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WE MAKE ALL THE PIES

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Winter has arrived but that doesn’t mean you have to swap your beer for something deemed “more suited” to the weather. All you need to do is pair it with a nice warming pie. We asked a few brewers for their favourite recipes…

INGREDIENTS
900g diced beef shin
25g flour, seasoned with salt and freshly ground black pepper, plus extra for dusting
100g butter
2 onions, roughly chopped
2 cloves garlic, roughly chopped
2 medium carrots, roughly chopped
150g button mushrooms
2 sprigs fresh thyme
1 bay leaf
400ml Saggy Stone California Steam
500ml beef stock
salt and freshly ground black pepper
1 free-range whole egg beaten with 1 extra free-range egg yolk
300g ready-made rolled puff pastry

METHOD
Dip the meat into the seasoned flour.

Heat half the butter in the pan and add the meat. Sear all over until golden brown.

Add the vegetables and herbs, then pour in the Saggy Stone California Steam and stock. Bring to a simmer, then cover with a lid and gently simmer on the stove for 1½ hours.

Preheat the oven to 220°C.
Once the pie filling is cooked, season to taste.
Add the remaining butter and tip into an ovenproof serving dish. Brush the edge of the dish with the beaten egg.

Roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge.

Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray.
Bake in the oven for 20-30 minutes until the pastry is golden brown on top.

Serve with chips, veg and a well-earned glass of beer.