Prep 20 mins
Cook 45 mins
This is not really a pie in the traditional sense of the term as it is only topped with pastry rather than being encased in it. We have been trying to watch our carbs but my hubby loves his meat pie so this way he can enjoy it without total guilt. Both my hubby and my son love this one and feel free to make it as a pie if you want. You will have to cook the pastry shell off first though as it is not cooked long in the oven, as I cook the meat on the stove to make it tender.
- olive oil
- 1 onion, chopped finely
- 180 g mushrooms, sliced thinly
- 450 g beef steaks, cubed
- 1 small carrot, diced
- 1 teaspoon garlic powder
- 1⁄2 cup corn kernel
- 1 cup Guinness stout (or other dark stout)
- 3⁄4 cup peas
- 1 tablespoon tomato paste
- 1 tablespoon tomato sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 cup water
- 2 teaspoons beef stock granules
- 1 tablespoon cornflour, mixed with a little water
- 1 egg, slightly beaten
- 1 sheet puff pastry
- Heat a small amount of olive oil in a pan over a medium heat, add onion and mushrooms cook until soft and mushrooms slightly browned, set to one side.
- In the same pan add a little extra oil, add beef, cook turning meat to brown beef, return onion and mushroom mix.
- Add the remaining ingredients except for egg and puff pastry, stir to combine everything, turn heat down, simmer covered for about 35-45 Min’s, stirring occasionally to tenderize meat. While meat is cooking pre-heat oven to 180 degrees celsius.
- Roll out pastry sheet, I make mine in 2 individual pie dishes but you can make yours in one if you wish. I do usually have left over pastry which I make either a fruit or jam tart out of.
- Divide meat mix between 2 oven proof dishes, place pastry over the top, trim edges and brush with egg.
- Place pies in oven and bake for approx 20 Min’s until pastry top is browned.
- Serve immediately.
We really enjoyed this tonight thanks TFC. I changed a couple of things in your method in that I didn't add the peas and corn or the thickener until the meat was tender to my liking (that took about an hour). We are currently limiting our fat intake, so I made this with filo pastry sprayed with olive oil spray. I lined the dish with 4 sheets, then tucked those edges around another two folded sheets> It worked a treat and was a treat for two pie loving people..
YUM YUM YUM!!!! Need I say more? Ok YUM YUM YUM!!! This was a huge hit! My kids just hoovered it up (thank you) and with the left overs they also had lunch the next day (sorry for the late review) This is definately a keeper :)
The comments were from 3 to 5 so we have settled on a 4. I did make a couple of changes, the first was to omit the onion due to allergy issues and at the request of DH sub red wine for the guiness (after confering with The Flying Chef and getting her o'kay). It was an easy meal to prepare, I did double the recipe and could easily of fed 6 with sides of mashed potatoe and steamed spinach, broccoli and cauliflower. Thank you The Flying Chef, made for Edition 7 - Make My Recipe.