Beef, red wine and rosemary pie
With the Pie Ladies
430g Angus beef (can use chuck, we use rump steak in ours has a
lovely moist texture and delicious taste)
1 medium onion diced
1 clove of garlic roughly chopped
500 ml beef stock- (2 cups)
Tablespoon fresh chopped rosemary
3 x rashes of streaky bacon roughly chopped
1 peeled carrot cut into 1cm rounds
Handful of mushroom quartered
1/2 bottle red wine
Fresh black pepper
Salt to taste
2 tablespoons of water mixed with one tablespoon of cornflour
Place all ingredients(excluding cornflour mix) into a saucepan and slowly cook for 1.5-2 hours.
Remove from heat and quickly mix cornflour mix - return to the heat briefly and thicken up if necessary.
Add to savory shortcrust pastry and bake for 30 minutes at 200C.
(TX: 22 July 2011)