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Yorkshire Recipes
by NYLF Team
Serves 4
Preperation time 25 minutes
Cooking time 2-2.5 hours
Ingredients:
Filling
2 bay leaves
2 large sprigs of fresh thyme
15ml(1tbsp) brown sauce
10ml(2tbsp) tomato puree
300ml(.5pt) good red wine
300ml(.5pt) good, hot beef stock
175g(6oz) field or chestnut mushrooms, roughly chopped
2 garlic cloves, peeled and crushed
2 medium onions, peeled and chopped
Salt & black pepper
10ml(2tsp) paprika powder
30ml(2tbsp) plain flour
15-30ml(1-2tbsp) sunflower oil
450g(1lb) locally produced stewing or braising steak, cut into 2.5cm(1inch) cubes
450g(1lb) unpeeled waxy potatoes, thinly sliced
25g(1oz) melted butter
Method
1. Heat oil in large frying pan on moderate heat. In a large plastic bag add flour, paprika and seasoning. Add beef and toss in seasoned flour
2. Cook beef in batches for 4-5 minutes until brown, turning occasionally. Transfer to large casserole dish
3. In same frying pan cook onions, garlic and mushrooms for 3-4 minutes and transfer to casserole dish
4. Add stock, wine, tomato puree, brown sauce, thyme and bay leaves. Bring to boil, reduce heat, cover and cook on hob for 1 hour 15 minutes, stirring occasionally
5. Meanwhile, place potato slices and melted butter in a large bowl and toss gently to coat
6. Spoon beef equally into 4x300ml(.5pint) round or oval ovenproof dishes. Finish with potato slices, place on a baking sheet and cook for 45 minutes 200C/Gas6/400F or until potatoes are golden brown and cooked through
7. Serve pot pies with seasonal vegetable and warm crusty bread
