Beef pie is a good option for post operation repair, as it provides protein, energy and iron. Iron found in meat is more easily absorbed by the body than iron found in non-animal sources.
Est 400-500kcals per portion
Ingredients:
Pastry
- 250gm plain flour
- 150gm butter
- 1 egg yolk
- Iced water
Filling
- 900gm diced braising steak
- Knob butter
- Vegetable oil
- 2 large onions
- 4 carrots, peeled & sliced
- 200gm button mushrooms
- 2 tbs Worcester sauce
- 2 tbs Bovril
- 1 tbs tomato puree
- 2 cans Guinness
- 1 pt beef stock
- Fresh thyme
- 1 tsp garlic
- Seasoning
- Put the flour and butter into a bowl and rub with your finger tips until it is like fine breadcrumbs, alternatively you can use a food processor for this
- Add egg yolk and water until the pastry just comes together
- Wrap in cling film and chill
- Melt the butter and oil and fry chopped onions until starting to brown. Add the meat and stir thoroughly, keeping the meat on a medium heat until brown
- Add the Worcestershire sauce, Bovril, tomato puree, Guinness and beef stock and garlic and stir well.
- The secret is to cook this dish really slowly, if you have a pressure cooker this would be ideal, to ensure the meat is very tender and the flavours are well in corporated. Simmer for 2 hours
- Test for seasoning and thicken with a little cornflour if necessary and pour into the pie dish.
- Roll out pastry and cut thin strips from the edge, dampen with egg and fix to the rim of the dish. Carefully lay over the whole dish with remaining rolled out pastry, pinch together to form a seal around the edge.
- Put 2 small cuts in the centre of the pie, to allow the steam to escape.
- Egg wash the whole pie and place in the oven for about 40 mins on 165 degrees or until golden brown