There is simply nothing heartier than our Beef, Stout and Pea Pie. It’s a deliciously rich pie and surprisingly inexpensive and easy to make. So, why not give it a crack tonight?
- 4 tablespoons vegetable oil
- 150g frozen peas
- 2 onions, chopped
- 2 carrots, diced
- 2 sticks celery, diced
- 1kg chuck steak, cubed
- 2 tablespoons flour
- 375ml stout
- 200ml beef stock
- 1 sheet shortcrust pastry
- 1 egg, lightly beaten
Fry the peas in a tablespoon of oil until they turn a bright green. Add the onions and cook until lightly brown. Stir in the carrots and celery and cook for three or four minutes. Set aside.
Place the meat in a plastic bag with the flour and toss until coated. Add the remaining oil to the frying pan and brown the meat.
Pour in the stout, stock and reserved vegetables. Bring to a simmer, cover and bake in the oven at 150ºC for two hours.
Remove the meat and set aside. Reduce the sauce until thick and rich, then stir the meat back into the sauce.
Place the pastry over the top of the mixture, brush with beaten egg and cut a couple of vents in the pastry.
Return to the oven and bake at 200ºC for a further 40 minutes.