Beef, Stout and Potato Pie

Sourced from one of our favourite recipe books - Bowl Food. A rich and decadent recipe with loads of flavour. You can also substitute the potato topping with your favourite pastry.

• Ready In: 4 hrs
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1 1⁄4 kg  chuck steaks, cut into 3 cm cubes
• 2  onions, sliced
• 2  slices bacon, roughly chopped
• 4  garlic cloves, crushed
• 2  tablespoons plain flour
• 440  ml stout beer
• 375  ml  beef stock
• 1 1⁄2 tablespoons thyme, chopped
• 2  potatoes, large, thinly sliced
•  olive oil, for brushing

Directions

1. Heat 1 tablespoon of oil over high heat in a large heavy based casserole dish. Add the beef in batches and cook, turning occasionally for five minutes or until nicely coloured. Remove and set aside.
2. Reduce heat to low and add the remaining oil. Cook the onion and bacon for 10 minutes, stirring occasionally. Add the garlic and cook for another minute. Return the beef to the dish.
3. Sprinkle the flour over the beef, and cook for one minute stirring, then gradually add the stout stirring constantly.
4. Add the stock, increase the heat to medium high and bring to the boil. Stir in the thyme, season and reduce heat and simmer for 2 hours or until beef is tender and mixture is thickened.
5. Preheat the oven to 200C/400°F Lightly grease a 1.25 litre oven proof dish and pour in the beef mixture. Arrange potato slices in a single overlapping layer over the top to cover the meat. Brush with olive oil and salt. Bake for 30-40 minutes or until the potato is golden. Enjoy!