Beef brisket gives this pie a ridiculously tender filling, the strong stout gives it some depth, and a crumbly homemade pastry makes this dish a really phenomenal eating experience.
2 tablespoons (30 ml) olive oil
1 kg beef brisket, trimmed and cut into 2-cm (1-inch) cubes
4 tablespoons (34 g) flour, divded
Kosher salt and freshly ground black pepper, to season
1 tablespoon (14 g) unsalted butter
2 yellow onions, large diced
3 carrots, peeled and diced
2 stalks celery, diced
4 cloves garlic, finely chopped
1 tablespoon (15 g) tomato paste
1 tablespoon (12 g) brown sugar
2 teaspoons (10 ml) Worcestershire sauce
2 bay leaves
2 teaspoons thyme, finely chopped
1 1/2 cups (375 ml) stout
2 cups (500 ml) beef stock
2 medium potatoes, peeled and diced into 2 cm (1-inch) cubes
3/4 cup (168 g) unsalted butter
3/4 cup (180 ml) water
2 3/4 cups (370 g) all-purpose flour
1 teaspoon kosher salt
1 tablespoon (15 ml) milk
Preheat your oven to 325°F (160°C) and heat a large heavy-bottomed pot over medium-high.
Add the oil to the pan, season the beef well with salt and pepper and dust with two tablespoons of flour.
Sear the beef in two or three batches until browned on each side, about 8 minutes total, removing the meat to a dish once seared.
Add the butter to the pan and turn the heat down to medium. Add the onion, carrot, and celery, season with salt and pepper and cook for five minutes or until softened and lightly brown.
Add the garlic and cook for an additional minute or two. Add the tomato paste, brown sugar, Worcestershire sauce, bay leaves, thyme and beef.
Scatter with the remaining two tablespoons of flour and stir well to combine.
Add stout, scraping the bottom of the pan to release any brown bits.
Add the beef stock and potatoes and bring the mixture to a boil. Cover with a tight-fitting lid, transfer to the oven and cook for one and a half to two hours or until the beef is tender.
Transfer the beef and vegetables to a bowl, leaving the braising liquid in the pan. Place the braising liquid over high heat. Bring to a boil to reduce by about half.
Keep warm over low heat or if prepping in advance, transfer to a container and place in the fridge for up to two days or freezer for three months.
Season the beef and veg with more salt and pepper, if needed, and set aside to cool completely.
Combine the butter with water in a large saucepan. Bring to a boil and melt the butter. Remove from the heat and add flour and salt. Stir to bring together and turn out onto a lightly floured surface. When cool enough to handle, knead the dough until very smooth and a little elastic.
Wrap in plastic and set aside to rest for 30 minutes. TIP: You can make this dough up to one day in advance and store it in the fridge. Just be sure to set it out at room temperature for 1 hour before rolling.
When ready to bake, set a rack to the bottom position and preheat your oven to 400°F (200°C). Wrap the outside of a nine-inch springform pan with aluminum foil.
On a lightly floured surface, divide the pastry in two, one slightly smaller than the other. Roll the larger piece of pastry out to half a centimetre (a quarter-inch) thick and transfer to the springform pan, lining the bottom and up the sides.
Fill with the cooled beef and veg.
Roll out the remaining pastry and drape over the filling, crimping and sealing the edges with a fork or by pinching with your fingers.
Beat together the egg and milk and brush over the top of the pie. Cut a vent into the centre of the pastry and place it on a large baking sheet.
Bake and Serve
Bake for 20 minutes then reduce the heat to 350°F (175°C) and continue to bake for 30 to 35 minutes or until the pastry is golden.
Allow the pie to cool for 10 minutes before unmolding, slicing, and serving with the reduced braising liquid as a gravy. Enjoy!