Blog Recipe Of The Week

Father’s Day Beef & Beer Pie

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Treat your Dad this Father’s Day by making him this hearty Beef & Beer Pie from BBC Good Food by Sarah Cook. You can thank us later!

Serves 4 | Prep 1 hour | Cook 4 hours | More effort | 1356 calories per serving

1 onion, chopped
1 small celery stick, chopped
2 tbsp butter
2 tbsp plain flour
700g beef shin, featherblade or stewing steak, cut into large chunks
1 tbsp Worcestershire sauce
2 beef stock cubes
2 sprigs thyme
540ml can dark ale or beer

For the pastry
500g plain flour, plus a little extra
250g vegetarian suet
1 egg beaten
A few pinches poppy seeds

Heat oven to 160C / 140C fan / gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 minutes – this should thicken the sauce nicely.

Increase oven to 200C / 180C fan / gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.

Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 minds until golden brown and crisp. Reheat sauce and serve the pie along with some mash greens.

Recipe Tips

Make ahead tip – To assemble the pie in advance, cool the beef filling before putting into the pie. Both the filling and pastry can be made up to 24 hrs in advance too, just keep chilled in the fridge before assembling.