Preparation time is 40minutes
Cook time is 3hours
Total time is 3hours 40minutes
Serve is for 8 people
Estimated cost per serve is 8.05 dollar
Difficulty level: 3 out of 4
12 Ingredients
- 2tablespoons canola oil
- 900grams rump steak, sliced
- 2 large onions, peeled and sliced
- 2 celery sticks, sliced
- 6 cloves garlic, peeled and sliced
- 3tablespoons plain flour
- 1/4 bunch rosemary, about 3 sprigs
- 1 1/4 cup beef stock, hot
- 2 cups stout
- 250grams chestnut mushrooms, sliced
- 350grams puff pastry, ready rolled
- 1 egg, beaten
Description
Steak and stout pie is Irish comfort food at its best, a rich and flavoursome steak filling topped with crisp puff pastry.
Method
Step 1 of 5
Pre-heat the oven to 150°C/130°C fan-forced. Heat the oil in a large pan and seal the beef on all sides until browned. Remove with a slotted spoon and set aside.
Step 2 of 5
Add the onions, celery and garlic to the pan and cook 6-8 minutes until softened, stirring often. Tip the beef back into the pan with its juices and sprinkle over the flour. Cook for 1 minute, add the rosemary and pour in the stock.
Step 3 of 5
Add the stout and mushrooms and bring to the boil. Place the lid on and cook in the oven for 2 hours, until the beef is tender. Remove the rosemary and discard.
Step 4 of 5
Pre-heat the oven to 200°C/180°C fan-forced. Pour the filling into an ovenproof baking dish and set aside to cool for 25 minutes.
Step 5 of 5
Add the puff pastry lid, crimping the edges with a fork to seal. Cut a slit in the top for steam to escape and brush all over with beaten egg. Bake for 30-35 minutes until golden and puffed up.
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