4 Serves
95 Mins
Preheat your oven to 200°C. Heat the vegetable oil in a deep frying pan over medium-high heat.
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AmericanVitamin E
2 mg / 15 mgVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
87 µg / 400 µgCalcium
78 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
368 mg / 1,250 mgPotassium
656 mg / 4,700 mgSodium
1345 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
72 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
17 g / 20 gCholesterol
400 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 gAdd the minced beef to the frying pan and brown for 4-5 minutes, using a wooden spoon to break up any large clumps.
Stir in the chopped onion and sauté for 2-3 minutes until softened, then mix in the tomato purée and cook for another 2-3 minutes.
Sprinkle the flour over the mixture and cook for one minute, then stir in the chopped mushrooms, stout, and Worcestershire sauce.
Bring the mixture to a boil, then reduce the heat, cover with a lid, and simmer for 20 minutes. Remove from heat and allow to cool slightly.
Transfer the meat mixture into a one-liter pie dish. Roll out the puff pastry on a floured surface until it is slightly larger than the dish.
Drape the pastry over the dish, press the edges to seal, and trim the excess. Decorate with pastry cutouts, brushing with beaten egg yolk to secure them.
Cut steam vents into the top, brush the entire surface with the remaining beaten egg yolk, and bake for 20-25 minutes until golden brown.
9
g61
g17
g
American