Jamie Oliver Mash Topped Beef and Guinness Pie

Although I based this recipe on one from Jamie Oliver'due south book 'Happy Days with the Naked Chef'  but I then did my own thing with adding a few bits and bobs.

I added Worcestershire sauce, tomato puree, sugar, stock and Colman'due south mustard. The end result was double yum as I served it with cheesy mash and savoy cabbage.

There is a method in my madness, instead of the usual, sealing the meat in the pan first I did not do this.

Why? Considering, the flour from the meat tends to stick to the lesser of the pan, so if yous were to and so put your vegetables into brown they won't get done and then nicely due to the leftover flour, which volition burn. So, when you lot've browned the vegetables, I observe it all-time to remove them, practice the meat and then add together the veg back to the pan.

Now the flour that is stuck to the bottom will come away hands when y'all add together the Guinness, adding to the deliciousness of the recipe. Da-da and yes indeed, that was another top 'Jan tip I've given away

Steak and Guinness Pie

Although I based this recipe on one from Jamie Oliver's book 'Happy Days with the Naked Chef' I and then did my ain thing with adding Worcestershire sauce, tomato puree, sugar, stock and Coleman's mustard. The end result was double yum as I served information technology with cheesy mash and savoy cabbage.

ingredients:

600g stewing steak - cubed

sea table salt and freshly ground black pepper

two heaped tablespoons of flour

olive oil

two onions - peeled and roughly chopped

2 carrots - peeled and roughly chopped

4 sticks celery - washed and roughly chopped

1 parsnip - peeled, cored and roughly chopped

one small handful of fresh herbs - leaves removed and chopped (ie rosemary and thyme)

3 bay leaves - left whole

440ml tin can of Guinness

1 x 400g tin of chopped tomatoes

one tablespoon of lycopersicon esculentum purée

one/ii tablespoon of Colman's mustard

ii teaspoons of Worcestershire sauce

2 teaspoons of carbohydrate

1/ii a Knorr beef stock cube - fabricated up with but 100 ml h2o

i x 500g pack of puff pastry

one egg - lightly beaten

instructions

Season beef generously with common salt and pepper, sprinkle in flour and toss until well coated and put to one side.

Rut 3 glugs of olive oil in a large goulash dish (one that tin can go on the oven top).

At present add together the onion and fry a couple of minutes, and so add carrot, parsnips, celery and herbs. Fry for a few more minutes and remove from the pan and put to one side.

In the same pan heat another glug of oil and add the beef. Fry until it starts to brown and is sealed all over.

Put the vegetable back in the pan with the meat and and then add together Guinness, tomatoes, tomato purée, sugar, Worcestershire sauce and mustard.

Bring to a boil, then simmer part covered for two and a half to 3 hours, or until meat is tender.

Keep checking on it as y'all don't want it to get too dry and burn. If needed add a teeny bit of h2o or stock. *Now remove the bay leaves and flavor to gustation.

Now to make the pie:

Preheat the oven to 190C/375F Gas five

Put meat filling into a large dish.

Roll the pastry to nearly 0.5mm thick and cut it well-nigh 1cm larger than the top of your pie dish.

Castor the rim with beaten egg and place the pastry on height.

Pressing the edges to secure. Lightly score the acme in a criss-cantankerous pattern and brush with remaining beaten egg.

Bake for about 45 minutes until golden brown and bubbling.

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Source: https://www.aglugofoil.com/2008/09/steak-and-guinness-pie-great-pub-grub.html

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