I may be a Frenchman but I do love the good old British pie, particularly ones cooked with beer/ale/stout. One of the good things about this pie is the amount of sauce/gravy to soak up your chips or to mop up with chunky bread – one thing I’ve learnt from my English in-laws is how good lots of sauce or gravy can be 😉
This is a great winter warmer recipe which is just what you want when in the middle of a wet and cold British winter. It’s not too complicated to make, is not overly expensive and is a pretty healthy all-rounder meal. One thing to bear in mind is that you want to go for the cheaper cuts of meat here, as you need the fat on the meat to give this dish flavour.
- Beef - 1kg (braising steak)
- Shortcrust pastry - 320g
- Olive oil - 3 tbsp
- Butter - 30g
- Herbes de Provence - 2 tbsp
- Bay leaves - 2
- Onion - 1
- Tomato purée - 70g
- Guinness - 440 ml
- Stock - 500ml (beef)
- French mustard - 2 tbsp
- Worcestershire sauce - 3 tbsp
- Strong white flour - 2 tbsp (heaped)
- Egg - 1
- Cook the onions and meat in a casserole dish (Le Creuset) with the oil and the butter at medium heat for 10 mn
- Add the flour and stir well
- Add the tomato purée, the Guinness, the Herbes de Provence, the bay leaves, the stock and cook for 2h with the lid on
- Pour everything into a pie dish, add the mustard, the Worcestershire sauce, mix and cover with the pastry
- Cook in the oven for 45mn at 210ºC.
Put your casserole dish on high heat and put the kettle on. Get all your ingredients ready.
Put the oil and the butter in your casserole dish. Chop your onion and cut your meat into 2cm cubes if it's not already done. Put the above in the casserole dish for 10 minutes, stirring regularly.
Once the meat and the onions are brown add the flour and stir well so you don't end up with big lumps.
Mix 1 litre of boiling water with 2 beef stock cubes to get 1 litre of beef stock. You can also use chicken or veg stock.
Then add the tomato purée, the Guinness, the Herbes de Provence (you could use rosemary & thyme instead), the bay leaves, the stock and cook for 2h with the lid on. If it's too liquid you can cook it some more without the lid on, for about 30 minutes.
Next roll out your pastry so it is slightly bigger than your chosen pie dish.
Pour your pie mix into the pie dish, add the mustard (you could use English mustard instead), the Worcestershire sauce and mix altogether, then cover with the pastry. Brush the beaten egg onto the pastry so it turns golden in the oven.
Cook in the oven for 45mn at 210ºC.
A firm favourite for all the family, our 1 year old gobbled it up!
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!