Beef and Guinness Pie
Pies are one of the most comforting foods you can make. The recipe is the same as I use for a Beef Stew if you would prefer it without the pastry …
- 2 tbs olive oil
- 1kg diced beef
- 1 onion, chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 2 cloves garlic, finely sliced
- 150ml beef stock
- 500ml of Guinness
- Salt and pepper
- 1 bay leaf
- 30g of plain flour
- 2 sheets of ready to roll puff pastry
- A little butter to grease the baking dish
- 1 egg to brush
- Heat the oil in a large pot and brown the meat in two batches, be careful not to overcrowd the pan.Remove and set aside on a plate.
- Fry off the onion, carrots and celery. Add the meat back into the pot along with the garlic
- Pour in the stock, Guinness, one bay leaf and season to taste. Simmer gently for about 1 1/2 hours until the liquid has reduced and the meat brakes when you pinch it
- If the sauce isn’t thick enough remove the lid and turn up the heat a little until it reduces to a desirable thickness
- Preheat the oven to 200˚C.
- Grease a baking dish with butter and lay one sheet of puff pastry in. Press it into the sides and prick with a fork over the base.
- Fill with the beef and Guinness mix, and top with the second layer of puff pastry. Pinch the two sheets of puff pastry together so they are sealed.
- Cut one or two holes in the pastry lid to allow steam escape and then brush all over with egg.
- Place the pie into the oven to bake for 25-30 mins, until the pastry has risen and has a crisp golden colour.