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- Preheat the oven to 170°C/150°C fan/gas mark 3.
- Heat the olive oil in a large casserole dish over a medium heat. Add the pancetta and cook for 5-6 minutes until golden. Use a slotted spoon to transfer the pancetta to a plate and set aside.
- Turn the heat to low. Add the onions to the pan and cook for 8-10 minutes until soft.
- Turn the heat to medium. Stir in the carrots and mushrooms and cook for two minutes.
- Add the meat, rosemary, thyme and bay leaf. Season with salt and pepper and cook for 4-5 minutes, stirring. Sprinkle over the flour and cook for 2-3 minutes, stirring.
- Stir in the wine and beef stock. Bring to a simmer, then cover tightly with foil and place the casserole lid on top. Place in the oven for three hours, removing to stir occasionally.
- If the sauce is still quite thin, transfer the casserole to the hob and bubble over a medium-high heat for 10 minutes, uncovered, until slightly thickened.
- On a lightly floured work surface, roll out the pastry to about 3mm in thickness. Increase the oven temperature to 180°C/160°C fan/gas mark 4.
- Transfer the stew mixture to a large pie dish and place the pastry on top of the pie. Trim off any excess, crimp the edges together and brush the top with beaten egg. Use the tip of a sharp knife to poke a couple of holes in the pastry to allow steam to escape.
- Place in the centre of the oven and bake for 40-45 minutes, until the pastry is puffed and golden.
Note: Streaky bacon can be used as an alternative to pancetta, if you wish.
Per Serving: 639kcals, 32.5g fat (5g saturated), 31.9g carbs (2.9g sugars), 45.9g protein, 2.3g fibre, 1.047g sodium
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