Beef & California Prune Pie

Makes: 4Prep Time: 1 hourCook Time: 2 hours 30 mins
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INGREDIENTS

  •  
  • 150g California Prunes - cut into 1quarters
  • 750g casserole beef
  • 2tbsp vegetable oil
  • 2tbsp plain flour
  • 2 onions - chopped
  • 1 sprig thyme
  • 1 clove
  • 350ml ale
  • 250ml beef stock
  • 1 pack of ready rolled short crust pastry
  • 1 egg - beaten

DIRECTIONS

  1. Heat the oven to 140°C
  2. In a casserole dish fry the beef in the veg oil in batches until browned.
  3. Remove with a slotted spoon and set aside – then fry the onions in the same dish until soft.
  4. Return the beef to the dish and stir in the flour.
  5. Once the flour has been mixed in add the ale, stock, California Prunes, clove and thyme and mix through. Season and bring to the boil.
  6. Remove from the heat and place the casserole dish in the oven (with the lid on). Cook for 2-3 hours, checking halfway through to make sure there is still enough liquid. More liquid can be added if it is getting a bit dry.
  7. Once the meat is tender and the sauce reduced remove from the oven.
  8. Turn the oven up to 180°C.
  9. Grease a pie dish with butter then dust it with flour (removing any excess).
  10. Take the pastry and roll it out slightly thinner. Remove 1/3 and set aside for the lid.
  11. Line a pie dish with the pastry (removing an excess round the edges with a knife) and fill with the casserole mixture (don’t add too much of the gravy as it will make the pastry soggy.
  12. Brush the edge of the pastry with the beaten egg and take the remaining pastry and roll out to a circle to form the lid.
  13. Crimp the edges with a fork so the pie is well sealed and brush with the remaining egg.
  14. Make 3 small slits on the pastry lid to release steam and cook in the oven for 25-35 minutes. Remember the casserole is cooked so the pie is ready when the pastry is golden brown.
  15. Serve with mash and veg of choice and any remaining gravy.