Easy Food Recipes and Cooking - Steak and Beer Pie
4 Portions
• 30 ml olive oil
• 1 kg rump steak, diced
• 1 onion, finely chopped
• 2 carrots, diced
• 1 stalk celery, diced
• 3 garlic cloves, finely chopped
• 2 x cans (340 ml) beer
• 250 ml beef stock
• 2 bay leaves
• 5 ml dried mixed herbs
• salt and freshly ground black pepper to taste
• 1 x 400 g sheet puff pastry
• 1 egg, whisked
Heat the oil in a large saucepan. Brown the meat in small batches – don’t do it all at once or it will go soggy. Remove with a slotted spoon and set aside. Sauté the onion, carrot, celery and garlic in the juices for about 5 minutes until soft and translucent. Spoon the meat back in and add the beer, stock, bay leaves and mixed herbs. Season with salt and pepper. Cover and simmer for at least 2 hours. The meat should be meltingly
tender. Spoon the meat mixture into 4 small ovenproof bowls or 1 large pie dish and allow to cool. Cut the puff pastry to size and place on top of the pie filling. Decorate with offcuts of pastry and prick two small holes for the steam to escape. Brush with the beaten egg and bake at 200ºC for about 30 minutes or until the
apastry is golden brown and cooked.