Beef Pie

“Comfort food” totally describes this meal.
Serves: 6
Preparation: 20 min
Cooking: 2 hr 40 min

    30 ml (2 T) flour
    salt and pepper
    800 g beef goulash
    80 g butter
    30 ml (2 T) oil
    2 onions, roughly chopped
    300 ml stout beer
    splash of Worcestershire sauce
    750 ml (3 c) beef stock

Pastry

    200 g self-raising flour
    100 g butter
    salt
    115 ml cold water
    1 egg, beaten

Preheat oven to 200 ˚C.

1. Pastry Combine the flour, butter and salt in a large bowl. Add 100 ml of the cold water and work by hand until you have a nonsticky dough. If it seems dry, add the rest of the water. Wrap in clingfilm and chill for 1 hour.

2. Season the flour with salt and pepper. Toss the beef in the flour. Heat half the butter and oil in a wide frying pan and, when it starts to smoke, brown the meat in batches. Remove with a slotted spoon.

3. Add the remaining butter to the pan with the onions and a pinch of salt and fry over a low heat for 20 minutes until the onions are soft. Add the stout beer and the Worcestershire sauce and bring to a simmer.

4. Return the meat to the pan and cover with the stock, then bring to a simmer, stirring occasionally, for 2 hours or until the meat is really tender. Once cooked, check if it needs more seasoning, then cool completely.

5. Grease a pie dish and spoon in the pie filling.

6. Lightly flour a work surface and roll out the pastry. Drape it over the dish allowing it to hang over slightly. Eggwash the pastry and cook the pie for 30 minutes.