Beef, Ale & Pickled Walnut Pie
The ultimate comfort food. We’ve added Pickled Walnuts for extra flavour and texture.
Method
1. Add the beef to the seasoned flour, and thoroughly coat until evenly covered.2. Heat half the butter in a saucepan then shake any loose flavour off the beef chunks and add to the pan. Sear all over until golden brown.
3. Add the vegetables and herbs, then pour in the ale and stock. Bring to a simmer, then cover with a lid and gently simmer for 1½ hours.
4. Preheat the oven to 220°C / 200°C / gas 7.
5. Once the beef is cooked, stir through the remaining butter and tip into an ovenproof serving dish.
6. Brush the edge of the dish with beaten egg. Unroll the pastry and place over the dish. Pinch the edges of the dish so that the pastry sticks to it and trim off any pastry around the edge.
7. Finally, brush the top of the pie with the remaining beaten egg and bake in the oven for 20-30 minutes until the pastry is golden brown on top.
Tip
Serve with buttery mash and winter greens. If you have any leftover pastry, cut out some decorative leaves to give your pie that wow factor.Ingredients
900g stewing beef, diced
25g flour, seasoned with salt and pepper, plus extra for dusting
100g butter
2 cloves garlic, roughly chopped
2 medium carrots, roughly chopped
150g mushrooms, sliced
2 sprigs fresh thyme
1 bay leaf
400ml good-quality ale
100g Opies Cocktail Onions
100g Opies Pickled Walnuts, sliced
500ml beef stock
2 free-range egg yolks, beaten
300g ready-made rolled puff pastry
