Beef and Guinness Pie
This pie will warm your soul. Perfect for a cold winter's day. You can make the beef mixture a couple of days ahead.
Servings: 6 people
Equipment
- Chopping Board
- Kitchen knife
- Frying pan
- Casserole dish
Ingredients
- 1 kg chuck steak cubed
- 2 tbsp canola oil
- 2 large onion chopped
- 2 carrots chopped
- 4 tbsp plain flour
- 100 g mushrooms sliced
- 2 tsp paprika
- 1 can diced tomatoes
- 3 cloves garlic crushed
- 3 tbsp worstershire sauce
- 5 sage leaves chopped
- 300 ml Guinness
- 2 sheets puff pastry
- 1 egg lightly beaten
- 1 sprig thyme
- 1 sml bunch parsley
- 2 bay leaves dried
- 100 g bacon diced
Instructions
- Preheat the oven to 160°C fan forced
- Add flour and paprika together in a large bowl and season
- Add the beef and coat the meat
- Transfer the meat to a casserole dish, add the rest of the ingredients (except the puff pastry and egg)
- Cover and cook in the oven for 2 hours, check occasional to ensure there is enough liquid and the meat is not sticking to the bottom, add a little water if needed
- Remove from the oven and allow the mixture to cool
- Preheat the oven to 180°C fan forced
- When cooled add the beef mixture to a pie dish and cover with the pastry sheets. Overlap the sheets and trim off any excess
- Make small holes with your knife randomly (this allows the air out and will prevent the meat mix boiling and spilling over)
- Brush the pie with the egg and bake for 50 minutes.