Higgidy Recipes for British Pie Week: Steak & Stout Pie With Crunchy Mash





Seeing as British Pie Week begins today, the CellarVie Wines team thought they would bring you this delicious Steak and Stout Pie with Crunchy Mash recipe courtesy of Higgidy.  

Ingredients for Steak and Stout stew

2 tablespoons olive oil

1 generous knob of butter

3 medium onions sliced into wedges

1kg shin of beef cut into 2-3cm dice

1 heaped table spoon of dark soft brown sugar

2 carrots peeled and thickly sliced

2 tablespoons of tomato puree

3 sprigs of thyme

2 heaped tablespoons of flour

1 teaspoons of English mustard powder

2-3 tablespoons of Worcestershire sauce

440ml can of stout

900ml of good quality beef stock

Salt and freshly ground black pepper

Method for Steak and Stout Stew

1. Place oil and butter in a heavy based oven proof pan, add the onions, beef and brown sugar on high for about 8-10mins.

2. Lower the heat and stir in the carrots, tomato puree and thyme.

3. Add the flour and mustard powder, stir to evenly distribute then add the Worcestershire sauce, stout and beef stock.

4. Bring up to a gentle simmer. Pop the lid on and place in the oven set at 170ºC for 1 hour.

5. Check after 1 hour, the stew should be very gently bubbling, give a good stir, add a little more stock if necessary and return to the oven for a further 1 hour 30mins.

6. Check the stew - by now the meat should be soft and breaking up, the gravy should be rich thick.

7. Taste and add salt and pepper if necessary.

8. Tip into pie dish (about 24cm diameter and about 5-6cm deep).

Ingredients for Crunchy Mash

1kg potatoes, such as Maris Piper

100g mature cheddar cheese, grated

3 table spoons of olive oil

2 table spoons of whole grain mustard

Good pinch of salt and freshly ground black pepper

Method for Crunchy Mash and Pie

1. Peel and quarter the potatoes, then cut the quarters in half again, cook in a pan of boiling salted water for 8-10mins. Drain well.

2. Toss the potatoes in a bowl with the remaining ingredients.

3. Pile the mash on top of the cooled stew.

4. Cook the pie in the oven for about 40mins at 180ºC until the stew is bubbling up around the crunchy mash.

5. Serve and enjoy! 
 
And if you run out of time to make your own, they are also available from Sainsbury's and Ocado.  
 
 
 
Visit www.higgidy.co.uk for more great pie recipes
 
 

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