Hogman’s Stout & Steak Pie

Main courseServes 4

Beef and beer are a match made in culinary heaven and with the end of dry January in sight, this stout and steak pie from North Yorkshire based Pennine Brewery really hits the spot. Using their Hogmans Stout, from their recently released Farming Yorkshire range of beers which was launched to thank farming communities for their hard work during the pandemic, this comforting pie is the perfect weekend warmer for February. For more information on Pennine Brewery and their award-winning range visit www.pennine-brewing.co.uk  

Ingredients

700 g braising steak, cut into cubes

2 tbsp plain flour

1 tbsp olive oil

1 onion, sliced

2 carrots, peeled and diced

500 ml stout

300 g closed-cup white mushrooms, sliced

2 cloves of garlic, crushed

200 ml hot beef stock

7.5 g fresh thyme leaves, picked

1 bay leaf

1 tbsp redcurrant jelly

375 g ready-rolled puff pastry

1 medium egg, beaten

Method

  1. In a large bowl, toss the steak in the flour. Heat the oil in a large pan, then add the steak and cook, in batches, until golden all over. Remove with a slotted spoon and set aside.
  2. Add the onion, carrots and 200ml Hogman’s Stout and stir, scraping off any bits stuck to the bottom of the pan. Cook for 10 minutes, until the onion and carrot are starting to soften. Add the mushrooms and garlic and cook for a further 2 minutes.
  3. Return the meat to the pan, along with any juices, and add the stock, thyme, bay leaf and remaining 300ml stout. Bring to the boil, then cover with a lid and simmer for 2 hours over a low heat. At the end of cooking, stir in the redcurrant jelly, remove the bay leaf, and divide the mixture between 4 x 250ml pie dishes.
  4. Preheat the oven to 200°C, fan 180°C, gas 6. Cut out 4 lids from the pastry, large enough to fit over the pie dishes. Brush the edges of the dishes with some of the egg, then place the lids on top, pressing down with a fork to secure. Decorate with leaves made from pastry trimmings. Brush with egg and bake for 20–30 minutes, until golden.
  5. Enjoy with a pint of Hogman’s Stout!