Beef, Onion and Beer Pie
Proper Pie...the ultimate comfort food! This Beef, Onion and Beer Pie is super tasty, made with shin of beef, roscoff onions, garlic, beer and more!
Ingredients
- 2 kg shin of beef diced
- 2 tbs veg oil
- 2 tbs plain flour
- Salt and pepper
- 3 roscoff onions, peeled and 1/4d
- 1 small bunch thyme
- 1 bulb garlic crushed
- 300ml beef stock
- 700ml beer
- 400g puff Pastry
- 2 egg yolks
To serve:
- 12 large carrots
- 6 star anise
- 50g butter
- 50g caster sugar
Method
Toss the meat in flour. In a very large, non-stick casserole dish fry the meat until deeply coloured, and season. Do this in batches, then pop it all back into the pan with the onions, thyme and garlic, cover in beer and stock, then simmer for 2 hours, and allow cool.
Use this stew to fill a pie dish, roll out the pastry to a 2mm thick rectangle slightly larger than the dish, brush round with egg wash, then pop the pastry on and seal the edges. Put on to a baking tray to avoid any over spill and bake at 200c for 40 minutes.
For the carrots, pop everything into a pan, cover in water, bring to the boil and cook for 30 minutes. Drain and serve with the pie.
Ingredients
- 2 kg shin of beef diced
- 2 tbs veg oil
- 2 tbs plain flour
- Salt and pepper
- 3 roscoff onions, peeled and 1/4d
- 1 small bunch thyme
- 1 bulb garlic crushed
- 300ml beef stock
- 700ml beer
- 400g puff Pastry
- 2 egg yolks
To serve:
- 12 large carrots
- 6 star anise
- 50g butter
- 50g caster sugar
Method
Toss the meat in flour. In a very large, non-stick casserole dish fry the meat until deeply coloured, and season. Do this in batches, then pop it all back into the pan with the onions, thyme and garlic, cover in beer and stock, then simmer for 2 hours, and allow cool.
Use this stew to fill a pie dish, roll out the pastry to a 2mm thick rectangle slightly larger than the dish, brush round with egg wash, then pop the pastry on and seal the edges. Put on to a baking tray to avoid any over spill and bake at 200c for 40 minutes.
For the carrots, pop everything into a pan, cover in water, bring to the boil and cook for 30 minutes. Drain and serve with the pie.
