Nutrition and extra info
Nutrition: Per serving
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
Once cheddar was ‘Cheddar’, a large, hard-pressed barrel of cheese made by a particular…
Heat the oven to 160C/140C fan/gas 3. Heat half of the oil in a flameproof casserole 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, jalapeños and mustard, season, then leave to cool. Stir in the cheddar, then assemble the pies with the pastry as directed in Tom's pie pastry recipe. Leave to rest for 10 mins before eating.
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