Serves 4
3 hours
Ingredients
Beef, braising 1kg, cut into 1 inch cubes
Flour 30g
Onions 2, finely chopped
Carrot 1, finely chopped
Celery 2 stalks, finely chopped
Bacon 4 rashers, finely chopped
Garlic 4 cloves
Guinness 440ml can
Beef stock 300ml
Thyme 6 sprigs
Bay leaves 4
Tomato Puree 1 tbsp
English mustard 1 tsp
Worcestershire sauce 1 tbsp
Puff pastry 500g
Egg 1
Method
Preheat the oven to 160 degrees celsius.
In a large bowl combine half the flour (15g) with a good pinch of salt and some black pepper. Add the cubed beef and toss well until all the beef pieces are lightly coated.
In a large casserole dish heat some oil over a medium high heat, and then in batches brown all the beef pieces for 4 minutes before removing and leaving to one side.
Heat some more oil in the casserole dish over a medium heat and then add the onions. Cook for 5 minutes.
Then add the carrots and celery and cook for a further 5 minutes, maintaining that medium heat and stirring occasionally.
Next add the bacon and garlic and cook for a further 3 minutes.
Add the remaining flour (15g) and stir well until dissolved. Then add the Guinness, stirring well to combine.
Add back in the beef, along with the beef stock, thyme, bay leaves, tomato puree, mustard and Worcestershire sauce. Stir well to combine then cover with a lid and put in the oven for 2 and a half hours.
After 2 and a half hours remove from the oven and remove the bay leaves and thyme sprigs. Taste for seasoning - it will probably require a good teaspoon of salt and 15 grinds of black pepper.
Turn the oven temperature to 200 degrees celsius.
Roll out the pastry and cut out a portion slightly larger than the top of your pie dish.
Transfer the filling to your pie dish and lay the pastry piece over the top. Crimp the edge of the pastry to secure it to the dish, trimming any excess pastry.
Brush the pastry lid with beaten egg to glaze it.
Put the pie in the preheated 200 degree celsius oven for 30 minutes, or until the pastry is golden brown.
Eat, and enjoy!
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