Somerset steak and cider pie

4 servings

Ingredients

Quantity Ingredient
pounds Lean stewing steak
1 tablespoon Vegetable oil
1 large Onion; sliced
15 Floz beef stock
½ pint Dry cider
2 teaspoons Ground allspice
Salt and pepper
1 pounds Carrots thickly sliced
1 pounds Turnips or parsnips; thickly sliced
7 ounces Filo pastry
8 ounces Bramley apple; chopped
Melted butter for brushing

Directions

Pre-heat the oven to 150C. trim the meat and cut into cubes. Heat the oil in a flameproof casserole. Add the meat and fry until brown. Drain on paper towels.

Lower the heat under the casserole and add the onion. Fry for 5 minutes.

Return the meat to the casserole and add the stock, cider, thyme, allspice and salt and pepper to taste. Bring to the boil and cover. Transfer to the oven and cook for 1 hour.

Blanch the carrots, turnips or parsnips in boiling water for 3 minutes. Add the vegetables and apples to the casserole and stir. Set the oven to 220C.

Brush the sheets of filo pastry with melted butter and lay on the pie. Bake for 30 minutes or until golden. Serve hot with dark green leafy vegetables and new potatoes boiled in their skins.

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Carlton Food Network

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