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Suitable cuts include braising cubes: chuck and blade,
stewing cubes: shin and leg
Temperature: Gas Mark 4-5, 180°C, 350°F
Serves: 4
Cooking Time: 120 mins
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Ingredients:
- Lean beef cubes
- Kidney
- Oil
- Onion
- Oyster mushrooms
- Stock
- Tomato purée
- Gravy granules
- Puff pastry
- Beaten egg
Method:
In a pan heat 15ml (1tbsp) oil and brown 450g
(1lb) lean beef cubes for 4-5 minutes. Transfer to a large ovenproof pie
dish. Add 225g (8oz) kidney, cored and cut into pieces, 1 onion,
sliced, and 100g (4oz) mushrooms, cut into pieces. Mix together 300ml
(½pt) stock, 30ml (2tbsp) tomato purée and 30ml (2tbsp) gravy granules
and pour over the meat and vegetables.
Roll out 500g puff pastry big enough to cover the pie dish. Dampen the
edge of the dish with a little water and place pastry on top of the meat
mixture, trim off any excess pastry and lightly press the edge to seal. Brush
with beaten egg and place into a preheated oven for 2 hours; cover with
foil once the pastry is risen and golden to prevent burning.
Serving Suggestion:
Serve with mash potato, peas and additional gravy.
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