These cute and individual beef stout bacon pot pies make the perfect meal for one or many. Serve with mash and veggies. Well worth the effort and the family will certainly let you know.
beef stout bacon pot pies
- 1 kg Ritchies lean diced beef
- 3 tablespoons olive oil
- 2 medium onions chopped
- 6 rashers smoked rindless streaky bacon cut in 1cm thick strips
- 3 large carrots peeled and cut in thick slices
- 2 tablespoons plain flour
- 2 teaspoons brown sugar
- 300mls stout or dark ale
- 2 cups low salt beef stock
- 5 stems thyme 1 bay leaf and 5 stems parsley tied together with butchers string
- sea salt and freshly ground black pepper
- 3 sheets of defrosted butter puff pastry
- 1 egg beaten
beef stout bacon pot pies method
In a large casserole on a medium low heat add 1 tablespoon of olive oil and the diced onion. Cook stirring occasionally for about 5-6 minutes until onion softens and starts to turn golden brown. Add the bacon and cook for another 1-2 minutes.
Dust the beef with flour and toss to coat the meat. In a large frying pan on a medium high heat. Add the remaining olive oil (add more oil if you need it) and fry the flour-coated meat in batches. Turning until its sealed and browned all over. Pour the stout into the frying pan and use a wooden spoon to ‘deglaze’ (scrap all the browned yummy bits off) the pan. Pour onto the browned meat in the casserole. Add the carrots and sugar. Pour enough beef stock into the casserole to just cover the meat, add the herbs, mix well.
Put the casserole lid on and cook either on the cook top on a low heat or in the preheated oven at 180oC for about 1 hour or until the meat is tender. Remove from the heat and check the seasoning. Allow to cool slightly. Tip: You can make the pie filling up to 48 hours beforehand just refrigerate it until you need it.
Preheat oven to 190oC
Divide the cooked beef casserole between 6 10cm ramekins or pie pots. On a lightly floured surface, place one sheet of puff pastry on top of the other; roll out slightly to ensure the sheets are stuck together. Use a 11 or 12 cm pastry cutter or saucer and cut 4 pastry circles. Fold the remaining pastry sheet in half, roll and cut 2 circles. Using your fingers make a deep scallop pattern around the edge of the pastry circles. Brush the edges of all the ramekins with water and place the pastry on top use a sharp knife to make a small hole in the top of each pie. Brush each one with a little beaten egg.
Bake for about 15 minutes at 190oC until the pastry is well risen and golden and then turn the heat down to 140oC and cook for another 15 minutes or until the filling is hot (if necessary cover the pastry with foil to stop it getting too dark). Serve with potato mash and greens.
Serves 6. Preparation time 30 minutes. Cooking time 1 hour and 30 minutes.