You will need:
1 lb (454g) of stewing beef or beef skirt, cut into bite-sized pieces
8 oz (225g) beef sausage links
1 tbsp (15ml) of vegetable oil
1 large onion
3 tbsp (45g) of plain flour
pinch of salt & black pepper
1 -2 beef stock cubes or 1-2 tbsp (15-30g) of powdered beef bouillon (to taste)
enough hot water to cover the meat
½ to 1 teaspoon (5g) of salt (or to taste)
1 tablespoon (15g) of black pepper
1 lb (454g) of puff pastry for the lid
Set the oven to pre-heat to 300°F (150°C). Heat the oil in the base of a large, heavy-bottomed pot or Dutch oven. Peel and finely chop the onion and then fry it in the hot oil for about 3 minutes until just soft.
In the meantime, season the flour with a little salt & black pepper and coat the cubes of penders beef in this. Add the coated beef to the pot and fry for a few minutes, turning the meat to ensure that it browns all over.
Crumble the beef stock cube(s) and sprinkle over the meat (or use powdered beef bouillon) and add enough hot water to cover the meat; then stir in a tablespoon of black pepper and 1/2 to 1 teaspoon of salt (to taste). Bring the mixture to a boil and then cover the pot.
Transfer the pot to the oven and cook slowly at 300°F (150°C) for 2 hours. Check the dish after 1 hour and then after a further 30 minutes to ensure that it is not drying out and add more water, if necessary.
After the beef has cooked for 2 hours, cut up each beef sausage link into three pieces and add these to the casserole. Top-up the liquid so that the sausage pieces are just covered, replace the lid and return the casserole to the oven for a further 60 minutes. Stir the pot after 30 minutes.
Remove the pot from the oven and carefully spoon the beef mixture into an 8 x 12″ (20 x 30cm) pie or casserole dish. Pour over the meat gravy and set the dish aside for a moment.
Roll out the pastry into an oblong approx 10 x 14″ (25 x 35cm). Cut off a 1″ (2.5cm) strip all round and use this to line the edge of the dish with a border of pastry (be careful, the edges of the dish will still be hot).
Place an inverted ceramic egg cup in the middle of the dish (this helps keep the pastry lid up). Brush the pastry around the edge with a little milk and then cover the dish with the remaining 8 x 12″ (20 x 30cm) sheet of pastry as a topping before crimping around the edges with a fork.
Trim the edges neatly and make a couple of slashes in the top to allow steam to escape. Form any left-over pastry into leaf shapes to decorate the top of the pie, if desired.
Place the pie back in the oven and bake for about 30 minutes, or until the top is nicely browned and the filling is piping hot.
You will need:
2 beef link sausage
1 large potato
1 large carrot
1/2 an onion
1/2 a leek
2 of 3 closed cup mushrooms
2 tsp of caramelised red onion chutney
1/2 pint of vegetable stock
1/2 pint of special Mix :-
2 tsp gravy granules
Splash of Balsamic Vinegar
Tsp tomato sauce
1/2 pint of boiling water
Tsp Corn flour or arrow root
Prepare the vegetables by chopping them into equal sized cubes (this helps when cooking them so they cook equally) Finely chop the onions Finely slice the mushrooms Remove the skins from the sausages and then roll in to equal sized balls
Place the casserole pan on the hob on a low heat add a drop of oil then add the onions and cook until soft (without colour) Now add the mushrooms and cook till they become soft and the onions have some colour Add the sausage ball and place the lid onto the pan and cook until the sausage balls are almost cooked
Meanwhile place the chopped vegetables into a Microwave safe bowl and add some water just enough to cover the Vegetables and cover with cling film and cook on full for 6 minutes.
While sausages are cooking deglaze the pan with either Balsamic Vinegar or red wine.Now drain the vegetables but keep the water for extra liquid and the flavour. Now mix the corn flour / arrowroot to a paste by adding some of vegetable water slowly then whisk into the remaining water. Make the stock using either a stock cube, liquid stock (1/2 pint)
Make the special mix by adding :- The 2 tsp gravy granules, a Splash of Balsamic Vinegar a Vegetable stock cube a Tsp of tomato sauce stir into a paste then slowly add a little of the boiling water to thin out the paste and continue to add the reaming of 1/2 pint of boiling water.
Now add the vegetable water with the corn flour mixed in it to the pan while stirring Then add the1/2 pint of stock and the special mix stock Then add the1/2 pint of stock and the special mix stock. After 40 minutes check all is cooked if not continue to cook. Serve hot in a bowl This recipie is for one person so just multiply the ingredence for the amount of people your serving