600 g beef blade steaks, trimmed of fat, cut into 2.5 cm pieces
2 tbsp wholemeal plain flour
2 tsp olive oil
375 ml can dark ale
400 g can no-added-salt chopped tomatoes
1 parsnip, diced
1 brown onion, diced
2 carrots, diced
350 g Carisma potatoes, diced
1 sheet 25% reduced-fat shortcrust pastry, thawed
50 g egg, lightly whisked
1 sheet 25% reduced-fat puff pastry, thawed
6 cups garden salad, to serve
- Coat beef in flour, shaking off any excess. Heat half the oil in a large heavy-based saucepan over a medium-high heat. Add half the beef and cook, turning occasionally, for 2-3 minutes or until lightly browned. Transfer to a plate and repeat with remaining oil and beef. Remove all meat from pan.
- Increase heat to high and add ale to pan, scraping the base with a wooden spoon to dislodge any crunchy bits. Cook for 2 minutes. Add tomato, parsnip, onion, carrot and potato to pan. Cover and bring to the boil over a high heat. Reduce heat to low and cook, covered, stirring occasionally, for 2½ hours or until meat is very tender. Remove lid and cook, uncovered, for 30 minutes or until liquid is reduced and thickened. Set aside in pan for 30 minutes to cool. Transfer to a large bowl. Cover with plastic wrap and refrigerate for 2-3 hours or until well chilled.
- Preheat oven to 180°C (fan-forced). Line the base of a shallow pie tin with shortcrust pastry (you may need to roll it out slightly to fit tin). Cover pastry with a piece of baking paper and fill with baking beans or rice. Bake for 15 minutes. Remove baking paper and beans and bake for a further 10 minutes or until pastry is almost cooked through. Remove from oven and set aside to cool. 4 Increase oven temperature to 200°C (fan-forced). Brush edges of cooled pastry with a little egg. Spoon filling into pastry shell. Top with puff pastry, trimming to fit. Using a fork, press down on edges to seal. Brush the top of the pastry with a little more egg. Bake for 20-25 minutes or until pastry top is golden brown. Divide pie between serving plates and serve with salad.