August: Awesome Pie

Ok, so this technically isn’t a new recipe for me. But several people have asked for it and in order to get myself back on track as far as monthly posts go, I’m going to go with this – because, well, at one point it was new, and I do have a TARDIS.

This recipe has been in my family for years. Two years to be precise, when I found it on teh intarwebz and adapted it for my own world dominating needs.

Cow bits, some. I usually go for rump steak… possibly about 1.5kg, cut in to chunks
Flour, enough to coat the cow bits
Salt and pepper for seasoning
shallots, about 10 medium sized ones, peeled and chopped in to quarters
button mushrooms
carrots, peeled and cut in to chunks.
garlic puree, 1 tblsp
tomato puree, 2 tblsp
Dark ale or stout, 500ml
Beef stock, 500ml
Fresh thyme, about 3 sprigs
button mushrooms
puff pastry (I get the prerolled stuff from the supermarket)
egg, beaten

1. Mix the salt and pepper in to the flour, then add in the beef and mix it up until the beef is thoroughly coated.

2. In a large hot pan (one that has a lid), brown the beef in batches and set on the side.

3. Add some more oil and add the shallots and carrots and stir for a few minutes. Add the garlic puree and tomato puree. Add the ale. Enjoy the bubbles.

4. Turn the heat down and return the meat to the pan, mixing everything together thoroughly. Add the beef stock and stir some more.

5. Add the thyme and button mushrooms. Cover and simmer for 2 hours.

6. Preheat oven to 170C (or whatever your pastry instructions suggest). Transfer to pie dish and top with pastry. Brush egg over pastry to glaze.

7. Put in oven for about 25 minutes or until pastry is golden brown.


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