Suitable Cuts: *Braising cubes, chuck & blade or stewing cubes, shin, leg
Temperature: Gas Mark 3, 170°C, 325°F
Serves: 4
Cooking Time: 120 - 150 mins
Ingredients:
- Lean beef cubes*
- Onions
- Parsnips
- Leek
- Stock
- Guinness
- Gravy granules
- Thickening granules
- Tomato ketchup
- Puff pastry
Method:
In a large casserole dish place 450g (1lb) lean beef cubes*, 2 onions, chopped, 3 parsnips, peeled and chopped, 1 leek, chopped, 150ml (¼pt) stock, 450ml (¾pt) Guinness, 30ml (2tbsp) gravy granules, 15ml (1tbsp) thickening granules, 30ml (2tbsp) tomato ketchup and mix well.
Roll out 350g (12oz) puff pastry to approximately 23cm (9") square and cut into 8 triangles. Place pieces on top of the casserole, overlapping at different angles, cover with foil and bake in a preheated oven for 1½-1¾ hours.
Remove foil and cook for a further 20-30 minutes, until browned.
Serving Suggestion:
Serve the beef pie with some chunky potato wedges and steamed green cabbage.
