Beef, Beer and Chestnut Pot Pies
Bring back forgotten Family Favourite’s with Simply beef and lamb this autumn
If you’re cooking for a few friends this autumn then Individual Beef, Beer and Chestnut Pot Pies are sure to impress your guests, serve with your favourite vegetable dishes for a hearty meal. You can even prepare the pies in advance to minimise stress in the kitchen.
Serves 4
Preparation time: 15 minutes
Cooking time: Approximately 2½ hours
Ingredients:
450g/1lb lean boneless beef shin, cut into2.5cm/1 inch cubes
30ml/2tbsp plain flour seasoned with salt and freshly milled black pepper
45ml/3tbsp rapeseed or sunflower oil
1 red onion, peeled and sliced
100g/4oz vacuum packed whole peeled chestnuts, halved
300ml/½pint stout
140ml/¼pint good, hot beef stock
5ml/1tsp brown sugar
5ml/1tsp wholegrain mustard
1 bay leaf
For the Pot Pie Topping:
½ x 500g pack prepared puff pastry
1 egg, beaten
Method:
1. Place the seasoned flour and seasoning into a large plastic food bag. Add the beef in batches and shake to coat.
2. Heat the oil in a non-stick frying pan and cook the beef in batches for 4-5 minutes until brown on all sides. Transfer to a 1.2L/2pint ovenproof casserole dish suitable for the hob and oven.
3. In the same frying pan cook the onions and chestnuts for 2-3 minutes. Spoon into the casserole dish.
4. Add the remaining ingredients, bring to the boil, cover, reduce the heat and cook on the hob or in a preheated oven at Gas mark 3, 170°C,325°F for 1½hours.
5. Remove the casserole from the hob or oven and increase the oven temperature to
Gas mark 5, 190ºC,350ºF.
6. Remove the bay leaf and spoon into 4 individual 300ml/½pint ovenproof dishes.
7. For the pot pie topping, roll out the pastry in a large square on a lightly floured surface to about 3mm/1/8 inch thickness. Cut the pastry lids,, large enough to cover each dish.
8. Spoon the filling evenly between the dishes, dampen the edges with water and
cover with a pastry lid. Cut a small slit on top to allow any steam to escape. Transfer to a baking tray and brush the pastry with the egg.
9. Cook for 25-30 minutes, or until the pastry is golden.
10.Serve the pies with creamy mash and seasonal vegetables.
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