Ingredients

• 150g Onion
• 600g Beef
• 150g Mushrooms
• 10g Dried Porcini Mushrooms
• 200g Carrot
• 2 tablespoons Oil
• 2 Garlic Cloves
• 1 tablespoon Tomato Purée
• 50g Plain Flour
• 500ml Ale
• 200g Beef Stock
• 1 teaspoon Dried Thyme
• 1 teaspoon Cornflour
• Salt & Pepper as needed
• Puff Pastry as needed

Tools

• Oven
• Cooking Chef XL
• Cooking chef xl bowl
• Baking dish - 2 quart
• Lightly floured surface

Method

1. Attach the Stir Tool
2. Add oil to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Cook with splashguard fitted - 1 min, 120°C, Stir 1
5. Then add garlic clove, tomato purée and onion to the Cooking Chef XL Bowl
6. Cook with splashguard fitted - 3 min, 120°C, Stir 1
7. Then add beef to the Cooking Chef XL Bowl
8. Cook with splashguard fitted - 4 min, 110°C, Stir 1
9. Then add plain flour to the Cooking Chef XL Bowl
10. Cook with splashguard fitted - 3 min, 110°C, Stir 1
11. Then add ale, beef stock and dried thyme to the Cooking Chef XL Bowl
12. Cook with splashguard fitted - 1 hr 30 min, 96°C, Stir 2
13. Then add mushrooms, dried porcini mushroom and carrot to the Cooking Chef XL Bowl
14. Cook with splashguard fitted - 15 min, 100°C, Stir 3
15. Then add cornflour and salt & pepper to the Cooking Chef XL Bowl
16. Cook with splashguard fitted - 5 min, 100°C, Stir 1
17. Pre-heat oven - 200°C
18. Transfer filling to baking dish
19. Add puff pastry to a clean lightly floured surface
20. Roll out
21. Transfer pastry to baking dish
22. Bake - 20 min, 200°C
23. Serve

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