Steak and ale pie with caramelised celeriac

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Ingredients

Metric

Imperial

Steak and ale pie

Carrots

Caramelised celeriac

To serve

1
Roll the beef blade in the flour and shake off any excess. Place in a shallow frying pan, adding the oil in stages, and cook until browned. Transfer the beef to a casserole pan. De-glaze the pan with the stout and bring to the boil, pour over the beef
2
In a separate pan, sauté the onions and mushrooms until slightly coloured. Add the tomato purée, pour in the reduced chicken stock and bring to the boil
3
Once boiling, pour into the casserole dish containing the beef. Cover the dish tightly with tin foil and place in an oven set to 140°C for 3 hours, or until the beef is tender
4
Peel the carrots and slice wafer thin using a mandolin. Bring the water, sugar, vinegar, lemon and crushed cardamom pods to the boil, allow to cool and pour over the carrots. Keep in the fridge for a minimum of 1 hour
5
Peel the celeriac and dice into rough 2cm cubes. Melt the butter in a pan and cook the celeriac over a medium heat to slowly caramelise, when it is soft and developed a golden colour, de-glaze the pan with brown chicken stock
6
Crush the celeriac lightly with a potato masher or whisk. Season with sea salt and keep in a container until needed
7
Once the beef has cooked, allow to cool with the foil still on. Pour some of the mixture into 3 inch by 2 inch casserole dishes or ramekins 3/4 of the way up
8
Roll out the puff pastry to the thickness of a pound coin and cut to fit each dish. Place on top of each dish, and brush with egg wash. Bake in an oven set 180°C for 10 minutes. The pastry should be golden and well risen and the beef mix should be hot in the middle
9
To plate, warm the celeriac and spoon onto warm plates, place some of the pickled carrots on top and arrange each pie alongside. Garnish with some picked watercress
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