Print  A4 A5 Recipe Card
 

A great favourite with all ages, the beer gives added flavour to a traditional recipe. Serve with herb and garlic mash and red or green cabbage.

 

Recipe Information

Prep. Time: 40 minutes
Makes: 6 servings
Total Time: 90 mins
Easy
 

Method

Preheat oven to 220°C/Gas 7.

  1. Heat the butter and half the oil in a large pan, gently fry onions, garlic and bacon until onions are soft. Remove from pan and put to one side, add rest of oil and heat through then quickly brown the beef.
  2. Stir in flour, then the beer and juice and rind of orange. Return the onions and bacon to pan with the carrots and stir well, add sufficient stock to just cover, season and bring to boil. . Simmer for approx. 45 min. until meat is tender, stirring occasionally to prevent sticking.
  3. At end of cooking time add mushrooms, allow to cool thoroughly, then place in a 1½ pt pie dish or similar. Place a pie funnel or upturned egg cup in centre to help support pastry.
  4. Roll out pastry large enough to cover dish with some room to spare. With a sharp knife cut strips of pastry from edges of piece and use to form a rim on the pie dish edge. Brush edge with beaten egg to help pastry to stick, then brush pastry rim with egg wash.
  5. Carefully lift pastry and lay over the pie dish, press down edges to form a good seal and trim off excess with a sharp knife. Reserve trimmings. Knock up and flute edges of the pie, make a hole in centre over pie funnel to allow steam to escape.
  6. Re-roll trimmings and cut out leaves or other shapes of your choice, brush pastry top with egg wash, arrange leaves on top and brush again. Bake for approx. 40 minutes until pastry is risen and golden.

Ingredients

  • 500g  Jus-Rol™ Puff pastry block  Thawed 
  • 2 onions large, roughly chopped 
  • 2  garlic cloves, crushed 
  • 50g butter   
  • 4  streaky bacon rashers, chopped 
  • 750g braising beef Diced 
  • 25g flour Mixed 
  • 250ml beer   
  • 1 orange Juice and rind 
  • 225g carrots Sliced 
  • 375ml beef stock   
  • 225g mushrooms Quartered 
  • 4tbsp oil   
  •  beaten egg to glaze 

Used Techniques