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Team Smidge
5 May 2024 | Team Smidge

Willunga Magic Dirt Shiraz with Stout Pies


- 500g beef brisket, cut into bite-sized chunks, dusted in plain flour

- 30 ml vegetable oil

- 1 large onion, diced

- 2 cloves garlic, minced

- 2 carrots, peeled and diced

- 2 large potatoes, peeled and diced

- 1 x cup of stout beer (Swell Foreign Export Stout)

- 240 ml beef broth

- Tbs tomato paste

- 1 Tsp Thyme leaves

- Salt and pepper to taste

- 1 ready-made puff pastry sheet

- 1 egg, beaten (for brushing)


1. Prepare the Filling:

   - Toss the beef chunks in flour, salt, and pepper.

   - Heat the oil in a large pot over medium-high heat. Add the beef and brown on all sides. Remove and set aside.

   - In the same pot, add the onion, garlic, carrot, and potatoes. Sauté until the onion becomes translucent.

   - Return the beef to the pot. Add the stout beer, beef broth, tomato paste, thyme, salt, and pepper. Stir well.

   - Bring to a simmer, then cover and let it stew on low heat for about 45 minutes or until the beef and vegetables are tender and the sauce has thickened.

2. Assemble the Pie (s)

- Preheat the oven to 200°C.

- Pour the beef mixture into a baking dish (or ramekins).

- Roll out the puff pastry sheet to cover the baking dish. Place it over the filling, trimming off any excess, and crimp the edges to seal. Cut a few slits on the top to allow steam to escape.

- Brush the pastry with beaten egg.

3. Bake:

- Place the pie on a baking tray to catch any drips, then bake for 25-30 minutes or until the pastry is golden brown and flaky.

4. Serve:

   - Let the pie rest for a few minutes before serving to allow the filling to settle.

Enjoy your delicious pie with a glass of Magic Dirt


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