Monday, November 06, 2006

Steak & Guiness Pie

For dinner tonight another favorite from Jamie Oliver, this time from Happy Days. The thing I love about this dish is it’s so easy & can be prepared ahead of time ready to just pop into the oven later.

Steak & Guiness Pie

680g stewing beef, diced
sea salt & fresjly ground black pepper
2 heaped tablespoons flour
Olive Oil
1 onion, peeled & roughly chopped
4 sticks celery, washed & roughly chopped
2 parsnips, peeled & roughly chopped
1 handful of fresh mixed herbs (ie rosemary, thyme & bay)
565ml/1 pint Guiness
2 x 400g rins tomatoes
1 x 500g pack puff pastry
1 egg, beaten

Season your beef generously with salt & pepper, sprinkle with flour & toss around until coated. Heat 2 or 3 glugs olive oil in a large casserole-type pan & fry your meat until golden brown. Add the onion & fry for another minute, then add the carrot, celery, parsnips & herbs. Fry for a further 4 minutes then pur in your Guiness. Add the tomtoes & rbing to the boil, simmer for around 2 hours or until the meat is really tender, season to taste. At this stage you can move to the fridge until ready to serve, this will also intensify the flavour.

To make the pies, preheat oven to 190c. Put your meat filling into a dishor dishes (if making individual pies). Cut your pastry into circles about 1cm bigger than the top of your dish(s). Brush the rims with beaten egg, place the pastry on top squash the excess down the sides to secure. Lightly score the top of the pstry in a criss cross pattern & brush with the remaining beaten egg. Bake for 45 minutes until golden & Bubbling.

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