You will Need:
1 parsnip (diced)
2 carrots (diced)
3 potatoes (diced)
1 large spring of rosemary
1 egg beaten with 1/2 cup soy milk
Olive oil
4 sheets puff pastry
plain flour
1 medium onion (finely chopped)
2 garlic cloves (minced)
375ml Urban Alley Melbourne Breaky Stout or any beer of your choice
2 cups beef stock
Method:
Flour the meat and sauté in olive oil for 3 minutes in an ovenproof, lidded pot until brown. Set aside.
Add more olive oil and sauté onions for 5 minutes. Add garlic, and continue to sauté until brown. Sprinkle a little more flour over mixture & continue sautéing.
Add the beer and stock. Stir. Return meat to pot, and stir in the diced vegetables.
Cover pot with lid, and place in low oven at 130°C for at least 2 hours.
Prepare pastry for either 2 large pie dishes, or 6-8 small pie dishes, cutting out circles, (remember tops small, bottoms large) to required size. Grease pie dishes and lay pastry bottoms.
Remove meat from oven, and spoon meat mixture into pastry. Brush edges with egg wash (egg and soy milk mixture) and cover filling with smaller pastry tops, pressing around the edges with a fork to seal.
Brush the pie tops with egg wash, and make a few small slits with a sharp knife. They can be frozen at this stage for a meal another day or placed in the oven for 15-20 mins on 180°C to cook.
Extra:
Decorate with leaves or a shamrock shaped from leftover pastry, or sprinkle with sesame or poppy seeds.
Best enjoyed with a Urban Alley Dangler
The beef mixture also makes a sensational stew, great with crusty bread.