You will need:
- 900 g stewing steak, cut in cubes
- 1 onion, sliced
- 10 tbsp of vegetable oil
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh thyme
- 1 tbsp English mustard
- 150 ml of beef stock
- 120 ml of Guinness
- 400 g oyster mushroom torn into strips
- 230 g of ready made, pre-rolled puff pastry, kept refrigerated
- 1 egg beaten, for wash
- and salt and pepper
Step 1:
Put the frying pan onto a high heat and add half of the oil. Leave the oil to get hot. This should take about two minutes. When hot, add all of the mushrooms. Toss or stir the mushrooms to help them cook evenly. Cook the mushrooms until they are brown and crispy making sure that you occasionally stir or toss them. This should take about five minutes. After this time, transfer them with the tongs onto the kitchen paper and set aside for later.
Step 2:
Now, put the saucepan onto a medium heat, add the rest of the oil and allow to heat for a few minutes. Add the onions and with the wooden spoon give them a stir. We need to cook the onions until they are translucent. This should take about five minutes. Give the onions another stir and then add the cubed beef and stir from time to time. Let, the beef cook until it is nicely browned. This should take about 10 minutes.
Step 3:
Now that the beef has browned, add the Worcestershire sauce, thyme, mustard and a pinch of salt and pepper. Now stir all the ingredients in together. Then, slowly add the Guinness into the mix, pour it evenly around the pot. Then do the same with the stock. Now leave the mixture to come to a boil. This takes about 3 minutes. Add the mushrooms and give the mixture a stir. Bring it back to a boil and turn the heat down to low. Allow to simmer gently for an two hours.
Step 4:
10 minutes before the end of the cooking time for the beef filling, allow the oven to heat up to 200ºC.
Step 5:
After the 2 hours of cooking time, take the beef mix off the heat. Spoon the filling into the pie dish. Make sure that you transfer all the meat and juices from the saucepan and evenly spread the mixture around the dish. Unroll the pastry and lay it over the top of the pastry dish. Crimp the pastry edges around the edge of the dish. Use a knife to take off the excess pastry. Then, take the beaten egg and brush it over the pastry lid. Next, place the pie dish into the preheated oven for 20 to 25 minutes or until the pastry is golden brown.
Step 6:
When the pie is ready take it out of the oven and leave it for a few minutes to cool. Serve up on individual plates. We recommend serving with mashed potatoes and a choice of vegetables.
No comments:
Post a Comment