Sunday, August 22, 2010

Beef & shiraz pie with lemon thyme potatoes

One of the meals that I really loved in England and Wales earlier this year were the yummy pies, particularly the beef and ale ones. I had never made pies like that but thought I would have a go tonight. I didn't have any Guinness on hand or on tap but I did have red wine so I thought I would try my hand at a beef and red wine pie.

To accompany it, I cooked potatoes roasted with lemon thyme and lemon-infused olive oil. It ended taking a lot longer than I expected. So it is certainly a meal to make on the weekend or a meal to do a lot of the preparatory cooking before! I certainly enjoyed my pie but think that I like the ale ones better!

Beef & shiraz pie with lemon thyme potatoes

12 potatoes
Several sprigs of lemon thyme
Lemon-infused olive oil
880 gr topside beef
Plain flour
Olive oil
2 cloves of garlic
1 onion
4 handfuls mushrooms
1.5 glasses shiraz
Puff pastry
1 egg

Preheat the oven to 220c
Chop the potatoes into halves or quarters and place in ovenproof dish
Sprinkle with lemon-infused olive oil and add lemon thyme
Mix to coat, preferably with hands
Put aside potatoes
Heat oil in pan
Place flour on plate, add pepper and mix
Chop the topside into cubes and coat with seasoned flour
In batches quickly brown the meat in the oil and add to a lidded casserole
Roughly chop the onion and crush the garlic
Add to the pan once the meat has been removed and cook until soft
Slice the mushrooms and add to the onion mix in pan
Cook a further few minutes and then add to meat mix in casserole
Pour the shiraz into the pan and bring to the boil loosening the pan scrapings
Pour over the meat mixture in the casserole
Place the casserole in the oven and cook at 220c for 30 minutes
Check and stir the casserole and add potatoes to oven and cook for 45 minutes
Check and stir the casserole and turn the potatoes
Cook for a further 30 minutes or until meat is tender
Remove casserole from the oven (leaving potatoes in oven)
Decant the meat into six individuals oven-proof dishes (I used souffle dishes)
Roll and cut the pastry into circles to cover the dishes and cut out decorative pieces if desired
Wet the rims of the dishes and seal the pastry around the edges
Pierce the pastry in a couple of places with the point of a knife to allow the steam to escape
Add decorative pastry leaves if desired
Beat the egg and use it to brush the pastry lids
Place pie dishes on oven tray and return to oven for 15 minutes
Allow to cool slightly and serve with the potatoes.



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