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Beef & Guinness Pot Pie
INGREDIENTS
1 x 165g pack Arley Beef Pieces
1 tbs oil
1 red onion, peeled and sliced into rings
1 large clove garlic, peeled and crushed
100g chestnut mushrooms, sliced
1 tbs plain flour
200ml Guinness or stout
1tbs fresh parsley, chopped
120g puff pastry
- Serves 2
- Cooking Time 30-35 minutes
- Suitable for Vegetarian / Vegan
- Preheat the oven to gas mark 7, 220C, 200C fan.
- Heat the oil in a saucepan over a medium heat, add the Beef Style Pieces and cook for 3-4 minutes, stirring occasionally. Add the onions and garlic and cook for a further 5 minutes until the onions are softened and the Beef Style Pieces are browned.
- Stir in the flour and cook for 1 minute stirring continuously. Blend in the Guinness, add the mushrooms and bring to the boil stirring until the sauce is thickened.
- Remove the pan from the heat, stir in the parsley and season to taste. Pour the filling into an ovenproof dish or divide between 2 individual ones.
- Roll out the puff pastry on a lightly floured surface ( use ready rolled if you prefer) and drape over the pie dish, press the pastry against the rim of the dish and trim any excess – this can be rerolled to make decorative trimmings for the pie. Make a couple of cuts in the centre of the pastry, brush with milk and bake for 20-25 minutes until the pastry is golden and risen.