Beef and carrot pie
Serves 6 | prep 25 mins | total time
- 900g braising steak, trimmed
- 3 tbsp plain flour
- 5 tbsp sunflower oil
- 2 onions, finely diced
- 1 garlic clove, finely diced
- 2 celery sticks, finely diced
- 375g Chantenay carrots, trimmed
- 2 tsp light muscovado sugar
- 2 tbsp cider vinegar
- 330ml bottle British pale ale
- 1 bay leaf
- some parsley and thyme sprigs
- 500g puff pastry
- 1 egg, roughly beaten
Prepare to the end of step 3, cool, cover and chill. The unbaked pie can be frozen.
- Cut the beef into 5cm chunks. Put the flour in a large mixing bowl and season. Set a large pan over a medium heat; add 3 tablespoons of the oil. Toss the meat in the seasoned flour and add enough to the pan for a single layer.
- Fry the meat for about 3 minutes, or until browned all over. Transfer to a bowl. Repeat with the remaining steak, adding more oil as you need it. Save any leftover flour.
- Once the meat is browned, lower the heat. Stir in the onions, garlic, celery and carrots; fry for 8 minutes, or until soft. Increase the heat and mix in the sugar and reserved flour. Cook for a minute, then add the vinegar, ale, 200ml water, herbs and the meat with its juices. Bring to the boil, then turn down very low. Season, cover and simmer for 1 hour. Remove the lid and cook for a further 30 minutes to reduce the liquid. Leave to cool.
Tip If you just fancy a beef stew, make this recipe to the end of step 3 and serve with mash.
- Remove the herbs and discard. Preheat the oven to 200°C, fan 180°C, gas 6. On a lightly floured surface, roll out the pastry to fit over the top of a 1.5 litre pie dish. Line the rim of
the dish with a strip of pastry and lightly brush with beaten egg. Fill with the cooled stew. Using a rolling pin, cover the dish with the pastry lid. Seal the edges with a fork. Brush with beaten egg and prick with a knife.
- Bake for 40 minutes, or till crisp and golden. Let to sit for 10 minutes before serving.
Recipe from The Great British Vegetable Cookbook (National Trust Books, £25).