Nutrients per serving
- Protein: 24.0 grams
- Fat: 23.0 grams
- Carbohydrates: 32.0 grams
- Calories: 431
Carrots
Ontario Highlander Pie
This make-ahead and delicious meat pie would be great as a buffet dish on a dark, cold night.
Cooking Time: 3 Hours
Servings: about 12
Ingredients:
- 2 lb (1 kg) stewing beef cubes
- 1/2 cup (125 mL) all-purpose flour
- 1 tsp (5 mL) each salt and pepper
- 3 tbsp (45 mL) (approx) vegetable oil
- 2 Ontario Onions, diced
- 3 Ontario Carrots, diced
- 2 cloves garlic, minced
- 2 cups (500 mL) beef stock
- 1 bottle or can (about 12 oz/341 mL) ale
- 1 can (5-1/2 oz/156 mL) tomato paste
- 2 tbsp (25 mL) Worcestershire sauce
- 1 bay leaf
- 1 tsp (5 mL) dried thyme
- 1/4 tsp (1 mL) Tabasco sauce
- 2 Ontario Potatoes, peeled and diced
- 1 cup (250 mL) mushrooms, quartered
- 1 pkg (14 oz/400 g) frozen puff pastry, thawed
- 1 egg yolk
Preparation:
Cut beef into small cubes. In sturdy plastic bag, combine beef, flour, salt and pepper. Shake to coat beef cubes well and set aside.
In large skillet over medium heat, heat 1 tbsp (15 mL) of the oil. Add onions and cook for 5 minutes, stirring often. With slotted spoon, remove to large, heavy ovenproof saucepan. Turn up heat under skillet to medium-high; add 1 tbsp (15 mL) more oil and brown floured steak, in batches, adding more oil as necessary and removing browned meat to onions. Reserve extra flour.
Add carrots and garlic to skillet; cook for 3 minutes over medium heat. Add a bit more oil if necessary. Stir in reserved flour and cook, stirring for 1 minute. Add stock and bring to boil, stirring up any brown bits from bottom of pan. Whisk in ale, tomato paste, Worcestershire sauce, bay leaf, thyme and Tabasco; bring to boil, whisking. Pour over meat mixture and bring to boil. Cover tightly and place in 350°F (180°C) oven for 1 hour and 15 minutes. (Alternatively, simmer over low heat on top of stove for about 1 hour, stirring often.)
Stir potatoes and mushrooms into meat mixture; bake, covered, for 45 minutes or until beef and vegetables are tender. (Alternatively, simmer over low heat on top of stove for about 30 minutes, stirring often.) Remove bay leaf; taste and adjust seasoning. (Filling can be made ahead and refrigerated for up to 2 days or frozen for up to 2 months. Reheat over low heat, stirring often.)
Spoon hot beef mixture into 12-cup (3 L) shallow casserole dish. Roll out puff pastry to fit top of dish with 2-inch (5 cm) overhang. Place on top of meat and crimp edges. Cut out steam vents. Stir egg yolk with 1 tbsp (15 mL) cold water and brush over top. Bake in 400°F (200°C) oven for about 20 minutes or until bubbly and golden.
