Steak And Stout Pie Recipe
Trimmings from our morning butchery, fuelled by a hearty stout. A handful made a day so catch them while they're hot.
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Ingredients
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Filling
Pastry
Method
Filling Preparation
- 1
Sauté Vegetables
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced carrots, and cook for about 5 minutes until softened.
- 2
- 3
Deglaze with Stout
Pour in the stout beer, scraping the bottom of the pan to release any browned bits. Let it simmer for about 2 minutes.
- 4
Add Broth and Thicken
Pour in the beef broth and add the fresh thyme. Bring to a simmer, then mix the cornstarch with a little water to create a slurry. Stir the slurry into the filling to thicken it. Cook for another 5-10 minutes until the filling has thickened.
- 5
Cool the Filling
Remove from heat and let the filling cool while you prepare the pastry.
Pastry Preparation
- 6
Make the Pastry Dough
In a large mixing bowl, combine the all-purpose flour and cold butter, cutting the butter into the flour until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms.
- 7
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Assembly and Baking
- 8
Preheat Oven
Preheat your oven to 200°C (400°F).
- 9
Roll out the Dough
On a floured surface, roll out half of the pastry dough to fit your pie dish. Place it in the dish, allowing the edges to hang over.
- 10
- 11
Cover with Pastry
Roll out the remaining pastry dough and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut a few slits in the top to allow steam to escape.
- 12
- 13
Bake the Pie
Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown.
- 14
Cool and Serve
Let the pie cool for a few minutes before slicing and serving. Enjoy your hearty steak and stout pie!
