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Beef, Beer & Chestnut Pie

Get Dad into the Kitchen this Christmas!!

Would your man like to take charge at Christmas and get into the kitchen this year?

With Christmas just around the corner, millions of us are rushing around madly as we prepare for the biggest day of the year. Let’s face it, for many of you women out there, the festive season can be a little stressful, so why not let your man have more of a say and do Christmas his way? You might be pleasantly surprised!

Help is at hand from actor and family man Will Mellor who likes to get involved with the family Christmas. With recipe inspiration, top tips and advice, any bloke can try his hand at rustling up a festive dish or two.

Will has teamed up with Red Tractor Beef and Lamb to come up with a failsafe guide for even the most kitchen-phobic man to create ultimate, easy and delicious dishes that are quick to prepare and will be sure to impress you and the rest of the family.

In the following video, learn how to whip up a Beef, Beer and Chestnut Pie

Serves 4

Preparation time: 15 minutes

Cooking time: Approximately 2½ hours

Ingredients:
450g/1lb lean boneless beef shin, cut into 2.5cm/1 inch cubes
30ml/2tbsp plain flour seasoned with salt and freshly milled black pepper
45ml/3tbsp rapeseed or sunflower oil
1 red onion, peeled and sliced
100g/4oz vacuum packed whole peeled chestnuts, halved
300ml/½pint stout
150ml/¼pint good, hot beef stock
5ml/1tsp brown sugar
5ml/1tsp wholegrain mustard
1 bay leaf

For the Pot Pie Topping:
450g pack prepared puff pastry
1 egg, beaten

Method:

  1. Place the seasoned flour and seasoning into a large plastic food bag.  Add the beef in batches and shake to coat.
  2. Heat the oil in a large non-stick frying pan and cook the beef in stages for 4-5 minutes until brown on all sides.  Spoon into a 1.2L/2pint ovenproof casserole dish suitable for the hob and oven.
  3. In the same frying pan fry the onions and chestnuts for 2-3 minutes.  Spoon into the casserole dish with the beef.
  4. Add the rest of the ingredients, turn up the heat and boil then cover, turn down the heat and cook on the hob or in a preheated oven at Gas mark 3, 170°C, 325°F for 1½hours.
  5. Remove the casserole from the hob or oven and turn up the oven to Gas mark 5, 190ºC, 350ºF.
  6. Remove the bay leaf and spoon into a 1.2L/2pint ovenproof pie dish.
  7. For the topping, roll out the pastry in a large square on a lightly floured surface to about the thickness of a pound coin. Cut the pastry lids large enough to cover the dish.
  8. Spoon the filling into the casserole dish, dampen the edges with water and cover the top with a pastry lid.   Cut a small slit on top of the pastry for the steam to escape.  Put the pie on a baking tray then brush the pastry with the beaten egg.
  9. Cook for 25-30 minutes, or until the pastry is golden.
  10. Serve the pies with creamy mash and seasonal vegetables.

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