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Prep
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Ingredients
Directions
| Servings | Prep Time | Cook Time |
| 55 | 25 Minutes25 Minutes | 1 Hour1 Hour |
| Servings | Prep Time |
| 55 | 25 Minutes25 Minutes |
| Cook Time |
| 1 Hour1 Hour |
Ingredients
- 1 1/2 lb Ballakelly Farm Stewing Steak Diced
- Sea Salt & Freshly Ground Pepper
- 2 Heaped Tbsp Flour
- 2-3 Tbsp Olive Oil
- 1 Whole Onion Roughly Chopped
- 1 Whole, Large Carrot Roughly Chopped
- 4 Whole Celery Steaks Roughly Chopped
- 2 Whole Parsnips Roughly Chopped
- 1 Handful Rosemary, Thyme & Bay Leaves
- 2 1/2 Cups Guinness Stout
- 28 Ounces Tomatoes extra virgin
- 1lb. 2oz Pack Puff Pastry
- Whole Egg Beaten
Servings: 5
Units:
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Ingredients
Servings: 5
Units:
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Instructions
- Generously season your Ballakelly Farm Stewing Steak with salt & pepper
- Sprinkle with flour and tots around until all steak pieces are well coated
- Heat olive oil over a medium-high heat in a large casserole pan and brown the steak
- Add the onion & cook for 1 minute
- Add the carrot, celery, parsnips & fresh herders and cook for 4 minutes
- Add the Guinness & Tomatoes and bring to the boil
- Stir then turn down the heat to simmer for 2 hours or until the meat is very tender
- The sauce should be thick and intensely flavoured. Season is needed
To make the pie
- Preheat oven to 375F
- Put your cooked Ballakelly Farm Stewing Steak into a large, round baking dish
- Roll out the pasty, dusting with flour, until is about 1/4 inch thick
- Cut out a large circle of pastry - about 1/2 inch bigger than the top of your dish
- Brush the rime of the dish with the beaten egg, then place the pastry circle on top, pushing the excess pastry down the outside of the dish
- Lightly score (criss-cross) the top of the pastry and brush with beaten egg
- Bake in the middle of the oven for 25 minutes or until golden and bubbling. Yum!
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Footnotes
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Cook's Note:
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Editor's Note: