In celebration of British Pie Week, we asked the lovely lot at The Bricklayers Arms in Chipstead to create a pie recipe just for us!
Ingredients –Pie filling
500g of good quality diced stewing steak
Salt & pepper
2 Tbsp vegetable oil
1 onion finely chopped
2 carrots chopped
1 Tbsp cornflour
250ml dark beer (Harvey’s Old Ale)
Few sprigs of thyme
180g whole button mushrooms
1 beef stock cube dissolved in 400ml of water
1 free range egg, beaten
125g Plain Flour
Pinch of salt
60g cubed butter
2-3 Tbsp cold water
Season beef with salt and pepper, heat an ovenproof casserole dish until hot. Add the oil & fry beef in batches until browned then return all the beef back to pan. Add the cornflour and stir to coat all the beef then add the onions, carrots, thyme & mushrooms. Gently fry for 2-3 minutes.
Add stock and the beer and bring to a simmer, cover with a lid and simmer for 2-3 hours or until beef is tender. Alternatively put in slow cooker on low for 8 hours. Season to taste with salt & pepper and set aside to cool.
For the pastry put the flour, salt, pepper and butter in a bowl and use fingertips to rub butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Using a knife stir in just enough water to bind dough together then wrap in cling film and chill for 10-15 mins before using. Alternatively buy pre made pastry from shop!
Roll out pastry on floured surface to 2-3mm thick, big enough to cover pie dish and filling.
Spoon the pie filling in to large pie dish and brush the edge of the dish with beaten egg. Lay the pastry over top of filling and dish and crimp the edge to seal then brush the pastry with more beaten egg.
Cut two slits in top of pie to let steam escape, place on a baking tray in the oven for 25-35 minutes or until filling is hot and pastry crisp and golden brown. Serve with creamy mash potato and fresh vegetables – ENJOY!
Alternatively just come to The Bricklayers Arms and we will make it for you!