Description
A delicious warming Beef & Vegetable Pie with an easy shortcrust pastry top. Perfect to whip up for Bonfire Night!
Ingredients
Pie Filling
- 1 tbsp oil
- 1 kg diced beef
- 1 onion, chopped
- 2 garlic cloves, chopped
- 30g plain flour
- 2 carrots, sliced in rounds
- 1 celery stalk, chopped
- 350g button mushrooms
- 440ml Guinness
- 1 beef stock cube or stock pot
- 2 tsp Dijon mustard
- 1/2 tsp fresh thyme, chopped
- 1/2 tsp fresh rosemary, chopped
Pastry Top:
- 225g plain flour
- 100g butter, cold and cut into cubes
- pinch of salt
- 4 tbsp water
- 1 egg
Instructions
- Add the oil to a large pan or casserole dish and heat gently. Fry the beef in two or three batches until browned, then remove and keep in a bowl.
- Fry the onions and garlic for 2 minutes and then quickly stir in the flour and cook for another minute.
- Add the carrots, celery, mushrooms, Guinness, beef stock, mustard and herbs and mix well.
- Add back in the beef, bring to the boil and the simmer on a low heat for approximately 45 minutes until the meat and veggies are cooked and the sauce has reduced right down.
- Meanwhile make the pasty by adding the flour, butter and salt to your stand mixer. Use a flat beater and mix on a low speed (1 or 2) for a couple of minutes. Slowly pour in the water and increase to speed 4 for another minute. Or if using pre-made pastry, then you can skip Steps 5 & 6.
- Remove the pastry, mould it into a ball, wrap in cling film and place in the fridge for 30 minutes.
- When the pie filling is cooked transfer it into an oven proof dish.
- Remove the pastry from the fridge and roll it out big enough to cover the dish.
- Place it on top of the pie filling and trim the sides. Crimp the edges with a fork and then add a slit to the centre to allow the steam to escape.
- Quickly beat the egg in a cup and use a pastry brush to egg wash the top of the pastry.
- Bake in a preheated oven at 180c for 35 minutes until golden brown on top.
- Serve immediately with green vegetables.