charlottegrace1
Gold Member
Serves 4
low fat cooking spray
2 medium onions diced
1 medium carrot sliced
2 celery sticks sliced finely
1 teaspoon dried sage
200g button mushrooms
4 tablespoons plain flour
400g lean stewing steak diced
150ml beef stock
150ml Guinness (or ale of your choice)
salt and pepper to season
100g shop bought ready rolled puff pastry
Preheat the oven to Gas 2/150C/300F.
Heat a non stick frying pan with the low fat spray and fry the onions, carrot, celery, mushrooms and sage until soft.
Transfer to a casserole dish
Season the flour with the salt and pepper and toss the meat cubes in it to coat.
Spray the pan again with the low fat spray and add the meat. Cook until the meat is browned all over and then add to the casserole.
Pour the stock and the Guinness into the pan and heat, remove from the heat and pour over the meat and vegetables in the casserole dish.
Cover the dish and cook in the oven for 2-3 hours stirring occasionally.
Meanwhile, using an upside down 8 inch pie dish placed on the pastry, cut a circle slightly larger than the dish.
When the meat is cooked, transfer it to the pie dish and increase the oven temperature to Gas 7/220C/425F.
Place the pastry on top of the meat and push the edges of the pastry onto the pie dish to seal.
Brush with a little milk and make a slit in the top so the steam can escape.
Bake for 15 -20 mins or until risen and golden brown.
low fat cooking spray
2 medium onions diced
1 medium carrot sliced
2 celery sticks sliced finely
1 teaspoon dried sage
200g button mushrooms
4 tablespoons plain flour
400g lean stewing steak diced
150ml beef stock
150ml Guinness (or ale of your choice)
salt and pepper to season
100g shop bought ready rolled puff pastry
Preheat the oven to Gas 2/150C/300F.
Heat a non stick frying pan with the low fat spray and fry the onions, carrot, celery, mushrooms and sage until soft.
Transfer to a casserole dish
Season the flour with the salt and pepper and toss the meat cubes in it to coat.
Spray the pan again with the low fat spray and add the meat. Cook until the meat is browned all over and then add to the casserole.
Pour the stock and the Guinness into the pan and heat, remove from the heat and pour over the meat and vegetables in the casserole dish.
Cover the dish and cook in the oven for 2-3 hours stirring occasionally.
Meanwhile, using an upside down 8 inch pie dish placed on the pastry, cut a circle slightly larger than the dish.
When the meat is cooked, transfer it to the pie dish and increase the oven temperature to Gas 7/220C/425F.
Place the pastry on top of the meat and push the edges of the pastry onto the pie dish to seal.
Brush with a little milk and make a slit in the top so the steam can escape.
Bake for 15 -20 mins or until risen and golden brown.
