Sunday, December 12, 2010

Beef and Caramelised Onion Pie

1/3 c. oil
1 large red onion, thinly sliced
Flour covered beef
1 tsp. brown sugar
2 lb. lean rump steak, diced
1/4 c. plain flour
4 cloves garlic, crushed
7 oz. button mushrooms, sliced
1 c. beef stock
5 oz. stout (I used Guinness)
1 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
1/2 tsp. thyme
11 oz. potatoes, diced
2 carrots, diced
1 1/4 lb. quick flaky pastry
1 egg, lightly beaten

Heat 2 Tbsp. of oil in the frying pan over medium heat and cook the onion for 5 minutes, or until light brown. Then add the sugar and cook for 7-8 minutes, or until the onion caramelizes. Remove from the pan. Wipe the pan clean. (Or just cook in a separate pan like I did)

Toss the beef in flour and shake off the excess. Heat the remaining oil in the same pan and cook the meat in batches over high heat until browned. Return all the 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 a boil, then reduce the heat and simmer, covered, for 1 hour. Add the potato and carrot, and simmer for 30 minutes. Remove from the heat and allow to cool.

Preheat the oven to 375 F. Grease a pie dish. Pour in the filling, then top with the onion. Roll the pastry out between two sheets of baking paper until it is 1 inch wider than the pie dish (We tried using wax paper, but that did not work). Cut a 3/4 inch strip around the edge of the pastry circle, brush with water and place damp side down on the rim of the dish.

Cover with the remaining pastry, pressing the edges together. Knock up the rim by making small slashes in the edges of the pastry with the back of a knife. Re-roll the trimmings and use them to decorate the pie. Brush with egg and bake for 25 minutes, or until golden.

From The 1000 Best Recipes

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