Monday, 5 December 2005

Beef, Ale and Mushroom Pie

Beef, Ale & Mushroom Pie
We had a box of mushrooms one time that needed to be used up fast. It was expiring a day later. Since I have a handy ready made puff pastry and some beef in the fridge, I thought I'd adapt this recipe I found from the BBC Food website. It suggested ale (a type of beer) in which the Guinness sitting in my pantry came in handy. Btw, Guinness beer is actually a 'stout' which is a class of ale beers. Whether you use an ale or stout or porter, it will do well in this dish.

As for the pastry, I didn't have any pie funnel or pie vent so I just cut some holes on the top to let the steam rising from the meat filling out so as not to make the pastry soggy. It wasn't in the instructions I just thought of it as common sense. And it worked! :)

Beef, Ale & Mushroom Pie

Beef, Ale and Mushroom Pie

1 kg  stewing beef - cut into roughly 1-inch squares
1 Tbsp vegetable oil
1 medium onion - diced
1 Tbsp flour
1 Tbsp mushroom ketchup (optional)
1 Tbsp Worcestershire sauce
1 Tbsp chopped fresh thyme or 1 tsp dried thyme
2 Tbsp chopped parsley or 1 tsp dried parsley
1 tsp English mustard
1 bayleaf
1 tsp sea salt
freshly milled black pepper
2/3 cup beef stock
1/2 cup ale (or Guinness)
250 g  mushrooms - sliced
450 g  puff pastry
  1. Heat oil in a heavy bottomed pot and saute onion gently until translucent (about 5 minutes).
  2. Stir in beef and cook until browned.
  3. Add in the flour, cook until dark brown (about 1 minute).
  4. Mix in the mushroom ketchup, Wostershire sauce, thyme, parsley, bay leaf, salt and pepper.
  5. Slowly add beef stock and ale, bring to boil.
  6. Add mushrooms and lower heat to simmer gently until beef is tender (about 1 1/2 hours). If it is drying out too much add hot water or beef stock a little at a time.
  7. Preheat oven to 400°F/200°C/fan 180°C/gas mark 6.
  8. Remove beef from heat, skim off any fat, adjust seasonings and add more fresh chopped parsley if available.
  9. Roll out puff pastry and invert the pie dish(es) to be used onto it. Cut out a cover for the dish using the shape of the pie dish as outline. If you do not have a pie funnel, cut out holes in the pastry cover to let the steam from the filling to escape and not make the pastry soggy.
  10. Put in the whole lot (beef + sauce) in a medium sized pie dish or individual pie dishes. Cover pie dish with the prepared pastry and trim edge by hand or with tines of a fork.
  11. Bake for 20-25 minutes or until the pastry is well risen and golden brown.

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