Ingredients:

  • 5 lbs (1.15 kg) Beef, chuck or skirt, trimmed (cut into 1.5-inch cubes)
  • 3 Tbsp All-purpose flour (for dusting)
  • Salt and Black Pepper, to taste
  • 3 Tbsp Olive oil (or beef fat)
  • 1 large Yellow Onion, finely chopped
  • 2 medium Carrots, peeled and diced
  • 2 Celery stalks, diced
  • 8 oz (225 g) Brown mushrooms (chestnut), quartered
  • 12 fl oz (350 ml) Dark Ale or Stout (e.g., Guinness)
  • 3 cups (700 ml) Beef Stock (low sodium), hot
  • 1 Tbsp Tomato Purée
  • 4 Fresh Thyme sprigs (tied together)
  • 2 Bay Leaves
  • 1 tsp Worcestershire Sauce (optional)
  • 2 sheets (Approx. 500 g) Ready-rolled shortcrust pastry
  • 1 large Egg, beaten (for egg wash)
  • 1 Tbsp Milk (added to the egg wash)

Instructions:

  1. Season and Sear: Toss the beef cubes with 2 Tbsp of flour, salt, and pepper. Heat oil in the Dutch oven over medium-high heat. Sear the beef aggressively in batches until deeply browned on all sides. Remove and set aside.
  2. Build the Base (Mirepoix): Lower the heat. Add onions, carrots, and celery to the pot and sauté gently until softened (about 8-10 minutes). Add mushrooms and cook until their moisture evaporates.
  3. Thicken: Stir in the remaining 1 Tbsp of flour and the tomato purée; cook for 1 minute.
  4. Deglaze: Pour in the ale. Scrape the bottom of the pot to lift any browned bits (the fond). Reduce the ale slightly (about 3 minutes).
  5. Braise: Add the hot beef stock, Worcestershire sauce, seared beef, thyme sprigs, and bay leaves. Bring the mixture to a gentle simmer.
  6. Slow Cook: Cover the pot tightly and transfer to a preheated oven at 325°F (160°C). Cook for 3 hours 15 minutes, or until the beef is fork-tender. Remove the pot and discard the thyme and bay leaves. Crucially, allow the filling to cool completely to room temperature (at least 1 hour).
  7. Assemble the Pie: Preheat oven to 400°F (200°C). Grease your 9-inch pie dish. Line the dish with one sheet of pastry, allowing overhang. Fill the pie dish with the completely cooled beef mixture. Brush the edges of the bottom pastry with egg wash, then top with the second sheet of pastry (the lid). Crimp and seal the edges tightly, trimming any excess.
  8. Finish and Bake: Whisk the remaining egg with milk to create the egg wash and brush generously over the pastry lid. Cut 2-3 small vents into the centre. Place the pie on a baking tray and bake for 40–45 minutes, or until the pastry is puffed and golden brown. Allow the pie to rest for 10-15 minutes before slicing and serving.