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Beef,Beer and Chestnut Pie Recipe from Simply Beef and Lamb

Beef,Beer and Chestnut Pie

Eat.
Serve with creamy mustard flavoured mashed potatoes, additional gravy and braised apple and red cabbage.

Serves: 
6
Time to prepare: 
10 minutes
Cooking time: 
2 hours 30 minutes

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Beef
Ingredients: 
  • 450g/1lb lean beef braising steak cubes
  • 1 red onion, peeled and cut into quarters
  • 225g/8oz vacuum packed whole peeled chestnuts
  • 600ml/1pint bitter
  • 5ml/1tsp brown sugar
  • 5ml/1tsp wholegrain mustard
  • 15ml/1tbsp gravy granules
  • 1 bay leaf
  • 450g/1lb puff pastry
  • 1 egg, beaten
Method: 
  1. Preheat the oven to Gas mark 4-5, 180-190ºC, 350-375ºF
  2. Place the beef cubes, onion and chestnuts into a deep pie or casserole dish.
  3. Mix together the bitter, brown sugar, mustard and gravy granules, pour over the meat. Add the bay leaf and stir together.
  4. Roll out the puff pastry, large enough to cover the pie dish. Damp the edges of the dish with water and then place the pastry over the pie dish, trim the edges and press down to seal. Cut a small slit on the top to allow the steam to escape. Glaze the pastry with the egg and bake for 2 hours. Once the pastry has risen and is golden (after 30 minutes) cover with foil to prevent burning.
  5. Serve with creamy mustard flavoured mashed potatoes, additional gravy and braised apple and red cabbage.