Steak and stout pie

This sturdy steak and stout showstopper pie, a British classic, has a delicious stewed filling and golden buttery pastry.

Credit: Mary Makes It Easy

• serves

  6

• prep

  30 minutes

• cook

  2:30 hours

• difficulty

  Mid

This pie uses a hot water crust, a study, crisp pastry that can hold the heaviness of the stew. 

Ingredients

Filling

• 1½ tbsp (30 ml) olive oil
• 1 kg beef brisket, trimmed and cut into 2 cm (1-inch) cubes
• 4 tbsp (34 g) flour, divided
• Kosher salt
• Freshly ground black pepper
• 3 tsp (14 g) unsalted butter
• 2 onions, large diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 4 cloves garlic, finely chopped
• 3 tsp (15 g) tomato paste
• 3 tsp (12 g) brown sugar
• 2 tsp (10 ml) Worcestershire sauce
• 2 bay leaves
• 2 tsp finely chopped thyme
• 1½ cups (375 ml) stout
• 2 cups (500 ml) beef stock
• 2 medium potatoes, peeled and 2 cm (1-inch) diced

Pastry

• ¾ cup (168 g) unsalted butter
• ¾ cup (180 ml) water
• 2¾ cups (370 g) plain (all-purpose) flour
• 1 tsp kosher salt
• 1 egg
• 3 tsp (15 ml) milk

The filling can be made up to 2 days ahead and refrigerated (or frozen for up to 3 months). The pastry can also be made a day ahead. 

Pastry standing time: 30 minutes.

Instructions

1. Preheat your oven to 160°C (325°F) and heat a large heavy-bottomed pot over medium high.
2. Add the oil to the pan, season the beef well with salt and pepper and dust with 1½ tbsp flour. Sear the beef in two or three batches until browned on each side, about 8 minutes total, removing the meat to a dish once seared.

3. Add the butter to the pan and turn the heat down to medium. Add the onion, carrot, and celery, season with salt and pepper and cook for 5 minutes or until softened and lightly brown. Add the garlic and cook for an additional minute or two. Add the tomato paste, brown sugar, Worcestershire sauce, bay leaves, thyme and beef. Scatter with remaining 1½ tbsp flour and stir well to combine. Add stout, scraping the bottom of the pan to release any brown bits. Add the beef stock and potatoes and bring the mixture to a boil. Cover with a tight-fitting lid, transfer to the oven and cook for 1½ to 2 hours or until the beef is tender.
4. Transfer the beef and vegetables to a bowl, leaving the braising liquid in the pan. Place the braising liquid over high heat. Bring to a boil to reduce by about half. Keep warm over low heat or if prepping in advance, transfer to a container and place in the fridge for up to 2 days or freezer for 3 months.
5. Season the beef and veg with more salt and pepper, if needed, and set aside to cool completely.
6. Meanwhile, make the pastry by combining butter with water in a large saucepan. Bring to a boil and melt the butter. Remove from the heat and add flour and salt. Stir to bring together and turn out onto a lightly floured surface. When cool enough to handle, knead the dough until very smooth and a little elastic. Wrap in plastic and set aside to rest for 30 minutes (see Note).
7. When ready to bake, set a rack to the bottom position and preheat your oven to 400°F (200°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
8. On a lightly floured surface, divide the pastry in two, one slightly smaller than the other. Roll the larger piece of pastry out to ½-cm (¼-inch) thick and transfer to the springform pan, lining the bottom and up the sides. Fill with the cooled beef and veg. Roll out the remaining pastry and drape over the filling, crimping and sealing the edges with a fork or by pinching with your fingers. Beat together the egg and milk and brush over the top of the pie. Cut a vent into the centre of the pastry and place on a large baking sheet.
9. Bake for 20 minutes then reduce the heat to 175°C (350°F ) and continue to bake for 30 to 35 minutes or until the pastry is golden.
10. Allow the pie to cool for 10 minutes before unmolding, slicing, and serving with the reduced braising liquid as a gravy.

 

Note

• You can make this dough up to 1 day in advance and store it in the fridge. Just be sure to set it out at room temperature for 1 hour before rolling. The filling can also be made in advance and chilled or frozen.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This pie uses a hot water crust, a study, crisp pastry that can hold the heaviness of the stew.