| Portions |
|---|
| 6-8 |
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1kg stewing beef, trimmed and cut into 1-inch cubes
- Salt & pepper
- 4 tablespoons all-purpose flour, divided
- 1 tablespoon butter
- 2 yellow onions, large diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 4 garlic cloves, thinly sliced
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons finely chopped thyme
- 1 ½ cups ale (or stout)
- 2 cups beef stock
- 2 medium potatoes, peeled and diced into 1-inch cubes
For the Hot Water Pastry
- ¾ cup butter, cubed
- ¾ cup water
- 2 ¾ cups all-purpose flour
- ¾ teaspoon kosher salt
- 1 egg
- 1 tablespoon milk
Directions
- Heat your oven to 325ºF and heat a large heavy-bottomed pot over medium-high heat.
- Add the oil to the pan, season the beef well with salt and pepper, and dust with 2 tablespoons of flour. Sear the beef in two or three batches until well 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 in the onion, carrot, and celery, season with salt and pepper, and cook for 5 minutes or until softened and lightly brown. Add in the garlic and cook for an additional minute then stir in the tomato paste, brown sugar, Worcestershire sauce, thyme, and seared beef. Scatter over the remaining 2 tablespoons of flour and stir well to combine. Carefully stir in the stout, scraping the bottom of the pan to release any brown bits, then stir in the beef stock and turn the heat up to high. Add in the potatoes and bring the mixture to a boil then cover with a tight-fitting lid, transfer to the oven, and cook for 1 ½ hours or until the beef is tender.
- Meanwhile, make the hot water pastry by combining the cubed butter with 1 cup of water in large saucepot. Bring to a boil and, once the butter has melted, remove from the heat and dump in the flour and salt. Stir well until everything comes together. Turn the dough out onto a lightly floured work surface and allow to cool slightly. When cool enough to handle, knead the dough until very smooth and a little elastic.
- Wrap in plastic and place in the fridge for at least 2 hours to rest and chill. The dough can be made up to 1 day in advance.
- When the beef is cooked, use a slotted spoon to transfer it and the vegetables into a bowl, allowing most of the braising liquid to drain off. Place the braising liquid over high heat and 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 2 days. Season the beef and veg with more salt and pepper, if needed, and set aside to cool completely. If making in advance, cool the beef then to a container and store in the fridge for up to 2 days.
- When ready to bake the pie, heat your oven to 400ºF and wrap the outside of a 9-inch springform pan with aluminum foil.
- Lightly dust a work surface with flour, and divide the pastry into two pieces, one slightly smaller than the other. Roll the larger piece of pastry out to ¼-inch thick and transfer to the springform pan, lining the bottom and up the sides. Add the cooled beef filling then roll the remaining piece of pastry to ¼-inch thick and drape over the filling, crimping 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 on a large baking sheet in case of any bubble over or leakage.
- Bake for 30 minutes then reduce the heat of you oven to 350ºF and continue to bake for 30 to 35 minutes or until the pastry is golden brown and crisp.
- Allow the pie to cool for 10 minutes before unmolding, slicing, and serving with the reduced braising liquid as a gravy.