Beef and beer is pretty much up there with cheese and wine in food and alcohol pairings for me. And this pie is a luxurious, winter warmer combo of the two.
Not only is this pie delicious, but it's not difficult to make, and it's a super supper on a cold day. I have used shop bought puff pastry, which is cheating a little bit, but tastes great all the same!
1 tbsp olive oil
1 white onion
1 red onion
4 cloves garlic
Sprig of thyme
300g closed cup chesnut mushrooms, wiped clean
600g diced free-range beef; braising steak or topside
1 tbsp mushroom ketchup
500ml bottle of Guiness
300ml game or beef stock
1 tbsp grainy mustard
1 bay leaf
Salt and pepper
1 tbsp flour (if required)
1 pack of shop bought puff pastry
1 egg
Parmesan
Heat a large saucepan over a medium heat. Add the oil. Chop the onions finely, along with the garlic and add to the pan. Reduce the heat and sweat the onions for at least 5 minutes, until they become translucent. Add the thyme, stir and add the whole mushrooms. Cook for another couple of minutes, then add the beef. Increase the heat and stir for another 5 minutes. Pour in the mushroom ketchup, bottle of Guiness, half of the game or beef stock and the mustard. Stir, and bring up to a boil. Once boiling, reduce the heat so that the liquid gently simmers. Add the bay leaf and plenty of salt and pepper. Leave to gently simmer for 90 minutes, until the beef is meltingly tender and the sauce thickened. If the sauce reduces too much, add more stock, and if it's too runny, scoop some sauce out, add flour, mix, and return to the pan.
Preheat the oven to 200C.
Take the pie filling mix off the heat, and allow to cool slightly.
Pour the pie filling into a pie dish. Take your puff pastry and place it over the top, tucking any corners in. Brush the pastry with beaten egg and a sprinkling of grated parmesan. You can also make individual pies in pudding bowls.
Cook for 15-20 minutes until the pastry has puffed up and is golden brown.
Serve with mash and peas, and all the lovely juices from the bottom of the pie dish.
Not only is this pie delicious, but it's not difficult to make, and it's a super supper on a cold day. I have used shop bought puff pastry, which is cheating a little bit, but tastes great all the same!
1 tbsp olive oil
1 white onion
1 red onion
4 cloves garlic
Sprig of thyme
300g closed cup chesnut mushrooms, wiped clean
600g diced free-range beef; braising steak or topside
1 tbsp mushroom ketchup
500ml bottle of Guiness
300ml game or beef stock
1 tbsp grainy mustard
1 bay leaf
Salt and pepper
1 tbsp flour (if required)
1 pack of shop bought puff pastry
1 egg
Parmesan
Heat a large saucepan over a medium heat. Add the oil. Chop the onions finely, along with the garlic and add to the pan. Reduce the heat and sweat the onions for at least 5 minutes, until they become translucent. Add the thyme, stir and add the whole mushrooms. Cook for another couple of minutes, then add the beef. Increase the heat and stir for another 5 minutes. Pour in the mushroom ketchup, bottle of Guiness, half of the game or beef stock and the mustard. Stir, and bring up to a boil. Once boiling, reduce the heat so that the liquid gently simmers. Add the bay leaf and plenty of salt and pepper. Leave to gently simmer for 90 minutes, until the beef is meltingly tender and the sauce thickened. If the sauce reduces too much, add more stock, and if it's too runny, scoop some sauce out, add flour, mix, and return to the pan.
Preheat the oven to 200C.
Take the pie filling mix off the heat, and allow to cool slightly.
Pour the pie filling into a pie dish. Take your puff pastry and place it over the top, tucking any corners in. Brush the pastry with beaten egg and a sprinkling of grated parmesan. You can also make individual pies in pudding bowls.
Cook for 15-20 minutes until the pastry has puffed up and is golden brown.
Serve with mash and peas, and all the lovely juices from the bottom of the pie dish.
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