Meat Pie
A savory pie with a flaky crust, packed with seasoned meat and vegetables, offering a hearty and comforting meal.
- 800g/28.2oz Beef (cut in small cubes)
- Mushrooms (sliced)
- 200g/7oz Back Bacon (cut into small pieces)
- 3 Carrots (sliced)
- Large Potato (diced)
- Onion (chopped)
- 2 Garlic (crushed)
- 2 Bay leaves
- ½ Tsp Thyme
- ½ Cup Beef stock
- 1 Cup Lacto Beer
- 2 Tbsp Plain Flour
- 500g/17.6oz Plain Flour
- 225g/8oz Salted Butter
- Cold Water to bind the Dough
Fry the bacon, remove from pan then add the mushrooms and remove from pan. Set both aside as they will be added to the filling later on.
Season the beef with salt and pepper, brown and remove from pan. Add the onions and garlic and cook until slightly softened.
Stir in the flour, then add the carrots, potatoes, stock, lacto, browned beef, bay leaves and thyme.
Simmer covered for 2 hours until meat is tender. When ready add the bacon and mushrooms and remove from heat. Leave to cool before adding to your pie crust.
Sift the plain flour into a the bowl of a stand mixer or food processor. Add the diced butter and mix or pulse until the mixture resembles fine crumbs.
Gradually add the cold water until the mixture comes together and forms a dough.
Tip the mixture onto a surface and gently bring it together with your hands, then shape it into a disc. Wrap in clingfilm and chill for 30 minutes.
Generously butter grease a 28cm pie dish. Roll out half of the pastry and place into your prepared dish.
Add filling and level the surface. Close the pie with the remaining pastry.
Brush the top with eggwash and bake on the bottom shelf of the oven for about 60-90 minutes, until pastry is cooked and golden.
Remove from oven and leave to rest for 10 minutes before serving.
Enjoy!