Beef pie

By Drum Digital
12 July 2016

“Comfort food” totally describes this meal.

By Hope Malau

Serves: 6

Preparation: 20 min

Cooking: 2 hr 40 min

30 ml (2 T) flour

salt and pepper

800 g beef goulash

80 g butter

30 ml (2 T) oil

2 onions, roughly chopped

300 ml stout beer

splash of Worcestershire sauce

750 ml (3 c) beef stock

Pastry

200 g self-raising flour

100 g butter

salt

115 ml cold water

1 egg, beaten

Preheat oven to 200 °C.

  1. Pastry Combine the flour, butter and salt in a large bowl. Add 100 ml of the cold water and work by hand until you have a nonsticky dough. If it seems dry, add the rest of the water. Wrap in clingfilm and chill for 1 hour.
  2. Season the flour with salt and pepper. Toss the beef in the flour. Heat half the butter and oil in a wide frying pan and, when it starts to smoke, brown the meat in batches. Remove with a slotted spoon.
  3. Add the remaining butter to the pan with the onions and a pinch of salt and fry over a low heat for 20 minutes until the onions are soft. Add the stout beer and the Worcestershire sauce and bring to a simmer.
  4. Return the meat to the pan and cover with the stock, then bring to a simmer, stirring occasionally, for 2 hours or until the meat is really tender. Once cooked, check if it needs more seasoning, then cool completely.
  5. Grease a pie dish and spoon in the pie filling.
  6. Lightly flour a work surface and roll out the pastry. Drape it over the dish allowing it to hang over slightly. Eggwash the pastry and cook the pie for 30 minutes.

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