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Ingredientes
- 800 gm diced Tenderbeef topside or possibly blade steak
- 25 gm seasoned flour
- 1 x onion, diced
- 125 gm mushrooms, (optional)
- 2 Tbsp. extra virgin olive oil
- 2 x cloves crushed garlic
- 150 ml beef stock
- 150 ml beer, your favourite
- 1 x bay leaf
- 1/2 tsp Gregg's dry thyme
- 200 gm Campbell's tomato soup
- 1 pkt Ernest Adams savoury short pastry, thawed
- 1 c. Mainland grated tasty cheese
- Â Â Lowfat milk to glaze
Direcciones
- Heat the oil in a large saucepan and saute/fry the garlic, onion and mushrooms for 1 minute.
- Meanwhile, toss the Tenderbeef through the seasoned flour, then add in to the oil.
- Cook for 2-3 min till lightly browned, then add in the next 9 filling ingredients.
- Stir and simmer for 11/2 hrs, stirring occasionally.
- When cooked and thick in consistency, spoon into 1 8 litre pie dish and top with the cheese.
- Roll out the pastry on a lightly floured bench to cover the pie dish plus an extra 5cm.
- Cut a 2.5 cm wide strip from the outer edge and place onto the dampened rim of the dish.
- Brush with lowfat milk, then cover with pastry lid. Press the edges to seal.
- Decorate with surplus pastry and brush with lowfat milk.
- Bake at 200 C for 40 min till golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 4 servings | |
| Calories 554 | |
| Calories from Fat 349 | 63% |
| Total Fat 38.88g | 49% |
| Saturated Fat 13.79g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 515mg | 21% |
| Potassium 732mg | 21% |
| Total Carbs 17.04g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.63g | 4% |
| Protein 31.16g | 50% |
