Pie Masters

Buttery, cheesey pastry with hits of pepper is the ultimate wrapping for this tender beef and beer filling.

BEEF & BEER

PIE PREP + COOK TIME 2 HOURS 30 MINUTES (+ REFRIGERATION & COOLING) SERVES 6

1/4cup (60ml) extra virgin olive oil

1.2kg trimmed beef chuck steak or gravy beef, cut into 1cm cubes 1/4cup (35g) plain flour

2 large (400g) brown onions, chopped finely

2 cloves garlic, crushed

2 teaspoons fresh thyme leaves

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 cup (250ml) beer

2 cups (500ml) beef stock

1/4teaspoon freshly ground black pepper

1/4teaspoon ground white pepper

1 egg yolk, beaten lightly

2 teaspoons milk

CHEESEY SHORTCRUST PASTRY

3 cups (450g) plain flour

½ cup (40g) finely grated parmesan

1 teaspoon coarsely ground black pepper

1 teaspoon sea salt flakes 200g butter, chilled, chopped

2 eggs

1 tablespoon chilled water, approximately

1 Heat 1 tablespoon of the oil in a large saucepan over high heat. Meanwhile, toss the beef in flour until evenly coated. Cook beef, in batches, until browned, using another 1 tablespoon oil as needed. Transfer beef to a medium bowl.