Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 50 minutes
Method: First cook the beef. Heat oil in a pan and gently fry onion over low heat to soften, but not brown. Add beef and turn over and around to brown. Add carrots, turnips and potatoes, parsley and seasoning and cook for a further 2 minutes to coat.
450g/1lb best Irish chuck steak trimmed and in cubes
2 tbsp oil 1 onion, peeled and roughly chopped
2 carrots, peeled and diced
2 turnips, peeled and diced
2 medium potatoes, peeled and diced
1 tbsp chopped flat parsley salt and freshly ground black pepper
100ml/4floz beef stock
400g pack shortcrust pastry
1 egg, beaten, to glaze
Savoy cabbage wedges, cooked, drained and buttered, to serve
Pour over Guinness and beef stock and bring to bubbling. Turn down to simmer and leave to cook for around 20 minutes, until most of the liquid has disappeared. Remove from heat and cool.
Roll out pastry in to a large oblong. Cut evenly into four smaller oblongs. Divide the filling between each piece of pastry to one side. Fold over the other side of the pastry to enclose the meat and vegetables. Crimp the edges to seal. Brush with beaten egg.
Bake in a pre-heated oven Gas 5 375F 190C for around 30 minutes - or until pastry is crisp and golden.
© Bord Bia