Serves 6
Takes 20 mins to make, 2hrs 5 mins to cook
Ingredients
- 1 x 250 g pack all butter puff pastry
- 3 tbsp vegetable oil
- 5 tbsp plain flour
- 900g /2lb braising or stewing steak, cut into 4 cm (1 ½ in) chunks
- 200g /7oz lean back bacon, chopped
- 4 celery sticks, chopped
- 250g /9oz shallots, peeled
- 150g /5oz button mushrooms
- 4 sprigs fresh thyme
- 2 bay leaves
- 4 tbsp chopped fresh parsley
- 350ml /12floz ( smithwicks or some ale of your choice )
- 150ml/1/4pt beef or chicken stock
Method
You will need
- large flameproof casserole dish
- pie funnel
Preheat the oven to 180C/160C fan-oven/Gas mark 4
Unroll the pastry and cut out a circle using the lid of a casserole dish. Place the bottom of the casserole on a hob add the oil and heat . Spread the flour over a plate, season. Coat the steak with the flour then add to the casserole dish, browning on all sides. Work in batches, transferring each on a plate. Add more oil if the dish starts to stick.
Fry the lardoons in the casserole until crispy, then add the celery onions and mushrooms ,cook for 1 minute, then add the beef from the plate. Add the herbs and pour over the ale and stock, cover with the lid and cook in the oven for 1 hour and 30 minutes or until nice and juicy
Remove from the oven and set aside. Turn the oven up to 230C/210C fan-oven/Gas mark 8 Remove the bay leaves and thyme from the casserole and put the pie funnel into the centre. Moisten the rim of the dish with a wet pastry brush, place the chilled pastry on top, moulding a hole around the funnel, and press the edges over the rim. Cook for 20 minutes until the pastry is risen and golden. Serve with boiled potatoes and broccoli.
Enjoy!
