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Method
Step 1
Heat half the oil in a large ovenproof saucepan over high heat. Add half the beef and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a heatproof bowl. Repeat with the remaining beef.
Step 2
Heat the remaining oil in the pan. Add the onions or shallots, carrot and celery and cook, stirring, for 5 mins or until light brown. Return the beef to the pan with the garlic and flour and cook, stirring, for 2 mins or until well combined. Add the Guinness, stock, rosemary, thyme and bay leaves and bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 11/2 hours or until beef is very tender. Uncover and cook for 30 mins or until sauce thickens. Season.
Step 3
Preheat oven to 200°C. Spoon beef mixture into an 8-cup (2L) capacity ovenproof dish. Place 1 pastry sheet on a clean work surface. Whisk egg yolk and milk in a small bowl. Season. Brush a little egg mixture over the pastry. Top with the remaining pastry sheet and brush with more egg mixture. Arrange pastry over the beef mixture in dish, trimming excess pastry. Cut the excess pastry into leaf shapes. Arrange over the pie.
Step 4
Bake for 30-35 mins or until the pastry is golden brown and puffed.
800g Coles Australian No Added Hormones Gravy Beef, cut into 3cm pieces
12 brown onions, peeled
2 carrots, peeled, thinly sliced
2 celery sticks, thinly sliced
2 garlic cloves, crushed
1/4 cup (35g) plain flour
440ml can Guinness
1 1/2 cups (375ml) beef stock
2 rosemary sprigs
4 thyme sprigs
2 dried bay leaves
2 sheets frozen puff pastry, just thawed
1 Coles Australian Free Range Egg yolk
1 tbs milk
Description
Who could possibly resist tucking into this hearty pie? Pairing golden pastry and tender beef, it’s a winning combination.
Method
Step 1
Heat half the oil in a large ovenproof saucepan over high heat. Add half the beef and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a heatproof bowl. Repeat with the remaining beef.
Step 2
Heat the remaining oil in the pan. Add the onions or shallots, carrot and celery and cook, stirring, for 5 mins or until light brown. Return the beef to the pan with the garlic and flour and cook, stirring, for 2 mins or until well combined. Add the Guinness, stock, rosemary, thyme and bay leaves and bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 11/2 hours or until beef is very tender. Uncover and cook for 30 mins or until sauce thickens. Season.
Step 3
Preheat oven to 200°C. Spoon beef mixture into an 8-cup (2L) capacity ovenproof dish. Place 1 pastry sheet on a clean work surface. Whisk egg yolk and milk in a small bowl. Season. Brush a little egg mixture over the pastry. Top with the remaining pastry sheet and brush with more egg mixture. Arrange pastry over the beef mixture in dish, trimming excess pastry. Cut the excess pastry into leaf shapes. Arrange over the pie.
Step 4
Bake for 30-35 mins or until the pastry is golden brown and puffed.
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