Beef pie is a warming dish just right for the colder months. This recipe includes beer and chestnuts which adds a seasonal festive feel.

Ingredients For Beef Pie With Beer And Chestnuts

450g Beef from Morley Butchers cubed
1 red onion, peeled and cut into quarters
225g packed whole peeled chestnuts
600ml/1pint bitter
1tsp brown sugar
1tsp wholegrain mustard
1tbsp gravy granules
1 bay leaf
450g puff pastry
1 egg, beaten

Cooking Method For Beef Pie With Beer And Chestnuts

Preheat you oven to Gas mark 4-5, 180-190ºC, 350-375ºF. If using ready made pastry take it out of the fridge and allow it to warm.

The first step is to brown your beef cubes season them well and give a light dusting of flour. Then heat some vegetable oil in a pan and brown the meat in batches then put to one side and allow it to cool.

De-glaze the pan with some of the bitter pouring the juice over the beef. NB Skip this if you have blackened flour rather than brown as the carbon with add a bitter taste to the pie.  Add the chopped onion to the pan and cook gently until softened and translucent.

Place the browned beef cubes, any liquor, softened onion and chestnuts into a deep pie or casserole dish.

To make the gravy mix together the remaining beer, brown sugar, mustard and gravy granules, pour over the meat. Add the bay leaf and stir together.

Roll out the puff pastry, large enough to cover the pie dish. Damp the edges of the dish with water and then place the pastry over the pie dish, trim the edges and press down to seal. Cut a small slit on the top to allow the steam to escape. Glaze the pastry with the egg and bake for 2 hours.

After about 30 minutes check the pie. The pastry should have risen and looking golden, cover with foil at this stage to prevent any burning.

Serve this beef pie with some creamy mustard flavoured mashed potatoes. Braised apple and red cabbage would go well too.

This recipe comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes