Chunky steak meat pie

Makes two pies with some gravy left over.

Method

  1. Brown the beef — Toss beef cubes with flour, salt, and pepper. Heat oil in a saucepan and brown beef in batches until well caramelised. Remove and set aside.
  2. Cook aromatics — In the same pan, cook onion, garlic, carrot, and celery until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute.
  3. Build the sauce — Deglaze with stout or wine, scraping up the brown bits. Return beef to the pan with stock, Worcestershire, bay leaf, and thyme. Bring to a simmer, cover, and cook gently for 1.5–2 hours, stirring occasionally, until beef is tender and sauce has thickened.
  4. Cool the filling — Remove the bay leaf. Allow filling to cool completely before assembling — this prevents soggy pastry.
  5. Assemble — Preheat oven to 200°C (fan 180°C). Line 2 small pie dishes with shortcrust pastry. Fill with the beef mixture. Top with puff pastry lids, seal and crimp the edges with a fork, and cut a small steam slit in each. Brush with egg wash.
  6. Bake — Bake for 25–30 minutes until golden and puffed. Rest for 5
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