Stout & Green Peppercorn Pies. Nothing says winter like a delicious beef pie. Crisp pastry and a creamy beef filling make this pie recipe a weekend winner.
2 tbsp olive oil
800g gravy beef, cut into 2cm cubes
2 brown onions, cut into wedges
200g speck, cut into 1cm batons
250g button mushrooms, sliced
2 cloves garlic, finely chopped
¼ cup plain flour
1 cup stout
1½ cups veal stock
½ cup thickened cream
1 tbsp green peppercorns
2 tbsp lemon thyme sprigs
1 egg, lightly beaten
1 tbsp milk
2 sheets (25cm) ready-rolled
Preheat oven to 160°C. Heat half the oil in a large ovenproof and flameproof casserole dish over medium high heat. Add ⅓ of the beef and cook for 5 minutes or until brown all over. Repeat in 2 more batches with remaining beef and half the remaining oil. Set aside.
Heat remaining oil in pan and add onion, speck, mushrooms and garlic. Cook, stirring, for 5 minutes or until tender. Return beef to pan and sprinkle with flour. Cook, stirring, for 2 minutes or until well combined. Add stout and stock and bring to the boil. Remove from heat. Cook in preheated oven, covered, for 1½ hours or until beef is tender.
Add cream, peppercorns and most of the thyme. Stir to combine. Season with salt and freshly ground black pepper. Cool slightly.
Increase oven to 220°C. Divide mixture among four 1½ cup ovenproof dishes. Whisk egg and milk in a small bowl. Lightly brush the edge of each dish with egg mixture. Use a 12cm round pastry cutter to cut 4 discs from pastry. Place pastry over each pie. Lightly brush with egg mixture. Sprinkle with salt flakes and remaining thyme. Bake for 20 minutes or until pastry is golden brown and puffed.