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Name: Traditional Steak And Cheese Pie
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Cloves garlic crushed; 2 tb olive oil; 1 pk savoury short Ernest Adams; 1 c cheese Mainland grated tasty; 125 g Mushrooms (optional); 800 g Tenderbeef topside Diced; Milk to glaze; 1 Onion diced; 1 Bay leaf; 150 ml Beef stock; 25 g Seasoned flour; 150 ml Beer (your favourite)

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INGREDIENTS

2 Cloves garlic ; crushed
2 tb olive oil
1 pk savoury short ; Ernest Adams
1 c cheese ; Mainland grated tasty
125 g Mushrooms ; (optional)
800 g Tenderbeef topside ; Diced
Milk ; to glaze
1 Onion ; diced
1 Bay leaf
150 ml Beef stock
25 g Seasoned flour
150 ml Beer ; (your favourite)

Servings

INSTRUCTIONS

Heat the oil in a large saucepan and saute the garlic, onion and mushrooms for 1 minute. Meanwhile, toss the Tenderbeef through the seasoned flour, then add to the oil. Cook for 2-3 minutes until lightly browned, then add the next 9 filling ingredients. Stir and simmer for 11/2 hours, stirring occasionally. When cooked and thick in consistency, spoon into 1 8 litre pie dish and top with the cheese. Roll out the pastry on a lightly floured bench to cover the pie dish plus an extra 5cm. Cut a 2.5 cm wide strip from the outer edge and place onto the dampened rim of the dish. Brush with milk, then cover with pastry lid. Press the edges to seal. Decorate with surplus pastry and brush with milk. Bake at 200 C for 40 minutes until golden.

NOTES

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Traditional Steak And Cheese Pie

2 Cloves  garlic crushed
2 tb olive oil 
1 pk savoury short Ernest Adams
1 c cheese Mainland grated tasty
125 g Mushrooms (optional)
800 g Tenderbeef topside Diced
  Milk to glaze
1  Onion diced
1  Bay leaf 
150 ml Beef stock 
25 g Seasoned flour 
150 ml Beer (your favourite)

Heat the oil in a large saucepan and saute the garlic, onion and mushrooms  for 1 minute.    Meanwhile, toss the Tenderbeef through the seasoned flour, then add to the  oil.    Cook for 2-3 minutes until lightly browned, then add the next 9 filling  ingredients.    Stir and simmer for 11/2 hours, stirring occasionally.    When cooked and thick in consistency, spoon into 1 8 litre pie dish and top  with the cheese.    Roll out the pastry on a lightly floured bench to cover the pie dish plus  an extra 5cm.    Cut a 2.5 cm wide strip from the outer edge and place onto the dampened rim  of the dish.    Brush with milk, then cover with pastry lid. Press the edges to seal.    Decorate with surplus pastry and brush with milk.    Bake at 200 C for 40 minutes until golden.

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Nutrition

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Serving Size: 1 Serving (383g)
Recipe Makes: 4

Calories: 581
Calories from Fat: 317 (55%)

Amt Per Serving		% DV

	Total Fat 35.2g	47 %
	Saturated Fat 15.7g	78 %
	Monounsaturated Fat 14.1g
	Polyunsanturated Fat 1.6g
Cholesterol 160.9mg		50 %
Sodium 376.7mg		13 %
Potassium 1023.8mg		27 %
Total Carbohydrate 10.8g		3 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 9.4g
Protein 50.2g		72 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 581

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