STEAK & STOUT PIES RECIPE | JAMIE OLIVER PIE RECIPES
Wednesday night was pie night for Gary growing up, but I think this pie recipe is just perfect for a Friday night extravaganza. Using beef skirt gives a ridiculously tender filling, and adding a cheeky grating of Cheddar that melts under the short, crumbly pastry as the pie cooks makes this a really phenomenal eating experience.
Total Time 3 hours
Yield 10
Number Of Ingredients 18
Steps:
- Place a large casserole pan on a medium heat with 2 tablespoons of oil and the butter. Peel, finely slice and add the onions, then pick, finely chop and add the rosemary and thyme, along with the bay leaves. Cook for 20 minutes, or until the onions are soft and turning golden, stirring occasionally.
- Slice the beef into rough 2cm strips, then clean and slice the mushrooms. Add both to the pan along with the tomato purée and a good pinch of sea salt and black pepper.
- Stir in the balsamic, stout, flour and stock and bring to the boil. Reduce the heat to low, cover, and simmer for 1 hour 20 minutes, or until the sauce has thickened and the meat is tender.
- Meanwhile, for the pastry, put the flour and a good pinch of salt into a bowl with the suet, cube and add the butter, then use your thumb and forefingers to rub the fat into the flour until it resembles coarse breadcrumbs.
- Slowly stir in 125ml of ice-cold water, then use your hands to gently bring it together into a ball, but don’t overwork it. Wrap in clingfilm and place in the fridge for later.
- Preheat the oven to 180°C/350°F/gas 4.
- Ladle the stew into pie dishes – you can make a collection of small pies, or one or two larger ones – then finely grate or crumble over the cheese.
- Roll out the pastry on a clean flour-dusted surface, so it’s slightly bigger than your pie dishes. Eggwash the edges of the dishes, then carefully place the pastry on top, trimming off any overhang. Pinch the edges to seal.
- Decorate the tops with any offcuts, if you like, then brush with a little more egg. Bake for 45 to 50 minutes, or until the pastry is beautifully golden. Delicious served with steamed seasonal greens.
Nutrition Facts : Calories 552 calories, FatContent 33 g fat, SaturatedFatContent 15 g saturated fat, ProteinContent 26.6 g protein, CarbohydrateContent 37.6 g carbohydrate, SugarContent 7.4 g sugar, SodiumContent 0.7 g salt, FiberContent 3.2 g fibre
BEEF & STOUT STEW RECIPE - BBC GOOD FOOD
What's more comforting on a cold winter night than beef and stout stew with buttery mash? You can make this stew ahead and freeze it for busy weeknights
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Total Time 3 hours 50 minutes
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don’t overcrowd the dish. Remove each batch and set aside on a plate.
- Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.
- Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.
- Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hrs.
- Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.
Nutrition Facts : Calories 427 calories, FatContent 19 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.4 milligram of sodium
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BEEF & STOUT STEW WITH CARROTS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 30 minutes
Category Dinner, Main course
Cuisine British
Calories 562 calories per serving
- Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.
BEEF AND STOUT SKILLET PIE RECIPE - WOMAN'S DAY
From womansday.com
Total Time 1 hours
Category feed a crowd, St. Patrick's Day, dinner, main dish
Cuisine American
Calories 528 calories per serving
- Unroll the pastry on a cutting board, brush with the egg, then cut a cross in the center. Lay the dough on top of the beef mixture (egg-side up), gently pressing the edges around the inside of the skillet. Bake until golden brown, 30 to 35 minutes. Let rest for 5 minutes before serving.
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