Roe Valley Beef and Stout Pie
Tender beef braised slowly in dark Irish stout and root vegetables, baked under a crisp layer of golden puff pastry.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •large casserole dish
- •pie dish
- •slotted spoon
- •rolling pin
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 30 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 48 g
- calories
- 620 kcal
Instructions
- 1
Toss the diced beef with the plain flour, salt, and black pepper in a bowl until coated.
- 2
Heat one tablespoon of vegetable oil in a large casserole dish on the hob over medium-high heat.
- 3
Brown the beef in small batches until deeply coloured on all sides, then transfer to a plate.
- 4
Add the remaining oil, chopped onions, and carrots to the pan, cooking for five minutes until softened.
- 5
Pour in the stout, scraping up any caramelised meaty bits stuck to the bottom of the pan.
- 6
Return the beef to the pan along with the hot beef stock, Worcestershire sauce, and fresh thyme.
- 7
Cover with a lid and simmer gently over low heat for ninety minutes until the beef is meltingly tender.
- 8
Transfer the cooked filling into a deep pie dish and leave it to cool for twenty minutes.
- 9
Unroll the puff pastry over the pie dish, trim the excess, and crimp the edges firmly against the rim.
- 10
Cut a small slit in the centre of the pastry to allow steam to escape during baking.
- 11
Brush the pastry evenly with the beaten egg to ensure a shiny, golden finish.
- 12
Bake at 200°C (180°C fan) for twenty-five minutes until the pastry is puffed and rich golden brown.
Chef's tips
Letting the meat filling cool before topping with pastry prevents the pastry fat from melting prematurely, ensuring a crisp lid. A deep pie funnel or egg cup placed in the centre can support the crust if your pie dish is wide.
Ingredient substitutions
- Irish stout → rich dark ale or alcohol-free stout
- puff pastry → shortcrust pastry for a sturdier, traditional crust
Storage
Store leftover cooled pie covered in the refrigerator for up to three days.
Reheating
Reheat slices in an oven preheated to 180°C (160°C fan) for fifteen to twenty minutes until heated through and crisp.
Common mistakes to avoid
- •Putting raw pastry over boiling hot stew, which turns the underside soggy.
- •Boiling the stew too vigorously on the hob, which makes the beef tough instead of tender.
Serving suggestions
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