Beef, Stout & Caramalised Onion Pie

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  • 125 ml (½ C) cake flour
  • 5 ml (1 t) salt
  • 5 ml (1 t) paprika
  • 800 g beef cubes
  • 45 ml (3 T) sunflower oil
  • 500 ml (2 C) prepared beef stock, hot
  • 2 onions
  • 2 cloves garlic, crushed
  • 2 sprigs Rosemary
  • 1 x 115 g Rhodes Tomato Paste Cup
  • 2 bay leaves
  • 500 ml (2 C) stout, dark draft beer
  • Worcestershire sauce
  • salt and freshly ground black pepper
  • 500 ml (2 C) button mushrooms, halved
  • 45 ml (3 T) butter
  • 1 500 g roll ready to roll puff pastry
  • 1 egg, lightly beaten


  1. Toss together the flour, salt and paprika and place into a bag or bowl.
  2. Add the beef cubes and toss in the seasoned flour to coat.
  3. In a heavy casserole, seal the meat in batches in 30 ml (2 T) of the oil and set aside.
  4. Use 65 ml (¼ C) of the beef stock to deglaze the pan and pour the pan juices over the meat.
  5. Heat the remaining oil in the same pot and add the onions.
  6. Over low heat, brown the onions until soft and caramelised.
  7. Add the garlic and fry for a few minutes.
  8. Add the Rosemary and the Rhodes Tomato Paste Cup.
  9. Return the meat to the pan and stir well. Stir in the remaining stock.
  10. Add the bay leaves and allow to simmer for 30 minutes, or until the meat is tender.
  11. While the pot is simmering, pour the beer into a small saucepan and over a low heat, reduce by half to concentrate the flavour.
  12. Add to the casserole and continue simmering until the meat is tender.
  13. In a frying pan, fry the mushrooms in the butter until golden and then add to the casserole.
  14. Season with the Worcestershire sauce, salt and pepper.
  15. Allow to cool.
  16. Once the mixture is cool prepare the pie dishes.
  17. Very lightly roll out the pastry to just a little bit larger than the pie dish.
  18. Place the cooled pie filling into the pie dish.
  19. Brush the edge of the dish with water and place the pastry over the top, sticking the edges to the pie dish.
  20. Make a hole in the lid center with the tip of the knife, to allow steam to escape as the pie bakes.
  21. Brush the pastry with the beaten egg.
  22. Chill the pie for 15 minutes to set the pastry.
  23. Bake in a preheated oven at 190˚C for 30 - 35 minutes until the pastry is crisp, puffed up and deep golden brown.
Cooking Tip

If baking individual pies that can be turned out, line the ramekins with thinly rolled puff pastry.  Prick the pastry with a fork. Line the pastry with baking paper and fill with baking beans or rice.  Bake blind in a preheated oven at 190˚C for 15 minutes. Remove the beans and bake for a further 5 minutes. Continue as from point 18 above, but press the top pastry layer to the pre baked pastry. Allow to cool for a few minutes before turning out from the ramekin.


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