Recipe Book

Beef & Guinness Pies
Prep time: 20 min, plus chilling and baking time
PRESSURE COOK: 80kPa / 60 min / Auto Quick
SLOW COOK: 5–6 hours HI, 8–10 hours LO
Serves 8
L cup (50g) all-purpose flour
2 teaspoons sea salt
Freshly ground black pepper
1.8kg chuck steak, trimmed, cut into 3cm pieces
L cup (80ml) olive oil
150g bacon rashers, chopped
1 large onion, diced
2 cloves garlic, chopped
2 carrots, cut into 2cm cubes
L cup (90g) tomato paste
1 (440ml) bottle Guinness or other stout beer
1 bay leaf
1 tablespoon chopped fresh thyme or rosemary
3 tablespoons worcestershire sauce
2–3 sheets shortcrust pastry
2–3 sheets puff pastry
1 beaten egg
1. Combine flour, salt and black pepper in a large bowl. Add beef and
toss to coat.
2. Select SEAR and preheat the cooking bowl. Heat the olive oil until
shimmering then add half the beef and brown on all sides,
3 to 4 minutes. Transfer to a plate. Repeat with the remaining beef
and transfer to the plate.
3. Select SAUTÉ, HI heat. Add bacon and cook 2–3 minutes to render
fat. Add onion, garlic and carrots and cook until softened and slightly
brown, 7–10 minutes.
4. Stir in the tomato paste and cook for 1 minute. Add Guinness and
bring to a boil; cook until reduced by half. Add bay leaf, chopped
thyme, worcestershire sauce and return beef along with any
pan juices.
5. Select PRESSURE COOK or SLOW COOK CASSEROLE.
6. When cooking has completed, adjust seasoning then cool completely
in refrigerator.
7. Preheat oven to 200°C. Lightly oil 8 individual pie dishes.
8. Line each pie dish with shortcrust pastry. Fill with ½ cup (125ml) of
beef filling and line the top with puff pastry. Brush with beaten egg
and cut a steam hole in the centre.
9. Bake 30–40 minutes or until pastry is crisp and golden.
Let rest 5 minutes before serving.
Lamb Shank
Massaman Curry
Prep time: 30 min
PRESSURE COOK: 80kPa / 60 min / Auto Quick
SLOW COOK: 5–7 hours HI, 9–11 hours LO
Serves 4
Curry paste
3 long red chillies, coarsely chopped
1 brown onion, diced
2cm piece galangal, peeled, chopped
4 cloves garlic, chopped
2 stalks lemongrass, trimmed, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground white pepper
1 teaspoon sea salt
2 teaspoons vegetable oil
Curry
1 (270ml) can coconut cream
6 (2.6kg) small lamb shanks, frenched
2 cups (500ml) chicken stock
1 cinnamon stick
5 cardamom pods, split
2 large onions, sliced
4 kaffir lime leaves, torn
600g potatoes, cut into 5cm cubes
1 (270ml) can coconut milk
1 tablespoon fish sauce
1 tablespoon tamarind puree
Chopped peanuts to serve
1. Combine curry paste ingredients, except oil, in a food processor or
blender. Pulse until ingredients are broken down and begin to form
a paste. Add oil and pulse until a smooth paste is formed. Reserve.
2. Select SAUTÉ, HI heat, and preheat the cooking bowl. Add coconut
cream and cook for 8-10 minutes or until curdled and oil has
separated. Add prepared curry paste and cook for 5 minutes.
3. Add lamb shanks, chicken stock, cinnamon, cardamom, onions and
kaffir lime leaves and mix well. Scatter potatoes over the top.
4. Select PRESSURE COOK or SLOW COOK LAMB SHANKS.
5. When cooking has completed, remove shanks and set aside.
Stir in coconut milk, fish sauce and tamarind puree. Taste and adjust
seasoning. Return shanks to the cooking bowl to warm through.
Serve immediately, topped with chopped peanuts.
32
33