Thursday, June 07, 2007

Steak and Guiness Pie

680g/1.5lb stewing beef, diced
sea salt and freshly ground pepper
2 heaped tbsp flour
olive oil
1 onion, peeled and roughly chopped
1 large carrot, peeled and roughly chopped
4 sticks of celery, washed and roughly chopped
2 parsnips, peeled and roughly chopped
1 handful of fresh mixed herbs (rosemary, thyme and bay), leaves picked
565ml/1 pint Guiness
2X400g/14oz tins of tomatoes
1X500g/1lb2oz pack of puff pastry
1 egg, beaten

Season beef generously with salt and pepper, sprinkle with flour and toss around till coated. Heat 2-3 lugs of oil in a large casserole type pan and fry your meat, in two batches if necessary, until golden brown. Add the onion and fry for 1 more minute, then add the carrot, celery, parsnips and herbs. Fry for a further 4 min, then add the Guiness. Add the tomatoes, bring to a boil and give it a stir, then simmer for around 2 hours, or until the meat is really tender. Season. At this point it can be cooled and kept in the fridge for up to 5 days (the flavor will continue to improve).
Preheat to 190c/375f. Put your meat filling in an appropriately sized baking dish, or dishes (you can make individual pies). Roll out your pastries dusting with flour as you go, until it’s 1/4 inch thick. Cut out circles or circle, brush the rims of the dishes with beaten egg, then placing the circles on top, squashing the excess pastry down the outside of the bowls to secure. Lightly score the top of the pastry with a criss-cross pattern and brush the top with more egg. Bake for 45 min, till golden brown and bubbling.

This was so easy. I made it two days before I wanted to eat it, which I highly recommend. The flavor really does improve over time. Also, it means that on the day, there is almost no work at all involved. It was really good and got rave reviews from all the guests and the regular cast of characters too.

When I make it again I am going to make the actual pies in individual dishes instead of one big one. The only reason I didn’t this time, was because I just didn’t have appropriate dishes. I have since found some, and am excited to try this again.

It’s a Jamie Oliver.


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