredients
- 4 sheets / 200 g flaky puff pastry
- oil spray
Porcini
- 20 g porcini mushrooms dried
Beef
- 1 kg chuck beef
- 1 tbsp / 15 ml olive oil
Veggies
- 4 carrot
- 1 brown onion
- 2 cloves garlic
- 1 stalk celery
- 1 tbsp / 15 ml olive oil
Filling
- ⅓ cup / 54 g flour
- 300 ml dark ale substitute with red wine, Guinness or beef stock
- 2 cups / 500 ml beef stock
- 3 sprigs thyme or 1 tsp dried thyme
- 2 bay leaves
Bacon and peas
- 200 g bacon
- 1 cup / 140 g frozen peas
Pie
- 1 egg
Instructions
Before you start
- Bring a jug of water to a boil. Defrost 4 sheets flaky puff pastry. Spray the baking dish with spray oil spray.
Prep porcini
- Place 20 g porcini mushrooms in a heatproof bowl with 310 ml of boiling water. Leave to soak for 30 minutes. Strain the porcini and reserve the liquid. Roughly chop the porcini (if using).
Prep beef
- Dice 1 kg chuck beef into bite-sized pieces and season with salt and pepper. Heat 1 tbsp olive oil in a large heavy-based pot. Add half 300 ml dark alef the beef and sear, then remove and repeat with the remaining beef. Set beef aside and reserve the pot.
Cook veggies
- Peel and finely dice 1 carrot and dice the other carrots into larger 1.5 cm chunks. Peel and finely dice 1 brown onion. Peel and mince 2 cloves garlic. Finely slice 1 stalk celery. Heat 1 tbsp olive oil in the reserved pot of medium-low heat. Add the onion and garlic, and cook for 2 minutes. Add the finely diced carrot and celery, and cook for 6 minutes or until softened. Then add the larger carrot chunks and cook for 2 minutes.
Make filling
- Add ⅓ cup flour and stir through. Then add 300 ml dark ale and 2 cups beef stock and stir to dissolve the flour. Add 3 sprigs thyme, 2 bay leaves, the reserved porcini liquid, porcini (if using) and cooked beef. Turn the heat up and bring to a simmer, then cover. Adjust heat to a slow and gentle simmer. Cook for 1 hr 45 minutes or until beef is tender.
Cook bacon and peas
- Meanwhile, dice 200 g bacon. Heat a medium-sized frypan over high heat. Cook the bacon until golden, then add bacon and 1 cup frozen peas to the beef stew and gently stir to combine. Simmer uncovered for 15 minutes then remove from heat and cool.
Bake pie
- Preheat the oven to 200 °C. Line the prepared baking dish with half of the pastry sheets. Separate 1 egg yolk into a bowl. When the filling is done cooling, pour the stew into the baking dish, and even out the surface. Top with the remaining sheets of pastry, and brush with egg yolk. Cut a few slits in the surface then bake for 30-35 minutes, until deep golden and the pastry is cooked through.
To serve
- Rest the pie for 5 minutes before slicing and dividing between plates.
Nutrition
Calories: 1.144kcal | Carbohydrates: 71g | Protein: 46g | Fat: 74g | Saturated Fat: 22g | Cholesterol: 131mg | Sodium: 988mg | Potassium: 977mg | Fiber: 5g | Sugar: 5g | Calcium: 70mg | Iron: 7mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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