Beef and Juniper Berry Pie

First things first, I promise that this pie does not taste like a Gin and Tonic... The juniper berries add a slightly sweet and aromatic flavour to the casserole dish, without being overpowering. They work especially well with venison, but as game season is not yet upon us, I decided to try it out with the gorgeous beef chuck I got at the butchers. 

Ingredients

600g beef chuck diced (beef shin would work equally well here)  

300ml ale

300ml beef stock

1tbsp tomato purée 

1 tbsp juniper berries, crushed 

Small bunch of thyme, leaves removed and chopped

3 rosemary sprigs, leaves removed and chopped

2 bay leaves

Large onion, chopped

2 large carrots, peeled and chopped

2 celery sticks, chopped

250g mushrooms, quartered

1 tablespoon flour, plus extra for rolling 

300g puff pastry

One egg, beaten 

Salt and pepper, to season

Oil, to fry

Method

1.Heat a tablespoon of oil to a high temperature in an ovenproof casserole dish and fry the meat, tossed in the flour until browned all over. Remove and set aside. Preheat oven to 160 degrees.

2.Add the chopped vegetables (and more oil if necessary) and cook on a medium temperature until softened. 

3.Return the meat to the dish along with the herbs, the juniper berries, the tomato purée, the ale and the beef stock. Season with salt and pepper.

4.Transfer the dish to the oven, with the lid on. Let this cook for 2-2.5 hours, until the meat is falling apart. If there is too much liquid in the casserole, place on the hob and simmer until the excess has evaporated away.

5.Let the casserole cool, and then place in a pie dish (mine is 23cm in diameter). Heat oven to 190 degrees. Roll out the pastry on a floured surface until it is the depth of a £1 coin. Cut around it, until it is only slightly wider than your pie dish and place it over the top, crimping the edges.

6.Brush the pie liberally with the beaten egg and place in the oven. Cook for 30-40, or until the pastry is golden and the mixture is bubbling.      

This can be served with whatever you fancy, but we had ours with spring greens and truffle mash to soak up the tasty gravy. Enjoy!