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Ingredients
500g minced beef
2 carrots, grated
1 brown onion, finely diced
1 zucchini, grated
100g button mushrooms, sliced thin
2 cloves of garlic, crushed
1 litre of beef stock
2 tbsp tomato paste
4 rashers of bacon, finely diced
4 tbsp of extra virgin olive oil
3 sheets of short crust pastry
4 tbsp corn flour (mixed with 50ml cold water)
Method
Heat a large fry pan, add 1 tbsp of olive oil and fry the beef until it’s all sealed then remove from the pan and set aside.
Re-heat the pan add another 2 tbsp of olive oil and fry the mushrooms until they are starting to brown then remove from the pan and set aside.
Repeat the process with the bacon, onion, garlic, carrot and zucchini together, when they are just starting to brown return the beef and mushrooms to the pan.
Add the tomato paste and cook for 1 minute then pour in the stock, bring to a boil and simmer for 1 hour, then thicken with corn flour and allow to cool
Line the bottom of a 26cm spring form cake tin with 1 sheet of short crust pastry and blind bake for 12 minutes at 180oC
Once the pastry has blind baked line the edges of the tin with strips of short crust pastry then fill with the beef and vegetable mix.
Take the third sheet of pastry and cut into strips then arrange in a criss cross pattern on top of the beef and bake again at 200oC for 30 minutes, serve immediately.
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