20 March 2020 Big Drop Brewing Co Recipes

Steak and Milk Stout pie

Slow-cooked beef, a whole can of stout in the gravy, and puff pastry on top. Sunday night sorted.

Made with

• 

  Gluten Free

  Milk Stout

  • Can

  Buy online! — Milk Stout Find out more about Milk Stout

  31

Ingredients

• 2 tbsp cooking oil
• 900g boneless beef
• 300ml chicken stock
• 3 large carrots
• 1 celery stick
• 1 large onion
• 2 handfuls of chestnut mushrooms
• 3 cloves of garlic
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 can of Big Drop Milk Stout
• Salt and pepper for seasoning
• Puff pastry (however much you need for your pie dish)

Method

1. Preheat the oven to 160°C.
2. Heat up a large frying pan with the oil.
3. Sear the beef until it browns evenly.
4. Add in the chopped carrots, celery and onions.
5. Once soft, transfer to a large ovenproof casserole.
6. Add the chopped mushrooms, minced garlic, thyme and bay leaves.
7. Pour in enough stock so it just covers the ingredients — there should be some left over in case you need to add more.
8. Stir in the stout.
9. Pop in the oven and cook for 2–2½ hours until the beef is tender.
10. Have a little taste and add seasoning if needed.
11. Remove the thyme twigs and bay leaves and set aside to cool.
12. Once cooled, transfer the filling to a pastry-lined pie dish and add just enough sauce to cover. Use the remaining sauce for gravy.
13. Roll out the puff pastry on a well-floured surface until roughly 5mm thick and 5cm larger than your pie dish.
14. Cut some strips about 1cm wider than the rim of the dish from around the edge.
15. Brush the rim of the pie dish with beaten egg, fix the strips in place and brush with more egg.
16. Careful now — place the pastry lid over the filling, trim off the excess and brush the top with the beaten egg.
17. Pop in the oven for about 30 minutes until puffed up and golden brown.
18. Prep your accompanying veg, reheat the gravy, and bam. Sunday night sorted.