Introduction
This savory beef pie recipe is a delightful dish that combines tender chunks of beef, rich flavors of bacon and Guinness, and a flaky pastry crust. It’s a comforting meal perfect for any occasion, bringing together wholesome ingredients and a traditional cooking method to create something special for you and your loved ones.
Detailed Ingredients with measures
Beef:
– 800g/1.6lb chuck beef, cut into 3.5cm/1.4″ cubes
– 3/4 tsp salt
– 1/2 tsp pepper
– 2 tbsp olive oil, plus more as needed (or vegetable or canola oil)
Filling:
– 30g/2 tbsp unsalted butter
– 200g/7 oz mushrooms, halved
– 125g/4 oz streaky bacon, diced into 1 x 1.5cm/0.4 x 0.6″ cubes
– 1 onion, cut into 2cm/0.8″ cubes
– 2 garlic cloves, minced
– 1 celery stalk, sliced into 1cm/0.4″ pieces
– 1 carrot, halved and sliced into 1cm/0.4″ pieces
– 330ml/11 oz Guinness
– 2 cups beef stock, low sodium
– 1 cup water
– 1/4 tsp salt
– 3/4 tsp coarsely crushed black pepper, plus more to taste
Beurre Manié (Sauce Thickener)
– 4 tbsp flour
– 60g/4 tbsp unsalted butter, softened
Pastry:
– 1 quantity shortcrust pastry, homemade or store-bought
– 1 sheet puff pastry, for the lid
– 1 egg, lightly whisked
Serving:
– Ketchup or Aussie Tomato Sauce, for serving
Prep Time
Preparation time for this dish involves assembling and preparing the ingredients, which typically takes around 30 minutes.
Cook Time, Total Time, Yield
The cook time is approximately 2 hours when considering slow cooking in the oven and reducing the sauce. The total time, including prep and cooking, is around 2.5 hours. This recipe yields one delicious pie that can serve 6 to 8 people, making it great for a family dinner or gathering.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 180°C/350°F (160°C fan).
Brown the Beef
Sprinkle 800g of chuck beef cubes with 3/4 tsp salt and 1/2 tsp pepper. Heat 2 tbsp olive oil in a large heavy-based pot over high heat. Brown the beef in 2 to 3 batches, ensuring not to crowd the pot to prevent steaming. Once browned, transfer the beef to a large bowl.
Wipe Down the Pot
If necessary, wipe the pot clean of any burnt bits.
Cook the Bacon
Lower the heat to medium and add 125g of streaky bacon to the pot. Allow the bacon to cook until golden, then transfer it to the bowl with the beef.
Cook the Mushrooms
Melt 30g of unsalted butter in the pot. Add the halved mushrooms and cook them until golden with a pinch of salt and pepper. Remove the mushrooms with a slotted spoon and set them aside in a separate bowl.
Cook the Vegetables
Add 1 diced onion, 2 minced garlic cloves, sliced carrot, and sliced celery to the pot. Cook for 5 minutes until the onion is soft and sweet but not too golden. If needed, add more olive oil to prevent sticking.
Oven Slow Cook
Add the browned beef, cooked bacon, 330ml of Guinness, 1 cup of water, 2 cups of beef stock, 1/4 tsp salt, and 3/4 tsp coarsely crushed black pepper to the pot. Stir well and bring to a simmer. Cover the pot with a lid, then transfer it to the oven to cook for 1 hour.
Add Mushrooms and Continue Cooking
After the first hour, add the cooked mushrooms to the pot and continue cooking in the oven for an additional hour. At this point, the meat should begin to be tender.
Thicken Sauce and Cool
Remove the pot from the oven. Take off the lid and simmer on low heat for 20 minutes to reduce the sauce. The meat should be “fall-apart-tender.”
Prepare Beurre Manié (Sauce Thickener)
In a small bowl, mix together 4 tbsp of flour and 60g of softened unsalted butter until smooth.
Thicken the Sauce
Stir the Beurre Manié into the sauce. Allow it to melt and thicken for an additional 2 minutes. The sauce should have a thicker consistency, similar to honey.
Cool the Filling
Cover the pot with the lid and let the filling cool completely, ideally overnight to enhance the flavor.
Assemble the Pie
For the shortcrust base, prepare and blind bake the shortcrust pastry in a 23cm/9” pie dish according to your recipe. Let it cool for at least 15 minutes after baking.
Preheat Oven for Baking Pie
Increase the oven temperature to 200°C/390°F (180°C fan).
Fill the Pie
Ensure the filling is at room temperature before adding it to the pie crust. Pack the filling firmly into the crust until level or slightly mounded.
Prepare the Puff Pastry Lid
Partially thaw the puff pastry sheet (do not cut). Brush the edges of the pie crust with lightly whisked egg, and place the puff pastry on top. Trim excess pastry, press to seal the edges, and then create decorative crimps with a fork.
Egg Wash the Lid
Brush the top of the pastry with the remaining whisked egg, and make a 2.5cm / 1″ incision in the center to allow steam to escape.
