Did you know from the 7th to the 13th of March, it’s British pie week? And there really are pies for every mood and occasion. But, beef and mushroom pie (with a little Guinness for good measure!) has to be my favourite savoury pie; hearty, warming and irresistible!
For a long time I was scared of making my own pastry but follow a few simple rules and it really is easy as pie. Avoid handling the dough too much, chill it before use to allow the gluten to relax and you really can’t go wrong! This pie dough is fool-proof, easy and flaky and can be used to make both sweet and savoury pies. The recipe here makes twice as much as you will need, so save the rest to make another pie or freeze for later use (it will keep for up to 3 months wrapped in cling film and stored in a ziplock bag). Make the dough up a couple of days in advance and keep in the fridge until needed.
here's how it's done...
For the dough:
- 315g plain flour
- 115g cold unsalted butter, cubed
- 100g cold vegetable shortening, cubed
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp fresh thyme leaves (optional)
- 1 tbsp white or red wine vinegar
- 60ml ice-cold water (more, if needed)
For the filling:
- 800g braising steak, diced into bite-sized pieces
- 4 tbsp plain flour
- 400ml hot beef stock (from a beef stock cube)
- 240ml Guinness or other stout
- 2 leeks, white part only, finely diced
- 2 banana shallots, finely chopped
- 2 garlic cloves, finely chopped
- 250g chestnut mushrooms, sliced
- 2 tbsp tomato paste