Beef and bear pie

Name: beef and bear pie
Cook time: 30 min
Total time: 180 min
Yield: 4
Ingredients: 2 toe garlic; 2 Red onion; 1 bush celery; 400 g winter carrot; 2 tl salt; 700 g lean beef roast; 3 el traditional olive oil; 2 el wheat flour; 2 broken sprig of rosemary; 600 ml brown beer; 150 g Cheddar Tophat 48; 1 role puff pastry fresh; 1 medium sized egg

English savory pie from the oven with stewed beef roasts in brown beer.

Ingredients

Kitchen Stuff

1 baking dish (20 x 40 cm)

Directions

Chop the onion and finely chop the garlic.
Remove the winter carrot, halve and cut into slices of 1/2 cm wide. Cut the celery into pearls of 1/2 cm wide.
Cut the meat into dice of 1.5 cm and sprinkle with the salt and (freshly ground) black pepper.
Heat the oil in a frying pan and fry the onion, garlic, carrot and celery over low heat for 5 min.
Place the heat medium and roast the meat for 3 minutes. Add the flour and cook for 3 minutes while stirring.
Add the beer and the sprigs of rosemary, reduce the heat and simmer for 2 hours on low heat, with the lid half on the pan.
In the meantime, preheat the oven to 200 ° C.
Grate the cheese. Mix through the meat and scoop in an oven dish.
Place the puff pastry over the dish and press on the edges. Cut away any overhanging dough.
Split the egg and beat the egg yolk, the protein is not used. Brush the top with the beaten yolk.
Let the pie turn brown and cooked until about 30 minutes in the oven.