Beef, Beer and Chestnut Pot Pies #GBBW2020 #Recipe

Vanessa Owen
29th April 2020

A great pub classic recipe with slow cooked boneless beef shin, chestnuts, onions, mustard and stout covered with a layer of puff pastry. Delicious!

1. Place the seasoned flour and seasoning into a large plastic food bag. Add the beef in batches and shake to coat.
2. Heat the oil in a large non-stick frying pan and cook the beef in stages for 4-5 minutes until brown on all sides. Spoon into a 1.2L overproof casserole dish suitable for the hob and oven.
3. In the same frying pan, fry the onions and chestnuts for 2-3 minutes. Spoon into the casserole dish with the beef.
4. Add the rest of the ingredients, turn up the heat and boil. Then cover, turn down the heat and cook on the hob or in a preheated oven at 170C, 150C fan, Gas Mark 3 for 1.5 hours.
5. Remove the casserole from the hob or oven and turn the oven to 190C, 170C fan, Gas Mark 5.
6. Remove the bay leaf and spoon into a 1.2L ovenproof pie dish.
7. For the topping, roll out the pastry in a large square on a lightly floured surface to about the thickness of a pound coin. Cut the pastry lid large enough to cover the dish.
8. Spoon the filling into the casserole dish, dampen the edges with water and cover the top with a pastry lid. Cut a small slit on top of the pastry for the steam to escape. Put the pie on a baking tray then brush the pastry with the beaten egg.
9. Cook for 25-30 minutes, or until the pastry is golden.
10. Serve the pie with creamy mash and seasonal vegetables.

Recipe Info

Serves

4

Ingredients

450g lean boneless beef shin, cut into 2.5cm cubes
2 tbsp plain flour seasoned with salt and pepper
3 tbsp rapeseed or sunflower oil
1 red onion, peeled and sliced
100g vacuum packed whole peeled chestnuts, halved
300ml stout
150ml good, hot beef stock
1 tsp brown sugar
1 tsp wholegrain mustard
1 bay leaf
1/2 x 500g pack prepared puff pastry
1 egg, beaten

Equipment

Plastic food bag
Large frying pan
1.2L casserole dish
Rolling pin