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Beef and cranberry pie recipe

Yields6 ServingsPrep Time15 minsCook Time2 hrs 35 minsTotal Time2 hrs 50 mins

To try: this recipe for beef pie with cranberries.

Ingredients
 600 Beef cut into small cubes.
 1 Butter puff pastry
 1 Egg
 33 Brown or amber beer
 2 Carrot
 100 Shiitake mushrooms (or brown button mushrooms)
 50 Fresh or frozen cranberries
 1 Onion
 1 clove Garlic
 Brown sugar
 1 Thyme
 1 pinch Ground coriander
 1 White flour
 1 Neutral oil
 Salt
 Freshly ground black pepper
Directions
1

Peel the carrots, garlic, and onion. Trim the mushrooms and rinse them.

2

Cut the carrots into dice, slice the onion, and chop the garlic. Slice the mushrooms.

3

Dust the meat with flour, removing any excess flour if necessary.

4

In a pot, sauté the carrots, mushrooms, onion, and garlic for 2 minutes.

5

Add salt and sugar, mix and sauté for 1 minute.

6

Moisten with beer and season with pepper, thyme, and coriander. Bring to a boil, then lower the heat. Cover when the beer has stopped foaming. Cook the beef stew for 1 hour and 30 minutes.

7

Let cool completely.

8

Preheat the oven to 200°C in fan mode. Beat the egg.

9

Pour the meat into a deep pie dish, add the cranberries, and cover with puff pastry. Trim and decorate the pastry.

10

Brush the puff pastry with egg, set aside in the fridge for 10 minutes. Brush a second time and bake the pie for 20 minutes until the pastry is well golden.

11

To finish, serve immediately with a green salad.

Nutrition Facts

0 servings

Serving size

6

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