Beef & California Prune Pie
Makes: 4Prep Time: 1 hourCook Time: 2 hours 30 mins
- 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
- Heat the oven to 140°C
- In a casserole dish fry the beef in the veg oil in batches until browned.
- Remove with a slotted spoon and set aside – then fry the onions in the same dish until soft.
- Return the beef to the dish and stir in the flour.
- 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.
- 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.
- Once the meat is tender and the sauce reduced remove from the oven.
- Turn the oven up to 180°C.
- Grease a pie dish with butter then dust it with flour (removing any excess).
- Take the pastry and roll it out slightly thinner. Remove 1/3 and set aside for the lid.
- 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.
- 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.
- Crimp the edges with a fork so the pie is well sealed and brush with the remaining egg.
- 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.
- Serve with mash and veg of choice and any remaining gravy.