Sous Vide Steak & Ale Pie

Ingredients for 2

• 350g beef chuck

• 1 medium onion

• 200g mushrooms

• 1 medium carrot

• 2 garlic cloves

• 1 tbsp tomato purée

• 1 tsp cornflour

• 500ml alcohol free ale

• 1 beef stock pot

• 1 bay leaf

• Olive oil

• Salt and pepper

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 60ºC / 140.0ºF

• 

  Step 2

  Cut the beef into 1 inch pieces and season with salt and pepper

• 

  Step 3

  Brown the meat in the pan, then let it rest

• Step 4

  Add 1 tsp of oil to the pan before adding 1 chopped medium onion to the pan to caramelise

• 

  Step 5

  Add 200g chopped mushrooms, 1 chopped medium carrot, 2 cloves of garlic and 1 tbsp of tomato purée to the pan and mix

• 

  Step 6

  Add the beef back into the pan

• Step 7

  Sprinkle 1 tsp of cornflour, then add 500ml alcohol free ale, 1 beef stock pot and 1 bay leaf and mix it all together

• 

  Step 8

  Add to a zipper lock bag and put in the water with the Anova for 16 hours

• Finish off your pie with a beautifully flaked puff pastry lid (decorate as you wish)

• 

  Step 0

  Roll out a sheet of puff pastry, and cut two pieces to match the size of your dish

• Step 1

  Egg wash and season with salt and pepper, and add to the oven at 250c for around 10-15 mins, or until golden brown

• 

  Step 2

  Remove the pie mixture from the bag, and add to a bowl.

• 

  Step 3

  Place the pastry lid on top and serve.

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