Irish Pub Beef Pie
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
sirloin steak -- trimmed -- cut into 1/2 inch cubes |
|
1 |
small |
onion -- diced |
|
1 |
large |
carrot -- diced |
|
1 |
stalk |
celery -- diced |
|
1 |
tablespoon |
all-purpose flour |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
ground black pepper |
|
1/2 |
teaspoon |
dried thyme |
|
1 |
tablespoon |
no salt added tomato paste |
|
1/3 |
cup |
Guinness Beer |
|
1 |
cup |
low sodium beef broth |
|
1 |
teaspoon |
low sodium Worcestershire sauce |
|
1/2 |
package |
puff pastry |
|
1 |
tablespoon |
vegetable oil |
| Mix flour, salt, and pepper together and coat meat. Heat oil in large skillet and brown the meat on all sides. Add carrots, onions, and celery and cook until starting to softened. Add beer, beef stock, thyme, tomato paste, and Worcestershire sauce. Heat to boiling. Reduce heat and simmer for 30 minutes. Heat oven to 375°F. Pour meat mixture into a 1 quart casserole. Top with puff pastry cutting a couple slits in top. Bake for 45 minutes or until golden brown. Makes 8 Servings. |
| Per Serving: 173 Calories; 11g Fat (57.5% calories from fat); 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 188mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. |