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Yorkshire Recipes
by Annie Stirk
Serves 4
Preperation time 25 minutes
Cooking time 35-40 minutes
Ingredients:
400ml/14floz Black Sheep Ale
1 bay leaf
2 sprigs fresh thyme
140g/5oz button mushrooms
2 carrots, peeled and sliced
2 onions, sliced
15g/0.5oz butter
25g/1oz plain flour
900g/2lbs stewing beef, diced
500ml/18floz fresh beef stock
1 free range egg, beaten
2 garlic cloves, sliced
300g/10oz ready to roll puff pastry
Method
1. Pre-heat the oven to 180C/350F/Gas Mark 4
2. Place a large casserole over a medium heat to warm up
3. Meanwhile, place the beef and flour in a bowl, season and toss together so all the beef is covered
4. Melt the butter in the casserole, and slowly add the meat (adding more butter if necessary) and sear until browned
5. Add the vegetables, herbs and liquids to the meat and simmer
6. Cover with a lid and cook in the oven for 1.5 hours or until the meat is tender
7. Season and pour the mixture into a pie dish
8. Increase the oven temperature to 200C/400F/Gas Mark 6
9. Brush the beaten egg along the edges of the dish and top with the pastry, pinching the edges firmly. Trim any excess pastry from the side of the dish and use to decorate the top
10. Pierce holes in the top of the pastry
11. Brush the pastry all over with the remaining beaten egg and place the pie dish onto a baking sheet
12. Bake in the oven for 30-40 minutes or until the pastry is golden brown
