Скачать или смотреть Steak & Stout Pie - Pub Grub 🇬🇧 - Episode 8

In this series, I’ll be showing you how to cook Delicious British Pub Food!

Recipe for Steak & Stout Pie with Mash & Gravy

Serves 4:

Ingredients:

800g shortcrust pastry
plain flour for dusting
1 free-range egg, beaten
3–4 tbsp vegetable oil
900g Lean stewing steak pieces - @macburnhamfamilybutchers
2 onions, chopped
2 celery sticks, chopped
4 garlic cloves, chopped
1 fresh thyme sprig
2 bay leaves
300 ml Beef stock
400ml stout
2 large carrots, chopped
salt and pepper

1.2 kg Maris Piper Potatoes
100g Unsalted Butter
100ml Milk
Salt & pepper

50g Butter
50g Flour
150ml Red wine
350ml Beef stock

Method:

Heat olive oil in a large ovenproof casserole dish. Brown the seasoned beef in batches, then set aside.
Reduce heat, cook onions, celery, and garlic until softened around 8-10 mins. Return beef to the pan, add thyme, bay leaves, and stock.
Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C. Adjust seasoning and cool.
Prepare pastry base: line the pie dish with shortcrust pastry, blind bake with baking beans for 15 mins at 200C, then remove and bake a few more minutes. Once cooled carefully tidy up the edges with a sharp knife.
For the mash, peal and chop your potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer. Melt butter in a pan with milk and add to the mash. Then season to taste.
Transfer filling to pastry-lined dish. Preheat the oven to 200C. Brush beaten egg around pastry edge, place pastry lid on top, seal, trim, crimp edges with a fork, and create steam vents. With any leftover pastry finish your pie with something decorative. Brush the top with remaining egg wash.
Bake the pie for 30–35 minutes until golden and crisp.
For the gravy, melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring then add red wine (this will thicken a lot) then whisk in stock. Season to taste.
Serve the pie on top of the mash and pour over your gravy.
Enjoy!