Bake the Pie
Bake the pie for 45 to 50 minutes, or until the top is wonderfully golden. Allow the pie to rest for 5 minutes after removing it from the oven.
Serve
Serve the pie warm with ketchup or Aussie tomato sauce. Enjoy the results of your hard work!
Notes
Chuck Beef
Choose chuck beef with good marbling for juiciness and tenderness. It’s best to cut your own cubes rather than using pre-cut pieces to ensure even cooking.
Guinness
Guinness adds rich flavor to the sauce; do not skip it. Alternatively, you can use a dry red wine or a non-alcoholic substitute such as low sodium beef stock with anchovies for flavor depth.
Beef Stock
Using low sodium beef stock (homemade or store-bought) is recommended for proper seasoning.
Beurre Manié
This is a French technique for thickening sauces. Mixing flour with softened butter makes it easier to incorporate into the sauce without clumping.
Shortcrust Pastry
Homemade shortcrust pastry will yield the best flavor; however, store-bought options are available if time is tight.
Puff Pastry
Use butter puff pastry for the best flavor and texture; partially thaw it before use for easier handling.
Sauce Thickness
Ensure the sauce is the desired thickness before filling the pie, as it will not thicken further in the oven.
Cooling Filling
Cool the filling completely before assembling the pie to ensure the pastry puffs correctly and to retain moisture in the filling.
Room Temperature Filling
Using filling at room temperature helps with even cooking and avoids sogginess in the pastry.
Storage
This pie is best served fresh. You can prepare it up to 2 days in advance or freeze it before baking.
Nutrition
This pie isn’t necessarily diet food; consider it a treat to be enjoyed occasionally!
Cook techniques
Brown beef
Brown the chuck beef in a hot pot with oil, ensuring not to overcrowd the pan for even cooking.
Cook bacon
Sauté bacon in medium-high heat until golden, allowing the fat to render for flavor.
Cook mushrooms
Sauté halved mushrooms in butter until golden, adding a pinch of salt and pepper for seasoning.
Cook other vegetables
Sauté diced onion, minced garlic, sliced carrot, and celery in the remaining fat until the onion is soft and sweet.
Oven slow cook
Combine the sautéed ingredients with liquids and seasonings, then cover and transfer to the oven for a slow cook.
Stove reduce
Remove the pot from the oven, simmer on low heat to reduce the sauce, allowing flavors to concentrate.
Thicken sauce with Beurre Manié
Mix softened butter and flour to create a smooth paste, then stir it into the sauce to thicken.
Cool filling
Allow the filling to cool completely before assembling the pie to ensure proper pastry puffing.
Assemble pie
Blind bake the shortcrust pastry, fill with room temperature beef filling, and top with puff pastry before baking.
Egg wash
Brush the puff pastry lid with a beaten egg before baking to achieve a golden finish.
FAQ
What type of beef is best for this recipe?
Chuck beef is recommended for its balance of fat and tenderness, ensuring a juicy result.
Can I substitute Guinness in this recipe?
Yes, you can use red wine or a non-alcoholic substitute like beef stock and anchovies for flavor.
How do I ensure the filling cools properly?
Cover the pot while cooling to retain moisture and speed up the cooling process before refrigerating.
What is Beurre Manié?
Beurre Manié is a technique where flour is mixed with softened butter to thicken sauces smoothly.
Can I freeze the assembled pie?
Yes, you can freeze the uncooked assembled pie, then thaw and bake as instructed before serving.
How do I achieve a crispy pastry?
Blind bake the shortcrust pastry to ensure it retains its crispiness after adding the filling.
What type of stock should I use?
Low-sodium beef stock is preferred to prevent the dish from becoming overly salty.
Conclusion
The rich combination of chuck beef, flavorful vegetables, and a stout-based sauce culminates in a delicious pie that is perfect for any occasion. The tender meat, together with the buttery pastry, creates a heartwarming dish that brings satisfaction and joy to the table.
Beef and Vegetable Stew
A cozy classic, use the same filling ingredients to prepare a hearty stew served with crusty bread.
Mushroom and Bacon Quiche
Incorporate mushrooms and bacon into a quiche for a savory breakfast option. Use the shortcrust pastry as the base.
Hearty Shepherd’s Pie
Use the beef filling as a base and top with creamy mashed potatoes instead of pastry for a comforting shepherd’s pie.
Guinness Beef Burgers
Transform the beef mixture into juicy burgers flavored with the richness of Guinness and serve on toasted buns.
Beef Puff Pastry Rolls
Wrap the beef filling in puff pastry to create individual rolls that are perfect for appetizers or lunch.
Mushroom and Bacon Pasta
Sauté the mushrooms and bacon together with garlic and olive oil, then toss with freshly cooked pasta for a quick and tasty meal.
Vegetable Soup
Use the leftover vegetables and broth to create a nutritious vegetable soup, perfect for a lighter option alongside the rich pie.
