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Categories:
oil bacon onions beef flour tomato puree mustard powder stout beef stock carrot mushrooms thyme parsley pastry egg
Viewed: 23 - Published at: 7 years agoIngredients
- 3 tablespoons oil
- 5 slices bacon
- 2 onions
- 875 g beef
- 2 tablespoons plain flour
- 2 teaspoons tomato puree
- 1 teaspoon mustard powder
- 150 ml Guinness stout
- 200 ml beef stock
- 1 carrot
- 250 g mushrooms
- 3 sprigs thyme
- parsley
- 375 g puff pastry
- 1 egg
Method
- Heat 1 tablespoon of the oil in a large saucepan and fry the bacon until crisp.
- Remove, drain on kitchen paper and set aside.
- Fry the onions in the rest of the oil until softened.
- Tip in the steak and fry until browned, stirring often.
- Stir in the flour and cook for 2 minutes.
- Stir in the tomato puree and mustard powder, pour in the Guinness and stock, then keep stirring until the mixture thickens.
- Add the carrot, mushroom, thyme and fried bacon, then lower the heat and cover and simmer for 1 1/4-1 1/2 hours, until the meat is really tender, stirring occasionally.
- Remove from the heat, discard the thyme sprigs and stir in the parsley.
- Season, cool, and chill until cold.
- Tip the cooled mixture into a 1.2-1.5l (2-2 1/2 pint) ovenproof pie dish.
- Preheat the oven to gas 7, 220C, fan 200C Roll out the pastry on a lightly floured surface, so it's about 2.5cm (1 in) wider than the pie dish.
- Cut off a separate 2.5cm (1 in) pastry strip to cover the dish rim.
- Brush the dish rim with egg and stick the strip to it.
- Brush the pastry strip with more egg, then lay the pastry lid over the top and press the edges down to seal.
- Cut 2 small slits in the pastry lid, then brush with egg.
- Bake for 25-30 minutes, or until the pastry is golden (cover with foil for the last 5-10 minutes if the pastry is browning too quickly).
- Serve with some veg, such as mashed potato and shredded greens.