This recipe is a Jamie Oliver recipe with a bit of a twist; we don't put the pastry on top as it tends to go a bit soggy and it is easier to reheat the casserole if it has not got pastry on the top.
Ingredients
Method
Fry the onions and garlic in olive oil. Add the meat and fry until browned. Add the carrots and mushrooms. Stir about for a bit. Add the guinness and a pudding spoon of flour. Stir in and bring to boil. Add the rosemary. Season. Chuck in the oven at 200 for about an hour. The meat should be tender.
Now grate in a load of cheese (enough for a small mound to form), stir in, then leave it to stand. When you want to eat it, just heat it up on the hob.
For the pastry:
Roll out some puff pastry until it is just under half a centimetre thick. Grate lots of cheese in it. Fold it over (like a taco), spread a little milk on top (to make it go golden brown) then cook for 15 mins at 200.
- 1 onion
- 750g diced braising beef
- 5 carrots, peeled and sliced
- 3 cloves of garlic
- 8 mushrooms, peeled and sliced
- 440ml can guinness
- 1 pudding spoon plain flour
- 3 or 4 sprigs of fresh rosemary
- Puff pastry
- Loads of cheese
Method
Fry the onions and garlic in olive oil. Add the meat and fry until browned. Add the carrots and mushrooms. Stir about for a bit. Add the guinness and a pudding spoon of flour. Stir in and bring to boil. Add the rosemary. Season. Chuck in the oven at 200 for about an hour. The meat should be tender.
Now grate in a load of cheese (enough for a small mound to form), stir in, then leave it to stand. When you want to eat it, just heat it up on the hob.
For the pastry:
Roll out some puff pastry until it is just under half a centimetre thick. Grate lots of cheese in it. Fold it over (like a taco), spread a little milk on top (to make it go golden brown) then cook for 15 mins at 200.
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