Beef and beer one-pie
This scrumptious pie will make the day of any full blooded Kiwi this winter.
|900 g||Stewing steaks, cut into 4cm chunks|
|3 Tbsp||Vegetable oil|
|4 rashers||Bacon, roughly chopped|
|2 stalks||Celery, sliced|
|250 g||Shallots, approx 10 small shallots peeled|
|250 g||Button mushrooms|
|1¾ cups||Beef stock, or chicken stock|
|1 sheet||Puff pastry, ready-rolled|
- Preheat oven to 180C. Dust beef with flour. Heat oil in a casserole dish and brown the beef in batches. Transfer to a plate.
- Fry bacon in casserole dish, then set aside with beef. Brown celery, mushrooms and shallots. Add beef and bacon. Add herbs, pour over beer and stock, season, cover and cook in the oven for 1½ hours. Remove and set aside to cool. Turn oven up to 230C.
- Cut a pastry circle the same size as the casserole dish. Use scraps to make a strip of pastry, then wet the rim of the dish and mould pastry strip onto it. Lay pastry circle over the top, pressing edges to rim. Prick the pastry with a fork . Cook for 15 minutes until puffed and golden.