Pie Under a Roof
In the mood for a delicious stew? Try this pie with beef, delicious herbs, and a crusty roof.
Ingredients
- 1 can Danerolles Croissants Extra Large
- 2 red onions
- 2 garlic cloves
- 400 g carrots
- 1 bush celery
- 1 kilo lean braising steak
- 3 tablespoons olive oil
- 2 tablespoons salt
- 2 tablespoons flower
- 2 rosemary twigs
- 600 ml dark beer
- 150 g grated cheese and milk or egg to sprinkle the top with
Preparation method
Pie Under a Roof
- Shred the onion and cut the garlic finely.
- Remove the skin from the carrots and cut into slices half a centimetre wide.
- Cut the celery into arches half a centimetre wide.
- Cut the meat into cubes of approximately 2 cm across.
- Heat the oil in a large frying pan and fry the onion, garlic, carrots, celery, salt, flower, and the cubed meat at a low heat for 5 minutes.
- Add the beer and the twigs of rosemary, lower the heat and leave to stew with the lid halfway on at a low heat for 2 hours.
- Preheat the oven to 180°C.
- Mix the grated cheese through the meat and vegetables and scoop into a large oven dish.
- Open the can of croissant dough and roll the dough out.
- Rub the diagonal cutting edges closed and cut the slab across the vertical cutting line into three slabs.
- Loosely place the slabs of croissant dough over the dish.
- Cover the top with milk or egg.
- Cook the pie for 15 minutes in the oven until the roof of croissant dough is golden brown.