200 g (8 oz) puff pastry
1 kg (2 lb) braising steak
1 kg (2 pints) mussels
1 onion, chopped small
egg to glaze
butter
2 medium-sized potatoes, diced
150 g (6 oz) mushrooms
210 ml (8 fl oz) dark beer
1 teaspoon fresh thyme
2 tablespoons seasoned flour
salt and pepper
1 kg (2 lb) braising steak
1 kg (2 pints) mussels
1 onion, chopped small
egg to glaze
butter
2 medium-sized potatoes, diced
150 g (6 oz) mushrooms
210 ml (8 fl oz) dark beer
1 teaspoon fresh thyme
2 tablespoons seasoned flour
salt and pepper
method
1. Scrub and beard the mussels.
2. Steam them open in a little water and remove from their shells.
3. Remove any fat from the meat and cut it into cubes.
4. Roll in seasoned flour, and brown on all sides in a little butter. Reserve the steak.
5. Lightly fry the potatoes and onions until lightly coloured, add the mushrooms and cook for 1 minute.
6. Return the steak to the pan. Stir in the beer, thyme and adjust the seasoning.
7. Bring to the boil and simmer until the meat is tender, at least 1 hour.
8. The gravy should be thick and rich; add a very little more beer if necessary.
9. Stir in the mussels.
10. Pour the meat, mussels, gravy and vegetables into a deep pie dish.
11. Roll out the pastry and make a lid with a slit in the centre.
12. Glaze and bake at 220°C, 425°F, mark 7 until the pastry is golden.
2. Steam them open in a little water and remove from their shells.
3. Remove any fat from the meat and cut it into cubes.
4. Roll in seasoned flour, and brown on all sides in a little butter. Reserve the steak.
5. Lightly fry the potatoes and onions until lightly coloured, add the mushrooms and cook for 1 minute.
6. Return the steak to the pan. Stir in the beer, thyme and adjust the seasoning.
7. Bring to the boil and simmer until the meat is tender, at least 1 hour.
8. The gravy should be thick and rich; add a very little more beer if necessary.
9. Stir in the mussels.
10. Pour the meat, mussels, gravy and vegetables into a deep pie dish.
11. Roll out the pastry and make a lid with a slit in the centre.
12. Glaze and bake at 220°C, 425°F, mark 7 until the pastry is golden.
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