FILLET OF BEEF & SHALLOT PIE

Preparation Method :

• Preheat the oven to Gas Mark 6/200°C/400°F.
• Melt the butter with the cooking oil in a large saucepan.
• Add the minced beef, seal all over, and season it with salt and pepper.
• Simmer for 5 minutes and add bacon, shallots and carrot, stirring briskly for further 5 minutes.
• Add the wine and beef stock, bring to the boil and simmer for 30 minutes over low heat, reducing the stock by at least one-third.
• Allow the beef and sauce to cool slightly and blend it in the double cream and cranberry jelly.
• Roll out the puff pastry and use about two-thirds of it to line the base and sides of a lightly greased 1.2 litre pie dish.
• Add the filling mixture, sprinkle it with the chopped parsley and use the remaining puff pastry to make a lid.
• Brush the top with little milk and bake it in the centre of the oven for 25 - 30 minutes.
• To make the garnish, fry the bread in the oil and butter and place around the pie when it is ready to be served.