Crispy Topped Manx Pie
Crispy Topped Manx Pie
Serves: to serve 6
Prep Time: 30 Minutes
Cook Time: 3 Hours 30 Minutes
Ready In: 4 hrs
ingredients
2 sticks -
celery
1 large - onion
3 large - carrots
3 - bay leaves
3 sprigs - thyme
3 tablespoons - vegetable oil
1 tablespoon - butter
2 tablespoons - plain flour (all-purpose flour)
2 tablespoons - Worcestershire sauce
2 level tablespoons - tomato purée (concentrated tomato paste)
2 - beef stock cubes
2 lb - braising steak (chuck steak)
3 lb - potatoes
- salt and pepper
2 oz - mature cheddar cheese
2 oz - Parmesan cheese
1 large - onion
3 large - carrots
3 - bay leaves
3 sprigs - thyme
3 tablespoons - vegetable oil
1 tablespoon - butter
2 tablespoons - plain flour (all-purpose flour)
2 tablespoons - Worcestershire sauce
2 level tablespoons - tomato purée (concentrated tomato paste)
2 - beef stock cubes
2 lb - braising steak (chuck steak)
3 lb - potatoes
- salt and pepper
2 oz - mature cheddar cheese
2 oz - Parmesan cheese
directions
- Cut the celery into lengths of about ½" (1cm). Peel and chop the onion. Peel the carrots, halve them lengthways then cut them into rough, chunky, pieces. Place the celery, onon and carrots into a large casserole dish along with the bay leaves and 1 of the sprigs of thyme. Add the butter and 1 tablespoon of oil and cook over a medium heat for about 10 minutes to soften the vegetables. Stir in the flour, Worcestershire sauce, tomato purée (concentrated tomato paste) and crumble in the beef stock cubes. Gradually stir in 1 pint (600ml) of hot water.
- Cut the meat into large chunks and add to the casserole. Season with salt and freshly-ground black pepper then bring to a gentle simmer. Cover and cook in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 2½ hours. Remove the lid and cook for a further 30-60 minutes until the meat is really tender and the sauce has thickened.
- Meanwhile, peel and cook the potatoes (whole) in a pan of boiling, salted water until they're about ¾ cooked (normally about 15 minutes).
- As the potatoes are cooling, finely grate both sorts of cheese. When the potatoes are cool enough to handle, slice them into ½" (1cm) thick rounds and gently toss them in the remaining oil and thyme leaves. Season well with salt and freshly-ground black pepper and lay on top of the beef, scattering with the cheeses as you layer. (You can split the beef into individual dishes before adding the potatoes and cheese, to make individual pies, if you wish)
- Increase the oven to moderately hot (Mk 6 - 400ºF - 200ºC) and bake for 30-40 minutes until golden and crispy, Serve hot with peas or winter greens.
