SERVES 6 – 8 | EASY | 5 HOURS:
Things you’ll need:
250g Streaky bacon, chopped
2 Onions, peeled and sliced
500g Mushrooms, chopped
1,5kg Stewing beef cubes
Cake flour, to dust
5 Garlic cloves, peeled and minced
Handful fresh thyme leaves
2 Beef stock cubes
2 Cups water
2 x 400g Rolls puff pastry, defrosted
Add the bacon to your 30cm Capri Red Cast Iron Casserole. Fry over medium heat until crispy, then remove from pan, leaving the bacon fat in the pan. Fry the onions and mushrooms in the bacon fat until tender, about 5 minutes. Remove from pan and set aside.
Dust the beef cubes in flour and brown in an even layer in the pan (you will have to do this in batches). Once all the meat is browned, add the bacon, onions, mushrooms to the pan along with the thyme, stout, stock cubes and water.
Bring to a simmer and simmer gently for about 4 hours until the meat is very tender. Top up with water every so often if the dish looks dry.
Once the meat is tender, taste and season well with salt and pepper.
Preheat the oven to 220°C. Arrange the defrosted pastry over the top of the pie in a pattern of your choice. Bake in the preheated oven until golden, about 20 – 30 minutes before serving immediately.