I have made this a few times but this time i thought i'd slow cook the ingredients to get it all a bit softer.
I used (approx)
500gr rump steak thinly sliced
100gr kidney, thinly sliced
4 garden mushrooms, de skinned and sliced
1 carrot, gratted
2 lengths of celery, Thinly sliced
1 brown onion, thinly sliced
hand full of Rosemary
half hand full of lemon Thyme
hand full of sweet marjoram
1 full can of guinness draught
100ml of beef stock
Put it all in the slow cooker and went to work. Got home and the house smelt fantastic, but I was disappointed with the result. It hadn't thickened like I was hoping (but why would it as it was slow cooked - I just wasn't thinking), and all the flavour of the herbs was gone......
The rest of it was great so I ended up draining all the liquid and adding another can of Guinness, 2 tablespoons of flour and more herbs and throwing it in the oven for 45 minutes to thicken up.
After this I set up a pie tin, lined it with puff pastry, added the filling and covered with more puff pastry.
Had half for dinner and half for lunch the next day. Had it with some really creamy mash potato.
Next time I will slow cook the filling with the beef stock or gravy mixture and add the herbs and Guinness when I get home, then still boil it down in the oven, It just makes it all so soft and gives the filling a great texture..
I used (approx)
500gr rump steak thinly sliced
100gr kidney, thinly sliced
4 garden mushrooms, de skinned and sliced
1 carrot, gratted
2 lengths of celery, Thinly sliced
1 brown onion, thinly sliced
hand full of Rosemary
half hand full of lemon Thyme
hand full of sweet marjoram
1 full can of guinness draught
100ml of beef stock
Put it all in the slow cooker and went to work. Got home and the house smelt fantastic, but I was disappointed with the result. It hadn't thickened like I was hoping (but why would it as it was slow cooked - I just wasn't thinking), and all the flavour of the herbs was gone......
The rest of it was great so I ended up draining all the liquid and adding another can of Guinness, 2 tablespoons of flour and more herbs and throwing it in the oven for 45 minutes to thicken up.
After this I set up a pie tin, lined it with puff pastry, added the filling and covered with more puff pastry.
Had half for dinner and half for lunch the next day. Had it with some really creamy mash potato.
Next time I will slow cook the filling with the beef stock or gravy mixture and add the herbs and Guinness when I get home, then still boil it down in the oven, It just makes it all so soft and gives the filling a great texture..
...Sorry, had to be done
