- 4 to 6 2-inch cross-cut beef bone marrow
- 1 kg medium ground beef
- 1 large onion (1 cm cubed)
- 1 large carrot (1 cm cubed)
- 2 stalks celery (1 cm cubed)
- 1/2 medium-size rutabaga (1 cm cubed)
- 1/2 bulb garlic (minced)
- 72 g tomato paste
- 1 473-ml can Big Rock Traditional Ale (or another dark brown ale, or Stout)
- 1 litre beef stock
- 45 ml soy sauce (optional)
- 1 tbsp Worcestershire sauce
- 4 sprigs thyme (chopped)
- 1 sprig rosemary (chopped)
- 60 g cornstarch
- 60 g water
- 100 g frozen peas
- 50 g frozen corn (optional)
- 7 or 8 good-sized Yukon Gold potatoes
- 1 egg yolk (optional)
- 1 tbsp Dijon or English mustard
- 2 tbsp sour cream
- 1/2 stick of unsalted butter
- Heat 2 tbsp Canola Oil in a wide based pot till nearly smoking.
- Season beef with salt and pepper.
- Crumble beef around pot using the entire surface area.
- Remove ground beef from the pot once nicely browned.
- Strain and reserve the fat.
- Chop all vegetables to around 1-cm cubes.
- Using half of the strained fat, sauté the onions, garlic, celery, carrot and rutabaga until softened.
- Add the tomato paste to the vegetable mixture and continue cooking for 2 minutes.
- Add the ground beef back to pot and deglaze with your choice of beer.
- When the beer is reduced by half, add beef stock, soy sauce, Worcestershire sauce, rosemary & thyme.
- Bring to a boil and let simmer for 30 minutes. At this point test the seasoning and add salt and pepper to taste.
- Make a slurry (2 tbsp cornstarch per 1 cup of water) and add to filling to thicken it.
- Add the frozen peas and corn.
- Check seasoning and adjust to your taste.
- Pour filling into a deep, heavy-bottomed tray and refrigerate for approximately 30 minutes or until firm.
- Peel and cut the potatoes evenly.
- In a pot, cover with water and season with salt. Place on high heat.
- When the potatoes boil, turn to a simmer.
- When you can pierce the potato all the way through with a skewer or small knife, strain in a colander.
- Mash the potatoes until smooth.
- Add butter until fully incorporated, then follow with sour cream and mustard. Add an egg yolk if desired to help get a nice, golden and crispy top while it bakes.
- Preheat oven to 400˚ F.
- Slather the mash on top of the firm pie filling, spreading it around evenly.
- Using a fork, make a crisscross pattern on the top of the pie, creating little pockets for mash to get super crispy.
- If using bone marrow,stick the bone marrow into your pie, so that they bake inside of it.
- Place pie in oven and cook for 30 minutes until the pie filling is hot, the mash is crispy and the marrow is soft all the way through (use a tooth pick or skewer to check this).
- Remove from the oven and top with some chopped chives, green onions and/or parsley.