January 06, 2018
Comfort Food, Dinner, Main Dish,
Beef, Stewing Beef, Pork, Bacon, Alcohol, Winter, Weeknight Meals, Oven Bake, Stove Top, No Eggs, Non-Dairy more
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"From one of our national supermarkets monthly magazine June '17."
Heat half the oil in flameproof casserole pan oveer medium high heat and add the beef and cook, in 4 batches turning for about 4 minutes or until browned all over and transfer to a bowl.
Heat the remaining oil in the pan and add the onion and bacon and cook, stirring, for 5 minutes or until onion softens and then add the carrot and celery and cook, stirring, for 5 minutes or until golden brown.
Add the garlic and flour and cook, stirring for 1 minute or until well combined and then return the beef to the pan with the beer (to omit the beer, increase the stock to 2 cups/500ml) an bring to the boil and reduce heat to low and add the stock, tomato paste and theyme and cover and cook, stirring occasionally for 2 hours or until beef is very tender.
Uncover and cook, stirring occasionally for 30 minutes or until sauce reduces by half and season and set aside to cool.
Preheat oven to 220C.
Spoon beef filling evenly among six 1 1/2 cup (375ml) ramekins.
Using a 11cm pastry cutter to cut 12 discs from the pastry sheets and then brush half the pastry discs lightly with egg and top with remaining pastry discs and place over the beef mixture.
Lightly brush with egg and using a small sharp knife to trim remaining pastry into letters and place on each pie and lightly brush with egg and bake for 20 to 25 minutes or until pastry is golden brown and puffed and serve.
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