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- Heat a bit of the oil in a large saucepan over a high heat. Season the meat and add to the pan in batches, cooking for a couple minutes to brown on all sides. Remove from the pan and set aside.
- Add the onion and cook, stirring, for five minutes until soft.
- Stir in the flour and cook for 30 seconds. Add the tomato purée and stir until everything is coated.
- Pour in the stout, scraping up any of the browned bits from the bottom of the pan.
- Stir in the stock cubes, then add the beef back into the pan.
- Cover with a lid and bring to a simmer over a low heat. Cook, covered, for one hour.
- Add the carrot, mushrooms and bay leaf and cook for another hour until the meat is tender.
- Remove the lid and cook for 30 minutes, stirring occasionally, until the liquid has thickened.
- Preheat the oven to 190°C/170°C fan/gas mark 5. Divide the mixture between six individual dishes (or add to one large baking dish).
- Roll out the pastry on a lightly floured surface and cut out six circles for the tops of the dishes.
- Brush the edges of the dishes with a bit of the beaten egg, then seal the pastry lids to the dishes. Brush more of the egg over the top, then sprinkle with poppy seeds.
- Place the dishes on a large baking tray. Bake the pies for 15-20 minutes or until the pastry is crisp and golden.
Note: Stewing beef can be used as an alternative to chuck steak, if you wish.
Per serving: 888kcals, 47.1g fat (13.3g saturated), 38.2g carbs, 3.2g sugars, 70.4g protein, 2.5g fibre, 0.331g sodium
IrishBeefDinnerFreezer-friendlyDiabetic-friendlyFather’s DaySpecial OccasionsHigh-proteinFamily mealsCuisinesBudget mealsComfort foodMake it Healthy
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