About Time: You Made Burts Beef, Ale & Mushroom PieBy Angelica Malin

Do you love crisps? Us too. We’re super excited to be working with Burts this week on a special Burts Chips Week – expect lots of delicious crisp-themed features, recipes and a special competition giveaway. You can get involved with Burts’ Crisp Week by following them on Twitter here, Facebook here and Instagram here, and share your crisp love by using the hashtag #BurtsChipsWeek. Our favourite crisps are definitely the Burts Chips’ Devon Roast Beef crisps – the perfect afternoon snack. Inspired by the crisps’ rich, meaty flavour, Julieta Lucca has decided to whip up something special in the kitchen for you to try at home:

Burts Beef, Ale & Mushroom Pie with a Rosemary Crust

Ingredients:

• 1kg Well Hung Meat diced beef
• 500ml Red Ale (we use Brew Dog)
• 2 tbsp flour
• 1 ½  tsp salt
• 1 tsp pepper
• 1 ½  tbsp vegetable oil
• 2 medium carrots, cut into 1 cm chunks
• 1 large onion, cut into 1 cm chunks
• 150g mushrooms
• 3 cloves of garlic, minced
• 2 tsps Dijon Mustard
• 250ml beef stock
• Rosemary & bay leaf

Pastry

• 650g plain flour, extra for dusting
• 250g cold butter, cut up in cubes
• 200 ml ice cold water
• 1 egg yolk, beaten for the glaze

Method:

You can make the pastry up to 2 days before you want to assemble the pie, you can even freeze it so you have pie pastries ready to go, they just need to the thawed in the fridge overnight.

For the pastry:

1. Crumble the flour and butter, together with your finger tips and a generous pinch of sea salt until completely combined.

2. Add 200ml very cold water and knead until you have a uniform dough.

3. Cut the dough in half, knead each half lightly and wrap in clingfilm.

4. Put both pastries in the fridge to rest for at least 1 hour.

For the pie filling:

1. To cook the meat, coat all the beef pieces with flour, salt and pepper and set aside. Preheat the oven to 150C.

2. Place a pan on the hob over a medium heat with a little bit of olive oil. Place the beef chunks to brown, a few at a time. Once done, transfer to a bowl and continue to cook all the pieces.

3. When you finished, add the onion, garlic and carrots in the same pan to cook. Add the mustard and mix well. Cook until everything is soft and tender for about 5-7minutes. Add the sliced mushrooms to the pan and mix well, let it cook until soft.

4. Once cooked, transfer the mixture to the bowl with the meat. Add the red ale to the empty pan and place on the hob to bubble up. Reduce for 5-10 minutes.

5. Meanwhile, add the cooked vegetables and meat to a big oven safe pan together with the stock, bay leaves and rosemary and the reduced beer.

6. Place in the oven to cook for 2 hours, until the meat is very tender. Once cooked, take the pan out of the oven and leave on the hob to cool down before handling. When it has cooled down, taste the mixture and see if it needs any more seasoning and remove the bay leaves and rosemary.

To assemble the pie:

1. Heat oven to 200C. Grease a 20cm pie dish with butter and coat it with flour, then set aside. Take the pastry out of the fridge and lightly flour your worktop. Take one pastry out and roll out bigger than your pie dish, it should be 5-7mm thick.

2. Line the bottom of your pie dish with the first pastry and set aside while you roll out the second one.

3. Chop some rosemary very finely and add it to the second pastry while you are still rolling it out so the rosemary becomes encrusted in the dough. Remember the pastry should be bigger than the pie dish, the edges will be trimmed and can be re rolled into small savoury biscuits.

4. Strain the juices from the meat filling into a bowl. Too much juice in the pie dish will result in a pie with a soggy bottom and we most certainly don’t want that!

5. Fill the pie dish with the meat and vegetables and pile it high. Top the pie with the rosemary pastry and trim the edges and crimp the pastry by pinching the edges. Use leftover pastry to decorate the pie, we punched out some leaves and paste them to the top with egg wash.

6. Cut a small cross at the top of the pie with a knife and egg wash your pie generously. Bake for 40 minutes until beautifully golden.

7. Once cooked, take out of the oven and leave to rest for at least 10 minutes – which gives you enough time to cook up the leftover juices with some flour to make the best gravy you’ll ever try! Serve with a side of Burt’s Devon Roast Beef Chips. 

Recipe by Julieta Lucca. Sponsored post in assocation with Burts. You can get involved with Burts’ Crisp Week by following them on Twitter here, Facebook here and Instagram here, and share your crisp love by using the hashtag #BurtsChipsWeek.