Individual savory pot pies filled with tender chunks of beef and sweet caramelized onions, slow-cooked in a rich gravy infused with dark ale, allspice, and thyme. Assumes store-bought pastry for convenience.

Servings: 6 individual pies
Prep Time: 30 minutes
Cook Time: 2 hours 45 minutes

Ingredients

• 1 tablespoon Goose fat (or oil of your choice)
• 150 grams Smoked lardons or smoked bacon, snipped into strips
• 3 large Onions, finely sliced
• 1 teaspoon Ground allspice
• 1.5 teaspoons Dried thyme
• 1 kilogram Shin of beef, in approx. 2 cm cubes
• 40 grams Plain flour
• 400 millilitres Beef stock
• 2 teaspoons Wholegrain mustard
• 2 tablespoons Soft dark brown sugar
• 400 millilitres Dark Belgian dark ale
• 2 Bay leaves
• 1/2 teaspoon Maldon sea salt flakes (or pouring salt)
• 1 pinch Black pepper
• 500 grams Puff pastry or shortcrust pastry
• 1 Egg, beaten (for egg wash)

Instructions

1. Preheat oven to 180°C (350°F).
2. Heat goose fat (or oil) in a large pot. Add lardons and cook until crispy. Remove and set aside.
3. Season beef cubes with salt and pepper, then dredge in flour. Brown beef in batches in the pot, then remove.
4. Add sliced onions to the pot and cook over medium-low heat until very soft and deeply caramelized, about 15-20 minutes. Stir in allspice and thyme; cook for 1 minute.
5. Return beef to the pot. Stir in beef stock, mustard, brown sugar, and dark ale. Add bay leaves and cooked lardons. Bring to a simmer.
6. Reduce heat to low, cover, and braise for 2 hours, or until beef is very tender. Remove bay leaves. Let the filling cool slightly.
7. Divide the beef filling among 6 individual oven-safe ramekins or pie dishes.
8. Roll out pastry and cut out circles slightly larger than the tops of your ramekins. Place pastry over each ramekin, pressing down to seal the edges. Cut a few slits in the top of each pie for steam to escape.
9. Brush the pastry tops with beaten egg wash.
10. Bake for 25-30 minutes, or until the pastry is golden brown and puffed. Serve hot.