This is the BEST Pie I ever made!

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

ale

🥗Healthier: non-alcoholic beer

💰Cheaper: lager

Non-alcoholic beer retains flavor without the alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be less expensive in bulk.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough is lighter and can be made from scratch.

Chop onions in half, remove skins, and dice into chunky pieces.

Heat a Dutch oven over medium to high heat and add a splash of olive oil.

Add diced onions to the Dutch oven, season with salt and pepper, and stir to sweat down and roast until browned.

Pour a glug of pale ale into the Dutch oven to deglaze the pan, stirring to reduce the ale by half, then set onions aside.

Cut flank steak into chunky pieces, avoiding small cuts.

Heat a frying pan with a splash of olive oil until it starts to smoke.

Sear the steak in the frying pan until caramelized, turning a few times for even color.

Transfer the seared steak to the Dutch oven with the onions.

Deglaze the frying pan with a splash of ale and pour the liquid into the Dutch oven with the steak and onions.

Pour beef stock into the Dutch oven until the liquid just covers the steak, stirring to combine.

Add 1-2 tablespoons of plain flour to the stock and stir well.

Taste the pie filling and adjust seasoning with sea salt and black pepper.

Bring the pie filling to a boil, cover with a lid, and place in a preheated oven at 150°C (about 302°F) to braise for 2 hours.

After 2 hours, remove the pie filling from the oven and let it cool for 10 minutes.

Transfer the steak, onions, and gravy into a pie dish and let it cool fully before adding pastry.

Prepare an egg wash by cracking an egg into a bowl and whisking it with a fork.

Lay pre-bought short crust pastry over the pie dish and trim excess pastry around the edges.

Use excess pastry to create a thicker crust around the edge and to make a pattern on top of the pie.

Brush the top of the pastry with egg wash and sprinkle with sea salt.

Bake the pie in a preheated oven at 180°C (about 356°F) for about 30 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens