BEEF & BEER PIE
PREP + COOK TIME 2 HOURS 30 MINUTES
(+ REFRIGERATION & COOLING) SERVES 6
¼ cup (60ml) extra virgin olive oil
1.2kg trimmed beef chuck steak or
gravy beef, cut into 1cm cubes
¼ cup (35g) plain flour
2 large (400g) brown onions,
chopped finely
2 cloves garlic, crushed
2 teaspoons fresh thyme leaves
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup (250ml) beer
2 cups (500ml) beef stock
¼ teaspoon freshly ground
black pepper
¼ teaspoon ground white pepper
1 egg yolk, beaten lightly
2 teaspoons milk
CHEESEY SHORTCRUST PASTRY
3 cups (450g) plain flour
½ cup (40g) finely grated parmesan
1 teaspoon coarsely ground
black pepper
1 teaspoon sea salt flakes
200g butter, chilled, chopped
2 eggs
1 tablespoon chilled water,
approximately
1 Heat 1 tablespoon of the oil in
a large saucepan over high heat.
Meanwhile, toss the beef in flour
until evenly coated. Cook beef, in
batches, until browned, using
another 1 tablespoon oil as needed.
Transfer beef to a medium bowl.
2 Heat the remaining 1 tablespoon oil
in the same pan; cook onion, stirring,
for about 5 minutes or until soft. Add
the garlic, thyme, paste and sauce;
cook, stirring, for 1 minute or until
fragrant. Stir in beer; bring to the boil.
Boil, uncovered, until reduced by half.
Return beef to the pan. Gradually stir
in the stock and peppers; stir until
the mixture boils and thickens
slightly. Simmer, covered, for 1 hour
30 minutes. Uncover; simmer for about
30 minutes or until beef is tender and
the sauce is thickened. Season to taste
with sea salt. Cool slightly, then
refrigerate for several hours until cold.
3 Make cheesey shortcrust pastry.
4 Meanwhile, preheat oven to
220°C/200°C fan. Roll one pastry
round between sheets of baking
paper until large enough to line
a deep 24cm pie dish or removable
base flan tin. Lift the pastry into dish;
ease into the base and side; trim
edge. Place the dish on an oven tray.
5 Spoon the cold beef mixture into
the pastry case. Roll the remaining
pastry round between sheets of
baking paper until large enough to
cover the pie dish. Place the pastry
over the filling; trim off excess pastry
with a knife. Cut six x 3cm heart
shapes from the pastry trimmings
to decorate the top of the pie.
6 Brush the top with a little of the
combined egg yolk and milk. Press
the edges to seal. Brush the hearts
lightly with egg mixture. Bake the pie
on lowest shelf for about 1 hour or
until the pastry is browned. Stand
pie for 30 minutes before cutting.CHEESEY SHORTCRUST PASTRY
Process flour, cheese, pepper, salt
and butter until crumbly. Add eggs
and water; process until ingredients
just come together. Knead pastry
on a floured surface until smooth.
Divide pastry in half; shape each
piece into a flat round. Enclose
rounds in plastic wrap. Refrigerate
for 30 minutes.AWW FOOD • ISSUE FORTY NINE 83
Beef & Beer Pie