Savor the rich, hearty flavors of these Beef and Stout Pies with a flaky cheese crust. Perfect for cooler weather, these pies combine tender beef, savory herbs, and a cheesy pastry for an unforgettable meal.

This hearty and savory dish is sure to impress with its rich flavors and comforting texture, ideal for those who appreciate a meal that's both rustic and refined. Perfect for making ahead and freezing for later, these pies are a must-try for any comfort food lover.

Ingredients

For the Cheese Crust:

6¾ cups all-purpose flour

12 oz cheddar cheese, grated

7 oz unsalted butter, cubed

3 oz shortening, cubed

1 cup chilled water

2 eggs, lightly beaten, for brushing

Chilling time: 30 minutes

For the Filling:

3½ lbs chuck steaks

Extra virgin olive oil, for drizzling

Sea salt and freshly ground white or black pepper, to taste

3 large onions (1 thinly sliced, 2 finely chopped)

9 tbsp unsalted butter, softened (divided)

3 garlic cloves, crushed

2 large carrots, quartered lengthwise and thinly sliced

1 celery stalk, halved lengthwise and thinly sliced

2 bay leaves

2 sprigs rosemary

10 sprigs thyme

4 stalks parsley

750 ml stout or dark ale

2 cups water

2 tbsp Worcestershire sauce

2 tbsp Sherry wine (optional)

2-3 tbsp red wine vinegar, or to taste

⅓ cup all-purpose flour

Instructions

For the Cheese Crust:

Combine the flour, cheese, butter, and shortening in a food processor. Pulse until the mixture resembles a sandy texture. With the motor running, slowly add the chilled water until the dough just starts to come together. It should have small chunks of cheese and shortening visible. Transfer the dough to a large bowl and bring it together into a ball. Divide the dough into two portions, one slightly larger than the other. Flatten into discs, wrap in plastic wrap, and refrigerate for 20 minutes.

For the Filling:

Tie the bay leaves, rosemary, thyme, and parsley together to make it easier to remove them before assembling the pies.

Preheat a large enameled cast-iron casserole or heavy-based saucepan over high heat until smoking. Rub the steaks with a little olive oil, then season generously with salt and pepper. Sear the steaks on both sides until well browned, allowing a bit of charring for a smoky flavor. Transfer the beef to a plate and let cool.

In the same saucepan, heat a good drizzle of olive oil over high heat. Add the sliced onion and cook, stirring regularly, until dark brown and slightly charred. Set aside.

Using the same saucepan, heat a good drizzle of oil and 5½ tbsp of butter over medium heat. Add the garlic, chopped onion, carrot, celery, herbs, and a good pinch of salt. Cook, stirring continuously, until soft and translucent. Stir in the beef, stout, water, Worcestershire sauce, sherry, and red wine vinegar. Simmer for 20 minutes or until the sauce has reduced by half.

In a small bowl, mash the flour and remaining 3½ tbsp of butter into a smooth paste. Stir this mixture into the beef mixture over medium heat until thickened. Adjust seasoning if necessary. Remove and discard the herb sprigs, then spread the mixture over a baking tray and refrigerate until completely chilled.

Assembling the Pies:

Preheat the oven to 350°F.

On a lightly floured surface, roll out the larger piece of dough to about ⅛ inch thick. Cut out rounds to line ten 4⅓-inch pie tins, ensuring a slight overhang. Alternatively, you can make one large pie. Fill each lined tin with the cooled pie filling, slightly mounded. Roll out the remaining dough and cut rounds to cover the pies, then drape the pastry over the filling and trim the excess dough. Seal and crimp the edges, then brush with egg wash. Poke a small hole in the center of each pie.

Bake the pies for 45 minutes or until the pastry is a deep golden brown. Let cool slightly before serving.

Suggested wine pairing:

A full-bodied Malbec with dark fruit flavors, a hint of smokiness, and moderate tannins would complement the deep, savory flavors of the pie while balancing the richness of the cheese crust.

Syrah from regions like Australia or the Rhône Valley, with its bold, peppery flavors and a good structure that can perfectly match the hearty beef and the sharpness of the cheese.

Enjoy!