Ingredients:
2 lbs boneless cross-rib roast or 2 lbs blade roast, trimmed
2 tablespoons vegetable oil
6 slices bacon, chopped
2 tablespoons butter
2 onions, sliced
12 ounces mushrooms, quartered if large
2 tablespoons tomato paste
2 tablespoons flour
1 (440 ml) cans guiness beer ( or whatever you have)
1 tablespoon grainy mustard
salt and pepper
6 1/2 ounces packages puff pastry, thawed
1 eggs, beaten
Directions:
Cut beef into 1 inch cubes and brown in batches in the vegetable oil over medium high heat.
Transfer to bowl with a slotted spoon.
Add bacon to pan and cook until crisp.
Add to beef.
Drain the fat from the pan and melt the butter over medium heat.
Add onions and mushrooms; cook for about 15 minutes, until the liquid has evaporated.
Stir in tomato paste and cook, stirring, for 2 minutes.
Sprinkle with flour and cook, stirring, for 1 minute.
Whisk in beer, mustard, salt and pepper until smooth.
Return beef mixture with any juices to pan.
Cover and bake in 350 oven for 1 hour or until beef is tender.
Let cool for 30 minutes and proceed or refrigerate up to one day and reheat.
Put mixture into an 8 cup (2 L) oval casserole.
On floured surface, roll out pastry to fit top of dish plus 1 inch extra.
Trim edges.
Brush edge of dish with water and centre pastry over filling, gently pressing edges to adhere to the casserole dish.
Brush with egg and make 4 slashes for steam vents.
Bake in 400 oven for 30 minutes until puffed and golden, about 30 minutes.
Servings: 8
Time preparation: 30 min.
Time total: 150 min.