About this recipe:Comfort food for winter days. It's also perfect for entertaining because you can prepare the filling in advance and leave the baking until 45 minutes until you plan to serve. (You should give the pie an extra 5-10 minutes if you're starting with a cold filling.) Serve with baked or mashed potatoes.
600g braising (stewing) steak, cubed
500ml beer (I prefer Guinness)
2 tbsp flour
1 tsp salt
½ tsp pepper
1 tsp dried thyme
250ml beef stock (I used the fresh tubs from the supermarket, but you can use stock cubes)
1 tbsp vegetable oil
2 large onions, diced
2 large leeks, diced
2 large carrots, diced
3 fat garlic cloves, minced
2 tsps English mustard (you can use Dijon if you prefer it milder)
450g puff pastry (buy the ready rolled because life is just too short)
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Marinate the steak in the ale overnight. Drain, saving the ale, coat the meat with the flour, salt and pepper (don't use more flour or the gravy will get too gluey). Heat the oil and brown the meat a few pieces a time, removing the cooked pieces to a bowl when they’re done. Put the onion, garlic, leeks, carrots and mustard in the same pan and cook untll the onion and carrots are soft.
If it looks dry, add a bit of water. When the mixture is cooked, tip it into the bowl with the meat. Return the empty pan to the hob, turn up the heat and pour in half the beer. Let it bubble, scraping all the bits stuck to the bottom of the pan. Pour the meat into the pan, add the stock, bouquet garni and all the remaining beer and simmer for 45 minutes.
Preheat the oven to 190 C / Gas 5.
Roll out the pastry till it's 50mm thick. Pour the the filling into pie dish, add the pastry top and press down round the rim. If the pastry isn't touching the filling, you might need to set an egg cup in the middle to support the pastry.
Trim the edges. Decorate with pastry trimmings, brush with egg and bake for 40 minutes till golden brown.
I am in the middle of making this recipe and I find the instructions incomplete. At no stage does it mention when you add the cooked carrots, leeks, and onions back into the pan. Nor does it tell you when to add the Thyme. I also agree with the other review that it needs overall more time to cook and prepare. This is a two-day recipe but also, you need to add time to prepare all the cut ingredients, which I don't think is factored into the time indicated on this recipe. On the plus side, the sauce tastes great and I can't wait to see and taste the finished product. I'm considering adding a photo when all is said and done, followed by another review! Bon appetite! - 05 Jan 2013