STEAK AND GUINNESS PIE WITH CHEESE CRUST

Diabetic Living - - Comfort Food -

PREPARATION TIME: 20 MINS

(+ 2 HOURS COOLING + CHILLING) COOK­ING TIME: 2 HOURS 40 MINS SERVES 6 (AS A MAIN)

2 Tbsp whole­meal plain flour Freshly ground black pep­per 600g chuck steak, trimmed of fat,

cut into 2.5cm pieces

1 tsp olive oil

2 brown onions, cut into

thin wedges

2 cel­ery sticks, chopped

440ml can Guinness

500g Carisma pota­toes,

peeled, chopped

1 Tbsp Di­jon mus­tard

1/3 bunch thyme (leaves on)

2 bay leaves

1 Tbsp brown sugar 2 zuc­chi­nis, coarsely grated, ex­cess

mois­ture squeezed out

60g egg, lightly whisked

4 cups mixed gar­den salad

(such as let­tuce, tomato and cu­cum­ber), to serve

Pas­try

120g (3/4 cup) plain flour

80g (1/2 cup) whole­meal plain flour 70g light mar­garine

40g (1/3 cup) re­duced-fat

grated ched­dar

3-4 Tbsp iced wa­ter

1 Put flour on a large plate and sea­son with pep­per. Add steak and toss well to coat. Heat the oil in a large casse­role dish over medium-high. Cook steak for

2-3 min­utes or un­til browned. Re­move from pan and set aside.

2 Add onions, cel­ery and Guinness to the pan and in­crease heat to high. Cook, stir­ring, for 2 min­utes to re­move any bits off the bot­tom of pan. Add pota­toes, mus­tard, thyme and bay leaves. Cover and bring to a sim­mer. Re­duce heat to medium-low and sim­mer, cov­ered, for 2-21/2 hours or un­til meat is very ten­der and the sauce is thick. 3 Re­move pan from the heat and re­move and dis­card thyme stalks (leaves will have fallen off ) and bay leaves. Stir in sugar and zuc­chini. Trans­fer mix­ture to a large dish, cover and set aside for 2 hours to cool (trans­fer to the fridge af­ter 1 hour, if you like).

4 Mean­while, to make the pas­try, put the flours and mar­garine in a small food pro­ces­sor. Cover and process un­til com­bined. Add the ched­dar and process to com­bine. Add enough of the wa­ter that the dough starts to come to­gether when pro­cessed. Turn out onto a clean sur­face and bring to­gether to form a ball. Shape into a disc, cover in plas­tic wrap and put in the fridge for 30 min­utes to chill.

5 Pre­heat oven to 190°C (fan­forced). Stir fill­ing and spoon into a 20cm pie dish. Roll out pas­try between 2 sheets of bak­ing pa­per lightly dusted with flour un­til a lit­tle larger than top of the pie dish. Cut small strips off the edge of the pas­try round and press around edge of the pie dish.

Brush with a lit­tle egg. Place the pas­try over the fill­ing, trim­ming edge to fit dish and dis­card­ing ex­cess. Pinch edge to seal. Cut a few small slits in the top of the pas­try to al­low steam to es­cape while cook­ing. Brush pas­try with a lit­tle egg. Place pie on a bak­ing tray and bake for 25-30 min­utes or un­til pas­try is golden brown.

6 Serve the pie warm with the gar­den salad on the side.

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