Our McGargles Stout Pie Recipe!
If you’re lucky enough not to be flooded out of your kitchen, here’s something nice and hearty that will warm you up. A beautiful steak and McGargles Stout pie that will be the highlight of your winter! It’s really simple and we’ve even used puff pastry for the top that you can buy in any local shop – nice and easy! If you’re one of those very healthy people, you can still make the filling without the pastry and serve it as a stew of casserole. Pure comfort food for when mother nature is trying to ruin your life!
Here’s what you’re going to need:
- 700g stewing beef, diced
- salt, to taste
- ground black pepper, to taste
- 2 tablespoons flour (heaping)
- 2 -3 tablespoons of olive oil
- 1 onion, peeled and roughly chopped
- 2 -3 carrots, peeled and chopped (depending on size)
- 2 -3 potatoes, peeled and chopped (depending on size)
- fresh rosemary (fresh herbs, pick leaves and add about a handful) or fresh thyme (fresh herbs, pick leaves and add about a handful) or bay leaf(fresh herbs, pick leaves and add about a handful)
- 2cups of McGargles Stout
- 800g diced tomatoes
- 1 sheet puff pastry, defrosted (1 sheet from a 1 lb. 2 oz. package)
- 1 egg
Here’s what you’re going to do:
- Season your beef with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
- Heat olive oil, over med-high heat, in a large casserole type pan and brown the meat. Try not to crowd the meat – so if you don’t have anything big enough, do this in two batches (up there for thinking wha’?)
- Add the onion and cook for 1 more minute. Then add the carrot and fresh herbs. Cook for another 4 minutes. Add the McGargles Stout and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
- To make pies:.
- Preheat your oven to 180 degrees C.
- Put your meat filling into a large baking dish and prepare the bowls you will serve the pies in.
- Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out circles (using the bowls for serving as a template) – about 1cm bigger than the top of your bowls. Brush the top of the pastry with beaten egg and place on a baking tray lined with grease proof paper.
- Bake both the pasty tops and the pie filling in the preheated oven for about 35 minutes or until golden and bubbling.
- Add the pie filling to your bowls and top with the puff pastry lids.