Deep Dish Pub Pies
Why I Love This Recipe
I love meat pies and this is easy to make and tasty.
Ingredients You'll Need
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
Directions
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.
