Heat the oil in a large, flameproof casserole dish and brown the meat in （製品，工事材料の）一回分s. Don’t overcrowd the pan or the meat will steam, not brown.?
始める，決める the meat aside as it is done.?Turn 負かす／撃墜する the heat and 追加する the butter, then saut? the onion and garlic until soft.?
追加する the mushrooms and thyme and saut? for
another few minutes, then 追加する any leftover flour, and cook for a その上の minute. 注ぐ in the 在庫／株 and the Worcestershire sauce.
Put the meat 支援する in the dish and bring to the boil. Cover the casserole, place it in the middle of the oven and cook for 30 minutes.
減ずる the oven to 170°C/fan 150°C/gas 3? and cook for another 1-1? hours, until tender. Check for seasoning.?
Tip into a 深い pie dish, either an oval dish about 26 x 19cm or a rectangular one with a 類似の capacity. Leave to 冷静な／正味の.?It’s good to get all this done the day before you want to serve the pie, if possible.?
Preheat the oven to 200°C/fan 180°C/gas 6.??Roll out the pastry on a floured work surface to a thickness of about 3mm and about the same 形態／調整 as your pie dish.?
削減（する） a 2cm-wide 略章 from the pastry and place around the 縁 of the dish, 圧力（をかける）ing it 負かす／撃墜する. 小衝突 this 縁 of pastry with water.?
削減する the 残り／休憩（する） of the pastry to about 2.5cm bigger than the 最高の，を越す of the pie dish. Sit a pie funnel in the centre of the filling.
Roll the pastry lid on to the rolling pin and place it over the filling. 削減する off any 超過 pastry, then 圧力（をかける） the 辛勝する／優位s with a fork to 調印（する）.?
小衝突 the 最高の，を越す of the pie with beaten egg and make a 穴を開ける in the centre over the funnel. Bake for 35-40 minutes until the pastry is golden and the filling is hot.?
A word on herbs?
One way of building flavour in cooking is by the clever use of herbs. The に引き続いて 名簿（に載せる）／表（にあげる）s suggestions for which herbs work best with which foods. Remember that if you’re using 乾燥した，日照りのd herbs, you need only about a third of the 量 of fresh as the flavour is more 激しい
Basil: Tomatoes, vegetables, salad, pasta, chicken, lamb, pork.
Bay leaves:? Soups, pasta sauces, fish, beef casseroles.
Chervil:?Fish, chicken.
Chives: Eggs, sauces, salad, potatoes, lentils, chicken.
Coriander: Tomatoes, vegetables, beans, chicken
Dill: Eggs, vegetables, fish, 貝類と甲殻類, chicken, pork.
Fenugreek leaves:?Indian dishes, chicken, pork, vegetables, sausages.
Marjoram: Tomatoes, soup
s, beans, stuffings, chicken, lamb, beef.
造幣局:?Sauces, coulis, 甘い dishes, beans, chicken, pork, lamb.
Oregano: Soups, tomatoes, beans, ham salad, pork, beef.
Parsley:?Eggs, beans, potatoes, 貝類と甲殻類, fish, chicken, pork, lamb, beef.
Rosemary: Potatoes, squashes and other vegetables, stuffings, chicken, lamb, beef.
下落する: Veg, pasta, gnocchi, stuffings, pork sausages, beef.
Savory: Squash, peas, salads, chicken, turkey, lamb.
Tarragon: Eggs, veg, salads, beans, fish, chicken.
Thyme: Eggs, soups, potatoes, stuffings, casseroles, chicken, pork, sausages, lamb, beef.
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