Steak and Stout Pie

Seeing as it’s National Pie Week, it only feels appropriate to be sharing my recipe for a delicious, rich and hearty Steak and Stout Pie. A true classic, this pie is the perfect weekend dinner, both indulgent and entirely comforting.

I used Donald Butcher’s mature diced steak for my pie, along with veggies from The Fresh Fruit & Veg shop, stout from the Loch Ness Brewing Company and a secret ingredient for a super savoury punch – a heaped teaspoon of Marmite. Trust me, it works!

Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!

Steak and Stout Pie

Ingredients (serves 4-6)
4 rashers smoked steaky bacon, roughly chopped
750g diced stewing steak
1 onion, finely diced
2 cloves crushed garlic
2 tbsp plain flour
1 large carrot, sliced
200g mushrooms, sliced
300ml stout
500ml beef stock
1 bay leaf
A few sprigs fresh thyme
1 tsp Marmite
Sheet of puff pastry
An egg, beaten

Method
1. Preheat your oven to 160c. Put a large casserole dish or pot over a medium-high heat. Add the bacon and cook for a few minutes until crispy, then set aside. Add a little oil to the pan, season the beef with salt & pepper then sear it in batches in the dish until browned on all sides. Set aside with the bacon.
2. Add the onion and garlic to the pan and cook for a few minutes until soft, then sprinkle over the flour and a splash of water and cook for a few more minutes. Add all the remaining ingredients into the dish, along with the cooked beef and bacon. Bring to the boil, then put a lid on and cook in the oven for 2-3 hrs until the beef is tender and the sauce has reduced. Season to taste with salt and pepper.
3. Pour the mixture into a pie dish and leave to cool. Preheat your oven to 200c fan. Top the pie filling with pastry, making a hole in the middle for steam to escape. Brush with the beaten egg and then bake for 20-30 minutes until the top is golden and crisp. Serve with mash and your favourite veggies and enjoy!

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