Dig into this warm and hearty pie, featuring chunks of beef, vegetables and Black Diamond Old Cheddar Cheese.
Courtesy of Alison Kent
ingredients
directions
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.
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.
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.
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.