Deep Dish Pub Pies
2 lb. beef such as steak
1/2 cup flour
2 tsp. salt
1 tsp. pepper
3 tbsp. oil
1 cup chopped onions
2 minced cloves garlic
3 cups beef stock
1 bottle or can of beer (340 ml. approx)
1 cup tomato sauce (7 1/2 oz. can
1 tbsp. worcestershire sauce
1 bay leaf
1/2 tsp. thyme
2 diced carrots
3 diced potatoes
3/4 cup diced celery
1 1/2 cups mushroom stems and pieces
Pie dough of choice or puff pastry
1 lightly beaten egg
Cut beef into small cubes.
In plastic bag, combine flour, salt and pepper. Add beef and shake to coat with flour; reserve remaining flour.
In a large, heavy saucepan over medium high heat, heat 1 tbsp. of oil; brown beef cubes well (in batches and adding more oil as needed). Add onions and garlic; cook until softened. Add stock, beer, tomato sauce, worcestershire sauce, bay leaf and thyme.
Bring to a boil., stirring well to scrape brown bits from bottom.
Reduce heat, cover and simmer for about 1 hour or until meat is nearly tender.
Add carrots, potatoes and celery; cover and simmer 30 minutes; add mushrooms and simmer 15 minutes longer or until meat and vegetables are tender.
Mix reserved flour mixture with a little cold water until smooth.
Stir into beef mixture and bring to a boil, stirring; simmer about 5 minutes.
Remove bay leaf.
Taste and adjust seasoning.
Divide beef mixture among 8 individual casseroles (each about 10 oz; 4” diameter) Cover with pie dough or puff pastry.
Place on a large baking sheet.
If using puff pastry chill for about 15 minutes. Brush tops with a lightly beaten egg and bake in a 400 degree oven for about 12 minutes or until puffed and golden brown.
If using pie dough at 425 for as long as it takes to brown the crust.
Pairs Well With
I love meat pies and this is easy to make and tasty.