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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Use the pastry to line a medium sized oven proof pie dish. | 2. For the pie filling, place the beef, garlic, thyme, peppercorns and ale into a bowl. Cover with cling film and leave to marinate in the fridge for at least 2-3 hours, but preferably overnight. | 3. Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour. Strain the marinade through a fine sieve into a clean bowl and set aside. | 4. Heat the oil and 1 tbsp of the butter in a flameproof casserole dish and fry the beef in small batches for 2-3 minutes each time, or until browned all over. Once the meat is browned, remove from the casserole dish and set aside. | 5. Return the casserole dish to the heat and fry the mushrooms and shallots for 4-5 minutes, or until softened. | 6. Return the beef and the reserved marinating liquid to the casserole and add the beef stock. Cover with a lid and gently simmer for 1½ hours, or until the beef is tender. | 7. Strain off half of the cooking liquid from the casserole dish and set aside to make gravy for serving. | 8. Crumble the Stilton into the casserole and stir until melted. Season, to taste, with salt and freshly ground black pepper and set aside to cool. | 9. Preheat the oven to 180C/350F/Gas 4. | 10. Put the pie filling into the pie shell and top with a layer of pastry. -Remember to cut slits in the top and crimp the edges together, then glaze with beaten egg. | 11. Cook for approx 40 mins until pastry is golden. | 12. Place the reserved cooking liquid into a clean pan and simmer for 8-10 minutes, or until reduced to a gravy consistency. Stir in the remaining tbsp of butter until melted, and the sauce is smooth and glossy. Keep warm. | 13. Serve the pie with the gravy and veg (celeriac mash goes well). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	250			341775.0	27991.25	4532.5	23581.25
braising steak	1	kg	cut	2521.6667	0.0	561.0	14.1667
garlic clove	2		peeled crushed	2521.6667	0.0	561.0	14.1667
thyme	1			-	-	-	-
black peppercorn	1	tablespoon		2521.6667	0.0	561.0	14.1667
leicestershire pale ale	400	ml		2521.6667	0.0	561.0	14.1667
plain flour	2	tablespoons	seasoned ground	2521.6667	0.0	561.0	14.1667
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
button mushroom	100			2521.6667	0.0	561.0	14.1667
shallot	8	halved	peeled	-	-	-	-
beef stock	500	ml		362.1485	39.4635	13.3675	17.0955
stilton cheese	75		crumbled	2521.6667	0.0	561.0	14.1667
salt black pepper			ground	2521.6667	0.0	561.0	14.1667
egg	1		beaten	71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.