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Cornish pasty-inspired pie recipe

2 ratings

In this warming winter pie, the beef, carrot and swede filling is cooked with ale to give a lovely depth of flavour. Serve with a side of steamed kale. See method

Serves 6
20 mins to prepare and 1 hr 45 mins to cook
533 calories / serving

Ingredients

2 onions, peeled and roughly chopped
2 tbsp olive oil
2 garlic cloves, crushed
2 carrots, roughly chopped
2 sticks celery, cut into 1cm slices
500g stewing beef, preferably chuck from the butchery counter, cut into 2cm pieces
2 tbsp flour
250ml amber ale
100ml strong beef stock, made with 1 beef stock cube
2 potatoes, unpeeled, cut into chunky half moons
1 swede, peeled and cut into chunky half moons
1 x 375g pack shortcrust pastry
1 egg, beaten
steamed kale, to serve (optional)

Each serving contains

Energy
2230kj
533kcal 27%
Fat
26g 38%
Saturates
9g 46%
Sugars
11g 12%
Salt
1.1g 19%

of the reference intake
Carbohydrate 47.2g Protein 25.1g Fibre 4.3g

Method

Fry the onions in the oil for 5 mins until softened. Add the garlic, carrots, celery, beef and flour. Stir well and season with a good grind of black pepper.
Pour in the ale and beef stock, cover and cook for 45 mins. Stir every 15 mins or so. Take off the heat, and allow to cool to room temperature. (You can freeze the mixture at this point; defrost to room temperature to continue).
Preheat the oven to gas 6, 200°C, fan 180°C, fan. Starting with the potato and swede slices, layer the sliced potato and swede in a pie dish with the meat mixture, seasoning well with black pepper between layers, until everything is used up.
Line the edges of a pie dish with strips of pastry, pressing them on to the rim, then brushing with beaten egg. Drape the pastry over the dish, and press the edges into the pastry strips lining the rim. Cut a small cross in the centre to allow the steam to escape. To crimp: using the back of a table knife, pull the pastry back from the edges, while pressing down one side with your thumb, to create a scalloped effect. Repeat around the circumference of the pie.
Brush the pastry with egg wash, place on a baking sheet in the oven and bake for 1 hr until golden brown and cooked through. To test if the potato and swede are cooked, press a knife through the pastry to the base of the pie, it should slide back out easily. Remove and serve with steamed kale and a large glass of Doom Bar.

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