NEIL PERRY, EXECUTIVE CHEF/RESTAURATEUR — ROCKPOOL BAR AND GRILL, SYDNEY
80ml vegetable oil
1kg beef rib caps, 2cm dice
120g brown onion, 1cm dice
60g carrot, 1cm dice
50g celery, 1cm dice
80g leek, 1cm dice
8g garlic, peeled and finely chopped
1 sprig thyme
1 fresh bay leaf
200ml white chicken stock
Place a medium-sized pot onto a stove top and set on maximum heat. Add 40ml of the vegetable oil and beef to the pot. Depending on the size of the pot, the beef may need to be cooked in two batches. Sear the beef for 4min, stirring every minute to ensure an even dark brown colour on all sides. Remove from pot and reserve. Turn the stove temperature down to low and add the remaining 40ml oil, onion, carrot, celery, leek, garlic and salt. Sauté for 10min, stirring occasionally until all the vegetables are nicely browned but not burnt. Place the beef back into the pot with the vegetables plus the thyme and bay leaf. Continue to sauté on the same settings for another 5min. Reduce the setting on the stove top and simmer. Add the Guinness and chicken stock then place the lid onto the pot. Cook for 2 hours or until the meat is tender. Strain the pie mix through a sieve making sure to retain the liquid. Reserve the meat. Skim the fat/ oil off the liquid and discard. Measure 100ml of the liquid and retain.
10g unsalted butter
10g plain flour
Place the butter into a small pot and turn the stove onto medium heat. When the butter has melted, add the flour and mix well. Stirring continuously, cook for 10min until the mixture has turned dark brown in colour. Add the 100ml of
reserved liquid and whisk, ensuring there are no lumps. Reduce the temperature and simmer the sauce for 10min to cook-out the flour and thicken the sauce. When the sauce is ready, add to the meat mixture and mix well. Adjust the
seasoning with salt and pepper. Set aside to cool.
(Make you own pastry or purchase your favourite pre-made pastries)
350g shortcrust pastry
375g puff pastry
1 egg, beaten
Pre-heat oven to 180°C. Using the pre-made shortcrust pastry, cut 6 bases for the individual pie tins. If rolling is required, roll on a floured surface to 3mm thick. Spoon the beef filling into the pies. Cut 6 lids from the puff pastry.If rolling, roll to 4mm thick. After placing the lids onto the meat, trim the excess and press together the edges of the puff and shortcrust. Brush the puff pastry tops with the egg then make a small slit in the centre of the pie with a sharp knife. Place in the oven for 30min or until golden brown.
Serve immediately with mushy peas or mashed potato.