Weekend Inspiration: Irish Stew Pie

Ingredients:

• 500 g puff pastry
• 450 g beef neck, diced
• 300 ml beef stock
• 75 g flour
• 2 potatoes
• 2 carrots
• 2 tablespoons cooking cream
• 1 egg yolk
• 1 onion
• 1 teaspoon tomato purée
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1 sprig of thyme
• oil
• salt and pepper

Coat the beef in flour, sear until browned, then set aside. In the same pan, sauté the onion and carrot, then add the stock, potatoes, tomato purée, Worcestershire sauce, bay leaf, and thyme. Return the beef to the pan, season with salt and pepper, and simmer for about 30 minutes, or until the meat is tender.

Transfer the stew to a baking dish. Brush the edges with a mixture of cooking cream and egg yolk, then cover with puff pastry. Make a few slits in the pastry and brush the top as well. Bake at 180°C for about 40 minutes, or until golden brown.

Enjoy!