Slow-cooked Steak and Guinness® Pie with Irish Bacon
with flaky puff pastryCalories
:
1141 kcalProtein
:
53.9g proteinTotal
:
1 hour 30 minutesDifficulty
:
EasyFamily Friendly
Egg(s) not included
High Veggie
Allergens:
- Wheat
- Cereals containing gluten
- Barley
- Soya
- Milk
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
250 grams
Irish Beef Rump
1 unit(s)
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
40 grams
Guinness® Paste
(Contains: Barley, Cereals containing gluten, Soya, Wheat)
100 grams
Irish Bacon Lardons
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)4773 kJ
Energy (kcal)1141 kcal
Fat63.1 g
of which saturates13.4 g
Carbohydrate86.9 g
of which sugars29.6 g
Dietary Fiber10.1 g
Protein53.9 g
Salt7.2 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
•Oven dish
•Grater
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 into bite-sized chunks and set aside.
2
- Place a large pot over 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 lardons, onion, carrot and garlic and cook for 5-7 mins.IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Add the tomato paste and cook for 1-2 mins.
3
- Add the thyme, 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 one egg (per 2P) in a small bowl.
5
- Place the meat filling in a oven-proof dish.
- Trim the pastry 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 until the puff pastry is golden brown.
6
- Divide the pie between plates and serve.
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