DirectionsStep1Preheat oven to 180°C/350°F (160°C fan).Step2Brown beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp pepper. Heat oil in a large heavy based pot over high heat. Brown beef aggressively in 2 to 3 batches (do not crowd pot, else it gets watery instead of browning…Step3Wipe down pot: Wipe pot clean of burnt bits, if needed.Step4Cook bacon: Cool pot, add bacon. Place pot back onto medium heat. When you see some fat starting to melt, turn heat up to medium high and cook bacon until golden. Then remove into bowl with beef.Step5Cook mushrooms: Melt 30g/ 2tbsp butter in the pot. Cook mushrooms until golden with a pinch of salt and pepper. Remove into separate bowl with slotted spoon.Step6Cook other vegetables: Add onion, garlic, carrot and celery then cook for 5 minutes until onion is soft and sweet, not too golden. Add oil if needed, but bacon fat + residual butter should be enough.Step7Oven slow cook: Add beef, bacon, Guinness, water, stock, 1/4 tsp salt and 3/4 tsp pepper. Stir then bring to simmer. Cover with lid, then transfer to oven for 1 hour.Step8Add mushrooms, then continue cooking in the oven for a further 1 hour. Meat should be starting to be tender at this stage.Step9Stove reduce: Remove pot from oven. Remove lid, then simmer on low heat for 20 minutes to reduce sauce. Meat should now be "fall-apart-tender" but just holding form (not disintegrating).Step10Sauce thickener (Beurre Manié - Note 4): Mix together butter and flour until smooth.Step11Thicken sauce: Stir Beurre Manié into sauce. Once melted, leave on the stove for another 2 minutes. Sauce should be thicker than a normal stew, like a honey consistency. Sauce will not thicken any more in oven, s…Step12Cool: Cover pot with lid, then let it cool completely, preferably overnight. (Note 8)Step13Shortcrust base: Make and blind bake Shortcrust Pastry per that recipe using a 23cm/9” pie dish, whether using homemade or store bought. Then let it cool for at least 15 minutes (stays crispier).Step14Preheat oven: Turn oven up to 200°C/390°F (180°C fan).Step15Fill pie: Bring filling to room temp, do not use fridge cold. (Note 9) Fill pie with filling (use it all, pack it in a level surface or have slight mound).Step16Puff pastry lid: Partially thaw puff pastry (do not cut). Brush lip of pie crust base with egg, then top with puff pastry sheet. Trim excess with scissors, press to adhere to edges. Then press the tip of a fork around the edg…Step17Egg wash: Brush top with remaining whisked egg, then make a 2.5cm / 1" X incision in middle to allow steam to escape (stops lid doming).Step18Bake: Bake 45 - 50 minutes until top is super golden. Rest 5 minutes. Brag in comments below that you made this magnificent pie. Save Nagi a slice. Then serve remainder with ketchup or Aussie tomato sauce!IngredientsIngredients800 1.6Lb Chuck Beef (g/3.5cm/1.4" cubes, Note 1)1 teaspoonSalt½ teaspoonPepper2 tablespoonsOlive Oil (plus more as needed, or vegetable or canola)30 gramsUnsalted Butter200 gramsMushrooms (smallish, halved, larger ones quartered)125 gramsStreaky Bacon (cut into 1 x 1.5cm/0.4/0.6" cubes)1 Onion (cut into 2cm/0.8" cubes)2 Garlic Cloves (minced)1 Celery (cut into 1cm/0 .4" slices, split wide end of celery lengthwise, do n't want giant celery chunks)1 Carrot (halved, 1cm/0 .4" slices, quarter very thick end if needed)330 millilitersGuinness (Note 2)2 cupsBeef Stock (homemade or store bought low sodium, Note 3)1 cupWater¾ teaspoonBlack Pepper (coarsely crushed, plus more as desired)4 tablespoonsFlour60 gramsUnsalted Butter (softened)1 quantityShortcrust Pastry1 sheetPuff Pastry (for lid, Note 6)1 Egg (lightly whisked)add Aussie Tomato Sauce (or ketchup, for serving)See moreNutritionalNutritional806 Calories53 gTotal Fat173 mgCholesterol38 gCarbohydrate1,240 mgSodium41 gProteinFrom recipetineats.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
EatingWell Meat Pie
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