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Slow-Cooked double Steak and Guinness Pie

with puff pastry

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Get 50% off your first box!

Calories

:

1208 kcal

Protein

:

71.9g protein

Total

:

1 hour 30 minutes

Difficulty

:

Easy

High Veggie

Egg(s) not included

Family Friendly

Allergens:

Wheat
Cereals containing gluten
Milk
May contain traces of allergens

Ingredients

Serving amount

500 grams

Irish Beef Rump

265 grams

Puff Pastry

(Contains: Wheat, Cereals containing gluten May be present: Milk)

2 unit(s)

Carrot

2 unit(s)

Onion

2 unit(s)

Garlic

2 sachet(s)

Beef Stock

1 tin(s)

Tomato Paste

5 grams

Thyme

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Flour

1 unit(s)

Egg

Nutrition Values

Energy (kJ)5052 kJ

Energy (kcal)1208 kcal

Fat64.8 g

of which saturates15.2 g

Carbohydrate81 g

of which sugars26 g

Dietary Fiber10.1 g

Protein71.9 g

Salt4.9 g

Potassium192.5 mg

Calcium33 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Dish

Cooking steps

1

Peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

Pick the thyme leaves and roughly chop (discard the stalks).

Trim the carrot, then half lengthways (no need to peel). Chop widthways into chunks.

Cut the Beef rump into bite size chunks and set aside.

2

Place a Large pot on high heat with a drizzle of oil. Toss the beef with flour, salt and pepper until fully coated.

Once hot add the beef to the pot and let it brown on each side 2-3 mins. Reduce the heat to medium and add the onion, carrot and garlic and cook for 4-5 mins. Add the tomato paste and cook for 1-2 mins.

3

Add the thyme, beef stock, guinness stock paste and 800ml water (Per 2P) and bring to a gentle simmer. Leave the pot to simmer until the liquid has reduced by about half 55-60 mins. Season to taste with salt and pepper.

4

Preheat your oven to 220°C/200°C fan/gas mark 7.

Beat the egg in a small bowl.

5

Place the meat filling in a oven-proof dish. Trim the pastry to the shape and slightly bigger than the dish you are using.

Brush the rim of the dish the beaten egg, then place the pastry on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry with a small knife and brush with more of the beaten egg. Bake in the oven for 25-35 mins till the puff pastry is golden brown.

6

Divide the pie between two plates and serve.

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