Steak and Stout Pies with Cheese
- prep time 30 min
- total time 120 min
- serves 4
1 tablespoon (15 mL) vegetable oil
2 pounds (1 kg) stewing beef, cut into 1-inch (2.5 cm) cubes
2 tablespoons (30 mL) butter
2 onions, sliced
2 carrots, sliced
2 stalks celery, sliced
2 tablespoons (30 mL) tomato paste
2 tablespoons (30 mL) all-purpose flour
1 can (440 mL) stout beer
1 tablespoon (15 mL) grainy or Dijon mustard
½ teaspoon (2 mL) each salt and pepper
1 cup (250 mL) shredded Black Diamond Old Cheddar Cheese (about 4 oz/125 g)
1 sheet frozen puff pastry (or half of a 450 g package), thawed
1. In a Dutch oven or other ovenproof pot, heat oil over medium-high heat. In two batches, brown beef; transfer each batch to a bowl using a slotted spoon.
2. Drain off fat, if necessary. In same pot, melt butter over medium heat. Add onion, carrot and celery; cook, stirring, until softened, about 8 minutes. Stir in tomato paste and flour; cook, stirring, for 1 minute. Stir in beer, mustard, salt and pepper. Return beef and accumulated juices to pot; bring to boil. Cover and bake in preheated 350°F (180°C) oven until beef is tender, about 1 hour.
3. Transfer mixture to four, 2-cup (500 mL) ovenproof soup bowls; sprinkle with cheese. In a small bowl, beat egg with 1 tsp (5 mL) water; brush edge of soup bowls with egg wash. Unroll pastry; cut into four squares. Centre pastry over filling, pressing overhang to dish. Brush pastry with egg wash. Using tip of small knife, poke a couple of steam vents in centre of pastry. Place bowls on baking sheet; bake in preheated 400°F (200°C) oven until pastry puffed and deep golden, 15 to 20 minutes.
4. Tip: To make as one large pie, spoon meat mixture into an 8-cup (2 L) casserole dish; sprinkle with cheese. On a floured surface, roll out pastry to fit top of dish, plus an additional 1-inch (2.5 cm) for overhang. Proceed as per recipe, baking for about 30 minutes or until deep golden and puffed.