Recipe: Beef and stout pie
To celebrate the launch of the Cook Britain recipe book, we have five fabulous Northern Ireland favourites for you to try at home.
Beef and stout are perfectly paired in this succulent pie — an authentic taste of Northern Ireland
What you'll need
700g extra-lean braising steak, cut into 3cm cubes
2 tbsp plain flour
1 tbsp olive oil
1 onion, sliced
2 carrots, peeled and diced
300g closed-cup white mushrooms, sliced
2 cloves garlic, crushed
200ml hot beef stock
½ x 15g pack Sainsbury’s fresh thyme, leaves picked
1 bay leaf
1 tbsp redcurrant jelly
375g ready-rolled puff pastry
1 medium egg, beaten
In a large bowl, toss the steak in the flour. Heat the oil in a large pan, then add the steak and cook, in batches, until golden all over. Remove with a slotted spoon and set aside.
Add the onion, carrots and 200ml stout and stir, scraping off any bits stuck to the bottom of the pan.
Cook for 10 minutes, until the onion and carrot is starting to soften. Add the mushrooms and garlic, and cook for a further two minutes.
Return the meat to the pan, along with any juices, and add the stock, thyme, bay leaf and remaining 300ml stout. Bring to the boil, then cover with a lid and simmer for two hours over a low heat.
At the end of cooking, stir in the redcurrant jelly, remove the bay leaf and divide the mixture between 4 x 250ml pie dishes.
Preheat the oven to 200°C/400°F/gas 6. Cut out four lids from the pastry, large enough to fit over the pie dishes. Brush the edges of the dishes with some of the egg, then place the lids on top, pressing down with a fork to secure.
Decorate with leaves made from pastry trimmings. Brush with egg and bake for 20–30 minutes, until golden.