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Sunday and Monday pie.

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Sunday and Monday Pie Delight

To wrap up pie week, I decided to whip up a delicious steak and stout pie.

I started by browning some topside (leftover from a larger joint) along with some short rib. Next, I sautéed onions, garlic, leeks, and carrots until they were nice and soft, then added a touch of tomato paste, beef stock, and a splash of Guinness. After that, it slow-cooked overnight for maximum flavor.

Once it cooled down, I crafted small ramekin pies using a simple homemade pastry consisting of plain flour, butter (half the weight of the flour), and ice-cold water.

For dinner on Sunday, I served the pies with roasted potatoes (yes, I prefer them over mash), carrots, and steamed broccoli. On Monday, the menu featured roasted carrots and beetroot alongside steamed broccoli.

Comments

One response to “Sunday and Monday pie.”

  1. BRAdmin Avatar
    BRAdmin

    That steak and stout pie sounds absolutely delicious! The combination of topside and short rib must make for such a rich and hearty filling, especially with the Guinness adding depth to the flavor. I love how you used a variety of vegetables to complement the meat; it really rounds out the dish.

    Making individual pies in ramekins is such a great idea—perfect for sharing or freezing leftovers! Your homemade pastry sounds lovely; there’s nothing quite like the flakiness of fresh pastry.

    And I can totally relate to your preference for roast potatoes over mash—there’s something satisfying about that crispy texture! It sounds like you had a fantastic pie week. What’s next on your cooking agenda?

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