I just love baking for the family and any special occasion will see me in the kitchen using my lovely AGA. George deserves this delicious pie, for being so patient, kind and understanding with us all! George, you are a saint! Please share it with us…
1kg stewing beef cut into pieces
3 large carrots, chopped into rounds
300g chopped celery
6 shallots, peeled and chopped
140g button mushrooms left whole
2 cloves garlic, crushed
2 tablespoons olive oil
½ pint of chicken stock
1 level tbsp cornflour for thickening (mixed with a little water)
Depending on the size of dish you choose, this amount could make two pies, one to eat and one to freeze.
Sprinkle the stewing beef with flour and brown in the olive oil. Remove from pan and sauté carrots, celery, and onions, in the remaining oil, with the garlic. Add the browned beef, the chicken stock and the Guinness and seasoning. Bring to the boil and transfer to the simmering oven and leave for about 3 hours to tenderise (If using a conventional oven, simmer at a low heat.)
Remove from simmering oven and taste for seasoning. Mix a large tablespoon of Cornflour with a little water and add to the beef pan to thicken. Add the mushrooms and leave to cool. Transfer to the Aga chef dish.
Roll out a large sheet of Puff Pastry to fit the AGA Chef dish. Cover the casseroled beef, and use a pie funnel to introduce a gap for steam to escape. Decorate the puff pastry to say ‘Dad’s Pie’ and cook in the top roasting oven (on high heat if using a conventional cooker) until the pastry is a golden brown. Remove and leave to rest, ready to serve with Broccoli and garden peas. Dad will be DELIGHTED!