Ingredients:
½ (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon lard (I use olive oil – this is just fat to fry the meat in)
½ pound cubed beef
¼ pound carrots, diced (an 8¼ -oz. can sliced carrots) OR a 4.5-oz. jar sliced mushrooms
¼ pound turnips, diced (a 4-oz. turnip, diced and heated for a minute in the microwave)
½ pound peeled and cubed potatoes (or a 14½ -oz. can diced, new potatoes)
¼ pound onions, diced (4 oz.)
1 cup water
1 cup bitter ale (like Fuller’s ESB, but any dark beer will do!)
2 tablespoons cornstarch
¼ cup cold water
salt and pepper to taste
Preparation:
Preheat oven to 375° F. Thaw puff pastry according to package directions.
Heat up a medium-sized skillet over high heat. Add the fat, then meat. Toss to coat meat, and sauté just long enough to brown meat on all sides. Remove from heat.
Place meat in a large bowl with the carrots or mushrooms (I prefer to use mushrooms in the recipe), turnip, potatoes, and onion. Mix well, then pour in a 9″ pie pan/dish (it might be a tight fit!).
Place 1 cup water and ale in the skillet you browned the meat in. Bring to a simmer. Mix cornstarch with ¼ cup cold water until smooth in a small bowl or cup. Slowly pour cornstarch mixture into simmering ale mixture, whisking constantly. Continue to simmer until mixture has thickened. Add salt and pepper to taste.
Pour mixture over meat and vegetables in pie pan. Trim puff pastry to fit over top of filling. Cut a nice little hole in the center of the top of the pastry cover to insure it can vent as it bakes, then put the pie in your preheated oven for 45 to 50 minutes, or until pastry is deep golden brown.
Serves 2 – 4.
