Gorgonzola, Steak, Guinness and Potato Pie
- 4 tbsp olive oil
- 250g shallots, peeled and halved
- 3 garlic cloves, chopped
- 700g stewing steak, cut into 1 inch chunks
- 2 tbsp plain flour, seasoned well
- 200g baby carrots, topped and halved
- 150g chestnut mushrooms, halved
- 250g baby new potatoes, halved
- 1 stick celery, chopped
- 1 tbsp chopped rosemary plus extra sprigs for decoration
- 500ml Guinness
- Beef stock
- 200g Gorgonzola Piccante
- 1 egg, beaten
- 320g pack ready rolled puff pastry
Preheat the oven to 180°C.
Heat 2 tbsp oil in a large oven-proof saucepan. Gently fry shallots and garlic until softened.
Coat the steak in seasoned flour and brown in the same pan (3-5 minutes).
Add the remaining vegetables and rosemary and cook for 5 minutes.
Add the Guinness and enough beef stock to cover. Stir and bring to the boil. Cover and cook in the oven for 2.5 hours, stirring half way.
Strain the liquid and reduce on the stove until thickened. Melt in enough Gorgonzola for your liking (150g for a strong flavour) and return the meat to this mixture. Stir and then spoon into a large ovenproof pie dish.
Sprinkle over a little more Gorgonzola, brush beaten egg around the rim of the dish and top with a piece of puff pastry. Crimp the edges of the pastry to form a tight seal.
Brush pastry with beaten egg and poke spears of rosemary through to let the pie breath during cooking.
Cook in the oven for 30 minutes or until golden and the pastry has cooked through.
Recipe courtesy of Gorgonzola