Beef and Stout Pie with Sour Cream and Thyme Pastry recipe

Warming winter recipe for Beef & Stout Pie with Sour Cream & Thyme Pastry

Ingredients

For the filling:
30 ml olive oil
1 kg beef cubes
salt & pepper
30 ml flour
1 onion, finely chopped
2 cloves garlic, finely chopped
2 stalks celery, finely sliced
1 bay leaf
2 cloves
15 ml tomato paste
440 ml stout
500 ml beef stock
15 ml Worcestershire sauce

For the sour cream & thyme pastry:
3 cups (750 ml) white bread flour
5 ml salt
1 tablespoon thyme leaves
250 ml cold butter, cubed
250 g sour cream
1 egg, lightly whisked, for brushing

How To

For the filling:
In a large dutch oven / cast iron pot, heat the oil and fry the meat over high heat in batches, giving it some colour and seasoning it with salt & pepper as you fry. Add a little flour to each batch as it is frying, using all the flour by the last batch. Remove the meat from the pot and set aside (it will still be raw on the inside).

If the pot is smoking hot at this point, remove it from the heat and give it a few minutes to cool. Turn the heat down to medium, then add a little more oil and fry the onion, garlic and celery until soft.

Add the bay leaf, cloves, tomato paste, stout, stock and Worcester sauce, stir well and bring to a simmer, scraping the bottom to loosen and dissolve any sticky bits (covering the pot with a lid will help).

Return the meat to the pot, then simmer over low heat for 3 hours, covered, until the meat is very soft and the gravy is dark brown and rich (stir once or twice during the process). Pour some excess liquid off and keep aside for serving as gravy later. Use a fork to pull some of the meat apart, keeping some cubes whole.

Cool the filling completely before baking in the pastry.

For the sour cream & thyme pastry:
Mix the flour, salt & thyme together. Rub the butter into the flour mixture using your fingers. When it starts to resemble coarse bread crumbs, add the sour cream and cut it in with a knife. Continue to mix until the mixture comes together in a non-smooth ball of dough. Cover with plastic wrap and refrigerate for 30 minutes.

Remove from the fridge and roll out on a lightly floured surface into a rectangular shape. Turn the dough so that it lies horizontally in front of you (divide it into thirds in your mind), then fold the right side over to the middle, and the left side over the folded part, to form three layers. Turn the dough over, turn it 90 degrees, and roll out again, folding it in the same way. Cover and refrigerate for an hour.

Remove from the fridge and repeat the rolling and folding process. Return to the fridge for another hour.

To assemble the pie:
Roll the pastry out on a lightly floured surface (the dough should be very smooth by now) to a long rectangle with a thickness of about 5 mm.

Spray a medium size deep pie tin with non-stick spray, then line the bottom of the tin with pastry, easing it gently into the corners and taking care to not stretch the dough too much (leave the edges overhanging for now).

Fill with the beef & stout mixture, then use a pastry brush to lightly brush the edges where the top layer needs to stick. Lay the rest of the pastry on top, cutting a hole in the middle or making slits here and there for steam to escape.

Use a sharp knife to neatly trim the sides, then use a fork to press grooves into the edges. Use any leftover pastry to cut out shapes, or to make a plait for decoration. Brush with egg all over, then bake at 180 C for about 1 hour or until golden brown and cooked.

Serve hot, with steamed veggies, the reserved gravy and mashed potato.

Tip:
Start making this pie in the morning if you want to serve it for dinner. It takes a few hours to prepare, but I promise it is worth every minute.

Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.

Recipe ID 34661

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