makes 4 individual pies
takes 3 1/2 hours
- 2 tbsp butter
- 1 onion, diced
- 200g kidney (I used lamb), cut into 2cm cubes, make sure you remove the white tubes in the middle
- 800g beef stew meat, cut into 2cm cubes
- 1/4 cup all-purpose flour
- salt & freshly ground pepper
- 1 small celeriac, remove skin and cut into 2cm cubes
- 3-4 large carrots, peeled & sliced into thick pieces
- 2 tbsp fresh thyme leaves, roughly chopped
- 3 bay leaves
- 1 can (approx. 400ml) Guinness or other dark beer or stout. I used Moa Imperial Stout - don't forget one for the chef :)
- 1 1/2 cups beef stock
- 3 tbsp Worcestershire sauce
- 1-2 cups mushrooms, depending on size or really how many mushrooms you want to throw in, clean and chop them in half if large
- 1 large sheet flaky puff pastry - I use Paneton as it's made with all natural ingredients
- 1 egg, beaten - for the glaze
- Preheat oven to 180oC
- Melt the butter over a low-medium heat in a large oven proof pot (that has a lid) and saute onion until soft but not browned.
- Mix the steak n kidney in the seasoned flour then add to the pan.
- Brown the meat, stirring. Add the vegetables, thyme and bay leaves. Add the beer, stock and Worcestershire sauce. Gently bring to the boil. Cover the pot with the lid askew and place it in the oven.
- Bake for 1 1/2 hours, then check the liquid level. Add more stock if required. You can add the mushrooms now. Cover and bake for 1 hour longer.
- Dust your counter with flour and roll out pastry so it will cover 4 10oz pie dishes (approx. 1 1/4 cup each). Cut into four pieces.
- Fill the pie dishes with the stew, brush edges with the beaten egg. Place the pastry on top and press edges firmly, trim off any excess pastry hanging over the side. Cut a small hole in the centre to allow steam to escape and to prevent the pastry going all soggy.
- With any left over pastry cut out leaves or get all creative and make any shape you like and stick them on the pie tops. Finish off by brushing the top with the rest of the beaten egg.
- Bake the pie for about 30 minutes or until golden brown and enjoy!
adapted from yvette van boven - Homemade Winter