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.
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