I found the inspiration for these in this year’s March edition of the Simple Things magazine, which is one of my favourite magazines. I love the title of these, it’s fun! This is my first real attempt at making my own pies. I really enjoyed it and they are something I can make on a day off to enjoy after work on another day! Just wanted to share the recipe for others to make use of it!
Ingredients (in my pies, but you can adapt to include your own favourite things!)
- 3 tbsp flour seasoned (with salt and pepper)
- 400g of diced beef
- dash of olive oil
- 2 large carrots sliced
- 500ml bottle of Wytchwood’s Hobgoblin!
- 350ml Oxo beef stock
- 1 tsp mixed herbs
- Pastry (this you can buy but I used the recipe directly from the magazine which I will include below)
- Dash of milk
- Toss the beef in a bowl with the seasoned flour.
- Heat the olive oil in a frying pan and when it reaches heat, add the beef. Seal the meat and brown it all off.
- Reduce the heat and add the carrots. Fry for ten minutes. Transfer to a big pot.
- Pour in the beer and the stock. Add the herbs and bring to the boil.
- Reduce the heat, cover loosely and stir the beef occasionally for two hours. Remove the lid after an hour so the casserole can thicken up.
- Transfer the mixture to your pie dishes and allow to cool completely. Now you can store for another day. I wouldn’t recommend keeping for longer than five days unless you freeze them. Obviously if you freeze, once defrosted then do not refreeze.
- Cut your pastry to cover your dishes. Brush the top of the dishes with cold water and lay the pastry over the top. Cut a slit in the top to the steam out of the pies.
- Brush the tops with a mixture of oil and milk (or a little beaten egg) and sprinkle with a little salt (ideally sea salt flakes).
- Bake for thirty minutes at 220C.
Perfect Herby Pastry Recipe
- 180g plain white flour
- pinch of salt
- 1 tsp dried mixed herbs
- 90g cold butter cut into cubes
- 4 tsp cold water
- Put the flour, salt and herbs into together and stir.
- Add butter gradually while rubbing into the mixture with your finger tips. You are aiming for a crumbly mixture.
- Add the water to bring the mixture together into clumps.
- Tip into clingfilm, squeeze gently into a ball and refrigerate for at least 30 minutes before use.
Does anyone else have any pie making tips they would be happy to share!? Meantime, happy pie making!