| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 2 1/4 |
lb |
Lean stewing steak |
| 1 |
tb |
Vegetable oil |
| 1 |
lg |
Onion; sliced |
| 15 |
|
Floz beef stock |
| 1/2 |
pt |
Dry cider |
| 2 |
ts |
Ground allspice |
|
|
Salt and pepper |
| 1 |
lb |
Carrots thickly sliced |
| 1 |
lb |
Turnips or parsnips; thickly sliced |
| 7 |
oz |
Filo pastry |
| 8 |
oz |
Bramley apple; chopped |
|
|
Melted butter for brushing |
INSTRUCTIONS
Pre-heat the oven to 150C. trim the meat and cut into cubes. Heat the oil
in a flameproof casserole. Add the meat and fry until brown. Drain on paper
towels.
Lower the heat under the casserole and add the onion. Fry for 5 minutes.
Return the meat to the casserole and add the stock, cider, thyme, allspice
and salt and pepper to taste. Bring to the boil and cover. Transfer to the
oven and cook for 1 hour.
Blanch the carrots, turnips or parsnips in boiling water for 3 minutes. Add
the vegetables and apples to the casserole and stir. Set the oven to 220C.
Brush the sheets of filo pastry with melted butter and lay on the pie. Bake
for 30 minutes or until golden.
Serve hot with dark green leafy vegetables and new potatoes boiled in their
skins.
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