Pies are not something I make very often but this weekend I made two – one savoury and one
semi sweet. Here’s the recipe for the savoury pie, perfect for dinner on a wet and miserable day like today!
Recipe serves 4
800g diced stewing beef
25g flour – seasoned with salt and black pepper
1 large onion, diced
2 cloves garlic, chopped
1 large carrot, diced
150g button mushrooms, chopped in half
1 heaped tsp mustard powder
300ml beef stock
Salt and ground black pepper
300g ready-made rolled puff pastry
1 egg, beaten
Dip the beef into the seasoned flour. Heat half the butter in a large pan, once melted add the beef. Sear all over until browned.
Add the garlic, vegetables, and mustard powder then pour in the ale and stock. Stir well and bring to a simmer. Cover and gently simmer for 1 and 1/2 hours.
Preheat oven to 220 degrees (180 degrees in fan oven).
Once cooked, season, add the remaining butter and tip into an ovenproof dish. Allow to cool for a few minutes.
Brush the edge of the dish with the beaten egg. Place the pastry over the dish, and trim off any surplus from around the edge. Cut the leftover pastry into leaves and use to decorate the top of the pie.
Brush the pastry top with the remaining beaten egg. Bake the pie for 20-30 minutes until the pastry is golden.
Serve with mashed potatoes and steamed green beans.