“If you even dream of beating me you better wake up and apologise” – Muhammad Ali
This is is my special Hogmanay Pie that I made on New Years Eve. I struggled to find Scottish Ale anywhere on New Years Eve so had to replace that bit with the next best thing.
Absolutely delicious dish and perfect for a winter evening inside.
Scottish Beef is a lot leaner with a lot less fat on it than other beef. The carcass of a highlands beef is extremely lean, with very tender flesh and it has a much more distinctive taste and is far more flavoursome.
Scottish beef is a lot more healthy and nutritious than other beef. Not only are the levels of fat and cholesterol much lower than in beef from other areas but it is also a lot higher in protein and more importantly, iron.
250g Scotch Scottish Diced Beef ( 256 Calories, 10g Fat, 0g Carbs, 42g Protein)
350ml Beef Bisto Stock with Water ( 17.5 Calories, 3.5g Fat, 3.5g Carbs, 3.5g Protein)
Puff Pastry ( 401 Calories, 18g Fat, 49g Carbs, 9g Protein)
3 Large Sweet Potatoes ( 98 Calories, 0g Fat, 21g Carbs, 1g Protein)
75ml Guinness ( 36 Calories, 0g Fat, 3g Carbs, 0g Protein)
1) Pre-heat the Oven to Gas Mark 5 or 6
2) Cook the diced beef in a little of the Guinness on a medium to high heat until beginning to brown and cook but not burn.
2) Mix 2 or 3 large tablespoons of bisto Stock with water.
3) Add to the cooked beef and simmer for a few more minutes before adding the rest of the ale.
4) Roll out the puff pastry and place over the pie dish. Use a sharpish knife to trim the edges so there are no overlaps.
5) Place in the oven on a baking tray and cook for 20-25 minutes until pastry puffs and is beginning to turn golden.
6) Meanwhile, peel the sweet potatoes and thinly slice in to 1cm circular chunks. Bring them to the boil and then simmer on a medium heat for 15 minutes.
7) Drain the Sweet Potato and mash using a little bit of butter and a little milk.
8) Once the Pie is cooked and pastry rising and puffed, Serve with the mash and some more beef gravy.