Deep Dish Pub Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lb (1 kg) boneless blade, cross-rib or round steak, cubed
1/2 cup (125 mL) all-purpose flour
2 tsp (10 mL) salt
1 tsp (5 mL) pepper
3 tbsp (45 mL) vegetable oil (approx.)
1 cup (250 mL) onions, chopped
2 cloves garlic, minced
3 cup (750 mL) beef broth
1 (about 12 oz/340 mL) bottle or can of beer, preferably ale
1 cup (250 mL) plain tomato sauce
1 tbsp (15 mL) Worcestershire sauce
1 bay leaf
1/2 tsp (2 mL) thyme
2 carrots, diced
3 potatoes, diced
3/4 cup (175 mL) celery, diced
1-1/2 cups (375 mL) small mushrooms, halved
1 (about 14 oz/400g) package frozen puff pastry, thawed
1 egg, lightly beaten
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Directions: |
Directions:Combine flour, salt and pepper in a plastic bag. Add beef and shake to coat with flour. Reserve remaining flour. Heat 1 tbsp (15 mL) of the oil in a large, heavy saucepan set over medium heat. Brown beef cubes in batches, adding more oil as needed. Add onions and garlic and cook until softened. Add broth, beer, tomato sauce, Worcestershire sauce, bay leaf and thyme. Bring to a boil, stirring well to scrape brown bits from bottom of pan.
Reduce heat, cover and simmer for about 1 hour or until meat is nearly tender. Add carrots, potatoes and celery, cover and simmer for 30 minutes, then add mushrooms and simmer for 15 minutes longer or until meat and vegetables are tender.
Mix reserved flour mixture with a little cold water until smooth. Stir into beef mixture and bring to a boil, stirring. Simmer for about 5 minutes. Remove bay leaf. Taste and adjust seasoning. Divide beef mixture between 8 individual casseroles (each about 10 oz/300 mL or 4 inches/10 cm in diameter). Cover with foil. (Make-Ahead: Beef mixture may be refrigerated, before or after filling casseroles, for up to 2 days.)
Topping: Preheat oven to 400F (200C). Roll out puff pastry to 1/8-inch (3 mm) thickness and cut into 8 rounds that are the same diameter as the casserole dishes (pastries will puff up during baking and shrink slightly in diameter). Place on large baking sheet. Chill until pastry is cold, about 15 minutes. Brush with lightly beaten egg. Bake in preheated oven for about 12 minutes or until puffed and golden brown; reserve.
(Make-Ahead: Pastries may be made up to a day ahead. Cover with a tea towel and store at room temperature.)
Bake foil-topped casseroles in 400F (200C) oven for 15 minutes or until bubbling hot. Remove foil, top each with reserved puff pastry rounds and return to oven for 5 minutes. Serve hot. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:Over 45 minutes |
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