Homemade Steak & Stout Pie

Ingredients

• 2 tbsp vegetable oil, for brushing
• 12 shallots, peeled and trimmed
• 1 tsp brown sugar
• 900g chopped chuck or stewing steak
• 2 sticks of celery, chopped
• 2 carrots, chopped
• 1 tbsp plain flour
• 2 tbsp tomato purée
• 400ml stout
• 1 tsp Worcester Sauce
• 2 tsp Sarson’s Malt Vinegar, plus extra to dress
• 200ml beef stock
• 320g sheet of puff pastry
• 1 egg yolk, beaten
• Vegetable oil, for deep fat frying
• 4 parsnips, trimmed and chipped
• Sea salt and ground black pepper
• Pink peppercorns, for garnish

Method

1. In a large saucepan, heat the oil and sauté the shallots for 2 mins, before mixing in the sugar.
2. Add the steak and stir, sealing on all sides, then add the celery and carrots.
3. Cook, stirring, for 3 mins, then stir in the flour and tomato purée and cook for 1 min.
4. Pour in the stout, Worcester Sauce, vinegar and beef stock, and bring to the boil.
5. Simmer, covered, for 1 hour 30 mins, until tender. Allow it to cool slightly.
6. Preheat the oven to 200C/gas 6. Either using one large pie dish or four single ones, cut the pastry lid/s out of the pastry sheet, then fill the dish or dishes with the steak mixture and top with the pastry. Brush with the beaten egg and bake for 10-15 mins on the middle shelf until puffed up and golden.
7. Meanwhile, in a large saucepan, pour the vegetable oil one-third of the way up and heat to around 180C (or add a small piece of a chip and if it sizzles, the oil is ready).
8. Fry the parsnips in small batches for 5-6 mins, or until golden, and then drain on a plate lined with kitchen roll.
9. Serve, dressed in pink peppercorns and Sarson’s vinegar, with the pie.