With the weather beginning to cool down, try this hearty warm meal at home courtesy of chef Ronny Ghantous.
In a thick base saucepan sauté the onions, garlic, thyme and seasoning and add diced meat
Lightly brown the meat off then add flour and stir for 1 minute on a low heat. Add the Guinness and veal stock
Bring the mix to the boil and let simmer for approximately 45 minutes on low hear. Always ensure meat is covered by the stock and add more stock if needed.
Once the pie mix is ready, place into a ceramic pie dish and cover it with a puff pastry.
Place the pie into a preheated moderate over (180oC) and baked till the pastry is golden brown for approximately 10 minutes.
Remove the pie from oven and serve immediately with mash and green peas.
The pie mix will be ready when the meat starts to break apart if pressed
The lower the heat whilst cooking the meat, the more tender the meat will be
Check the dish every 15 minutes to avoid over cooking.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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The recipe was brought to you by Ronny Ghantous, Executive Chef of the Gallagher Hotels. For more information, head too www.gallagherhotels.com.au
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