mousse's mum
09-07-2006, 11:14 AM
ive made this myself and its soooo yummy!
ingredients:
1/3 cup (80 ml/2 3/4 fl oz) oil
2 large red onions, thinly sliced
1 teaspoon dark brown sugar
1 kg(2lbs)lean rump steak diced
1/4 cup plain flour,seasoned
2 cloves of garlic,crushed
225g(7 oz) button mushrooms, sliced
1 cup beef stock
150 ml (5 fl oz) stout
1 tablespoon tomato paste
1 tablespoon worcestershire sauce
1 tablespoon chopped frsh thyme
350g (11 0z) potatoes,diced
2 carrots, diced
600g (1 1/4 lb)quick flaky pastry (or make your own)
1 egg, lightly beaten
heat 2 tablespoons of oil in a frying pan over medium heat and cook the onion for 5 minutes or untill light brown, then add the sugar and cook for 7-8minutes or untill the onion caramileses. remove from pan.
toss the beef in the flour and shake off the excess. heat the remaining oil in the same pan and cook the meat in batches over high heat untill brown.return all meat to the pan, add the garlic and mushrooms and cook for 2 minutes. add the stock,stout,tomato paste,worcestershire sauce and thyme.bring to boil,then reduce heat and simmer,covered for 1 hour.add potato and carrot and simmer for 30 mins.remove from heat and allow to cool.
pre heat the oven to 190 c(375 f) grease a 1.25 litre pie dish.pour in the filling,then top with the onion.roll the pastry out between two sheets of baking paper untill it is 2.5cm(1inch) wider than the pie dish.cut a 2cm (3/4 inch) strip around the edge of the pastry circle, brush with water and place damp side down on the rim of dish.
cover with the remaining patry pressing the edges together.knock up the rim by making small slashes in the edges with a knife. re roll the trimmings if you like and use to decorate the pie.brush with egg and bake for 25 minutes untill golden
this pie is really filling but you could serve it with mash potatoes if you like
ingredients:
1/3 cup (80 ml/2 3/4 fl oz) oil
2 large red onions, thinly sliced
1 teaspoon dark brown sugar
1 kg(2lbs)lean rump steak diced
1/4 cup plain flour,seasoned
2 cloves of garlic,crushed
225g(7 oz) button mushrooms, sliced
1 cup beef stock
150 ml (5 fl oz) stout
1 tablespoon tomato paste
1 tablespoon worcestershire sauce
1 tablespoon chopped frsh thyme
350g (11 0z) potatoes,diced
2 carrots, diced
600g (1 1/4 lb)quick flaky pastry (or make your own)
1 egg, lightly beaten
heat 2 tablespoons of oil in a frying pan over medium heat and cook the onion for 5 minutes or untill light brown, then add the sugar and cook for 7-8minutes or untill the onion caramileses. remove from pan.
toss the beef in the flour and shake off the excess. heat the remaining oil in the same pan and cook the meat in batches over high heat untill brown.return all meat to the pan, add the garlic and mushrooms and cook for 2 minutes. add the stock,stout,tomato paste,worcestershire sauce and thyme.bring to boil,then reduce heat and simmer,covered for 1 hour.add potato and carrot and simmer for 30 mins.remove from heat and allow to cool.
pre heat the oven to 190 c(375 f) grease a 1.25 litre pie dish.pour in the filling,then top with the onion.roll the pastry out between two sheets of baking paper untill it is 2.5cm(1inch) wider than the pie dish.cut a 2cm (3/4 inch) strip around the edge of the pastry circle, brush with water and place damp side down on the rim of dish.
cover with the remaining patry pressing the edges together.knock up the rim by making small slashes in the edges with a knife. re roll the trimmings if you like and use to decorate the pie.brush with egg and bake for 25 minutes untill golden
this pie is really filling but you could serve it with mash potatoes if you like