Beef, Beer and Chestnut Pie

Beef, Beer and Chestnut Pie
Preparation time :

Cooking time : Approx 2½ hours

Oven Temperature : Gas mark 4-5,180°C, 350°F

Serves : 4-6

Take

Lean beef braising steak cubes
Red onion
Chestnuts
Bitter
Brown sugar
Wholegrain mustard
Gravy granules
Bay leaf
Puff pastry
Egg


Make

Place 450g (1lb) lean beef braising steak cubes, 1 red onion, cut into quarters, and 225g (8oz) vacuum packed whole peeled chestnuts into a deep pie or casserole dish. Mix together 600ml (1pt) bitter, 5ml (1tsp) brown sugar, 5ml (1tsp) wholegrain mustard and 15ml (1tbsp) gravy granules, pour over the meat. Add 1 bay leaf and stir together.
Roll out 450g (1lb) puff pastry, large enough to cover the pie dish. Damp the edges of the dish with water and then place the pastry over the pie dish, trim the edges and press down to seal. Cut a small slit on the top to allow the steam to escape. Glaze the pastry with beaten egg and bake for 2 hours. Once the pastry has risen and is golden (after 30 minutes) cover with foil to prevent burning.
Eat.

Serve with creamy mustard flavoured mashed potato

Products available for this recipe

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: info@heritagemeats.co.uk