Fighting FOR TILLY’S TEA ROOM
From threat of deportation to the third floor of Saks Fifth Avenue
Don’t let the avocado toast and cheese boards fool you. Tilly’s is a decidedly English tea room, complete with lemon curd, pickled onions, Branston pickle and an occasional special like Yorkshire pudding or this Tilly’s-inspired beef, ale and parsnip pie.
Ingredients
- 1 large onion, chopped
- 4 tablespoons olive oil, divided
- 1 pound lean stewing beef
- 2 tablespoons plain flour
- 3 parsnips, cubed
- 2 cups Guinness beer
- 1¼ cups beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cranberry jelly
- 4 sprigs thyme
- 1 sheet puff pastry
- 1 egg, whisked
Instructions
Serves 6
Heat a large pan and sauté the onions in 2 tablespoons of olive oil until soft. Remove from the pan and set aside. Add the remaining 2 tablespoons of olive oil to the pan, dust the beef with the flour, then brown evenly over a high heat.
Add the parsnips, Guinness beer, stock, Worcestershire sauce, cranberry jelly and thyme to the pan. Bring to the boil, then cover and simmer for 1½ hours, until the meat is tender.
Pour off excess cooking liquid from the filling into a small pan and set aside. Remove the thyme stalks. Spoon the filling into a pie dish and pour over ½ cup of cooking liquid.
Preheat oven to 400°F. On a floured surface roll out the puff pastry to make a circle large enough to cover the pie dish, allowing half an inch overhang. Place the pastry over the dish and press the edges down with a fork to seal. Brush the pastry with the whisked egg.
Bake for 20 minutes, or until the crust is golden brown. Serve with gravy and mixed greens.
About this recipe
Find Tilly’s Tea Room at Saks Fifth Avenue, Third Floor, 8701 Keystone Crossing, Indianapolis, or online at TillysTeaRoom.com.
