750g beef chuck steak, cut into 2.5cm cubes
2 tablespoons plain flour
olive oil, for frying
150g bacon, chopped coarsely
1 medium carrot, chopped finely
1 stick celery, chopped finely
1 medium brown onion, chopped finely
4 cloves garlic, crushed
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves, chopeed
pinch ground nutmeg
500ml beef stock
500ml dark ale
400g can chopped tomatoes
2 tablespoons Worcestershire Sauce
400g small button mushrooms
¼ cup chopped flat-leaf parsley
375g packet Careme all butter puff pastry
1 tablespoon milk
Sea salt flakes
1. Preheat the oven to 180’C.
2. Combine beef and flour in a medium bowl; toss to coat evenly. Season with salt and freshly ground black pepper.
3. Heat 1 tablespoon of the olive oil in deep, heavy-bottom casserole pan over medium high heat. Add 1/3 of the beef and cook until well browned on each side. Remove from pan to a plate and repeat with remaining oil and two batches of beef.
4. Return the pan to the heat with 1 tablespoon of olive oil. Add the bacon, carrot, celery, onion and garlic, cook, stirring until browned lightly.
5. Pour in the stock, beer, canned tomatoes and Worcestershire sauce, followed by the thyme, rosemary and nutmeg. Add the browned beef to the pan with any juices and stir to combine.
6. Cover with a tight fitting lid, place in the oven and cook for 2 hours or until beef is tender.
7. Add mushrooms and parsley and cook for a further 20 minutes.
8. Transfer beef mixture to a large pie dish and cool beef mixture to room temperature. (the beef mixture can be done a day or two ahead).
9. Preheat the oven to 200’C. Whisk egg and milk together in a small bowl.
10. Roll out the pastry to at least 3cm larger than the dish. Cut 1cm strips from the out edge of the pastry. Brush the rim of the pie dish with water. Place pastry strips on the rim, pressing edges to join. Brush pastry rim with egg wash. Top the pie dish with the pastry to cover; press or crimp edge to seal. Brush pastry with egg wash and sprinkle with sea salt flakes.
11. Place pie onto a baking tray and bake for about 35 minutes or until the top of the pastry is risen and deep golden brown. Serve with mashed potato and steamed green vegetables, if liked.
THE ULTIMATE MASH POTATO
Place 1kg coarsely chopped peeled potatoes in a medium saucepan with enough cold water to barely cover the potato. Salt the water and bring to the boil; boil for 15 minutes or until potato is tender; drain. Mash the potatoes using a ricer or potato masher. Stir 90g butter and ¾ cup hot milk into potato, folding gently until mash is smooth. Season with sea salt flakes and freshly ground pepper.
TIP You can use any all-purpose or mashing variety, such as desiree, sebago, coliban or king edward.