Gourmet Beef Casserole - with photo

[goldfish]

Do you want to make this into a pie... Or just as it is?  I've only made it "as is" and its great!!

[judydawn]

I would use bought flaky pastry sheet for the top (and probably the bottom too) ajf but you could make a batch of shortcrust pastry easily enough with the recipe in the EDC and that would suffice.

[ajf]

I would use bought flaky pastry sheet for the top (and probably the bottom too) ajf but you could make a batch of shortcrust pastry easily enough with the recipe in the EDC and that would suffice.

Thanks so much!

[Mama Fergie]

I use Maggie Beers sour cream pastry for pies and everyone loves it 

250g Plain Flour
200g chilled unsalted Butter
125 g sour cream

Put the flour and butter into TMX and process for 5-7 seconds Speed 6 until it looks crumbly.
Add sour cream and process again for 6 seconds speed 6 until it comes together. A couple of extra seconds if necessary.
Put onto silicon mat or a board and form into a ball and refrigerate until ready to use. At least 20 minutes.

[droverjess]

Think when I make this I will marinade over night and cook in slow cooker. Has anyone done that?
It will fit Round work and be great for a Friday night supper.

[Mama Fergie]

I haven't done it with this recipe DJ but have done it with a beef and guiness stew which I cooked in the slow cooker and it was lovely.
The flavours were lovely after marinating overnight.
When I made the gourmet beef casserole I didn't marinate it overnight but it was still very nice 

[Cornish Cream]

Think when I make this I will marinade over night and cook in slow cooker. Has anyone done that?
It will fit Round work and be great for a Friday night supper.

I have DJ but suggest you cook off the onion and garlic first then marinade it.

[Mama Fergie]

That's what I did with my beef and guiness casserole CC as the raw flavour is too strong.
Thanks for mentioning that tip 

[Miss 50s]

Made this tonight it is divine!!!! So flavourful!

[goldfish]

Casserole season approaching!    Bumping this wonderful classic for all the newbies . .!!

[cookie1]

Casserole season approaching!    Bumping this wonderful classic for all the newbies . .!!

I do so wish for it to cool down. I had fun cooking and making soup and a couple of casseroles on the few cool days we had. 38 degrees yesterday.

By the way the casserole is lovely.

[goldfish]

38c Cookie!!??!! Hasn't anyone told your weatherman it's almost mid April??!!  I do hope he reads this and presses all the appropriate buttons to bring you some relief!!! (in the meantime , it's cold cuts and salads for you!! )

[cookie1]

Yes GF I think he needs a new dartboard. They are calling it an Indian Summer, not sure why as summer never really left.
It has been 33, 34 most other days. A real pain in the ar................m.

[goldfish]

This is on the menu for this week - beef for everyone else . . a chicken version for me  -  

[TamG]

This is absolutely delicious.  My kids looked like they wanted to lick their plates when I cooked it.  I had to show them how to mop up the juices with bread.  I made it with lamb, only because that is what DH bought and only marinated for 1 hour as per the recipe.

Tonight I made some of the left over into pies with Maggie Beers sour cream pastry.  Thanks for Mama Fergie for posting that recipe. 

I use Maggie Beers sour cream pastry for pies and everyone loves it 

250g Plain Flour
200g chilled unsalted Butter
125 g sour cream

Put the flour and butter into TMX and process for 5-7 seconds Speed 6 until it looks crumbly.
Add sour cream and process again for 6 seconds speed 6 until it comes together. A couple of extra seconds if necessary.
Put onto silicon mat or a board and form into a ball and refrigerate until ready to use. At least 20 minutes.

I looked up Maggie Beer pie recipes using that pastry to get a cooking time, as I have not made many pies.  I cooked it on 220 degrees for 20 minutes and then turned down to 180 degrees for 5-10 mins  until golden brown.  No need to precook, just put cold filling into cold pastry and put back in fridge for 20 mins before cooking. Yum, sorry no photo.