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‘One’s Royal Pie’ (aka Beef, Onion and Stout Pie)

April 30, 2011

Hello there, and welcome to this week’s royal blog post!  When first thinking of what recipe to blog about in occasion of the ROYAL WEDDING, i was trying to come up with quirky puns such as ‘Beef WILLington’ anddd…. yes so that was the only one i could think of – hence why i decided on a good old classic British PIE. This specific pie will have beef, CARAMELISED onion and stout in it – but do think of whatever toppings you like – and just shove them on in there 😀

My suggestions would be to serve this with some good old fashioned green vegetables (what ever your preferences are really).

Ok ingredients needed:

  • Pie filling

    • 400g rump steak
    • 10g plain flour
    • 2 tbsp vegetable oil
    • 1 small clove garlic
    • 1 large white onion
    • 150g chestnut mushrooms
    • 150ml fresh beef stock
    • 150ml Guinness stout
    • 1½ tsp sundried tomato purée
    • 1½ tsp Worcestershire sauce
    • ½ tsp dark brown sugar
    • 1½ tsp chopped fresh thyme

    Flaky pastry

    • 175g plain flour
    • Pinch of salt
    • 110g margarine, frozen
    • 6 tbsp cold water
    • 1 egg, beaten, to glaze

    Caramelised onions

    • 2 tbsp vegetable oil
    • 1 large onion, chopped
    • 1 tsp brown sugar

    Ok so now how to assemble it all:

    Pie filling

    1. Trim the fat off the steak and cut into bite size pieces. Toss in the flour and shake off any excess. Set aside and reserve the excess flour.
    2. Heat the oil in a pan and seal the steak until brown. Remove the meat with a slotted spoon and set aside.
    3. Add the garlic, onion and mushrooms to the pan and cook for 5 minutes.
    4. Stir in the reserved flour and cook for 1 minute.
    5. Return the steak to the pan, add the stock, stout, tomato purée, Worcestershire sauce, sugar and thyme. Simmer gently for 1 hour 10 minutes on the stove top or 30 minutes in a pressure cooker, then leave to cool.


    1. Sift the flour and salt into a mixing bowl then grate the frozen margarine into the flour. Use a knife to cut into the flour until the mixture is crumbly. Add enough water to form a dough.
    2. Put the dough into a polythene bag and chill for 15 minutes.
    3. Remove from the fridge and bring to room temperature just before rolling.

    Caramelised onions

    1. Heat the oil in the pan and add the chopped onion. Cook on a high heat until soft and brown, for approximately 5 minutes.
    2. Stir in the sugar and cook on a medium heat until caramelised, for a further 5 minutes. Set aside.

    To assemble the pie

    1. Preheat oven to 200C.
    2. Spoon the steak mix into the pie dish. Add the caramelised onions on top.
    3. Roll out the pastry, and cut a strip from the pastry edge. Dampen the edge of the pie dish and fit the pastry strip around the rim.
    4. Brush the strip with a little beaten egg and cover the pie with the pastry lid. Crimp the edge and brush with beaten egg.
    5. Bake for 25 minutes.
    And BAAAMM what is there left to do apart from TUCK IN?
    Enjoyyyyy , LittleRayPeg x


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