Pie recipe for 4 - 8 people, takes only 40 mins; recipe has sunflower oil, onion, beef, ale, beef stock cube, pepper, jalapenos, american mustard, cheddar and pie pastry.
Philly cheesesteak pies
Course: Pie
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Beef: 500g beef shin or stewing beef, roughly chopped
- Onion: 3 onions, finely sliced
- Pepper: 2 green peppers, roughly chopped
- Cheddar: 100g cheddar, roughly chopped
- Sunflower Oil: 3 tbsp sunflower oil
- Beef Stock Cube: 1 beef stock cube
- American Mustard: 2 tbsp American mustard
- Ale: 400ml bottle dark sweet ale
- Jalapenos: 2 tbsp pickled jalapenos, chopped
- Pie Pastry: 1 quantity pie pastry (see 'Goes well with' below), or use shop-bought
Directions
- Heat the oven to 160C/140C fan/gas 3. Heat half of the oil in a flameproofcasserole dish, add the onions and cook for 30 mins until soft and golden. Transfer to a bowl and set aside. Put the rest of the oil in the pan, set over a high heat and brown the beef very well all over (you'll need to do this in batches). Transfer to a plate and wipe the pan clean. Return the beef and onions to the pan with the ale and 200ml water. Bring to a simmer, then crumble in the stock cube and season. Bring to the boil, cover and transfer to the oven for 2 hrs, or until the beef is tender.
- Remove from the oven and use a slotted spoon to transfer the beef to a plate. Put the dish on the hob and simmer the onions and stock until reduced, then return the beef to the pan and shred it through the sauce. Stir through the peppers, jalapenos and mustard, season, then leave to cool. Stir in the cheddar, then assemble the pies with the pastry as directed in Tom'spie pastryrecipe. Leave to rest for 10 mins before eating.
