Steak & Guiness Pie

Prep time: 3 hrs | Serves: 4-6

Ingredients

• 800g beef shin or chuck, cut into 3cm cubes

• 30g plain flour

• 10g sea salt

• 3g freshly ground black pepper

• 30g olive oil

• 200g onion, diced

• 120g carrot, diced

• 100g celery, diced

• 20g garlic, chopped

• 30g tomato purée

• 200g Guinness stout

• 500g beef stock

• 2 sprigs thyme

• 2 bay leaves

• 20g Honey

• 10g Worcestershire sauce

• 20g unsalted butter

• 2 sheets Shortcrust pastry

• 1 egg yolk (20g), beaten for glazing

Method

1. Preheat your oven to 160°C.

2. Season the beef with salt and pepper, then toss lightly in flour to coat.

3. Heat the olive oil in a heavy casserole dish over medium-high heat. Brown the beef in batches until well coloured, then set aside.

4. Add onion, carrot, celery and garlic to the same pan. Cook for 6–8 minutes until softened.

5. Stir in the tomato purée & honey, then pour in the Guinness and bring to a simmer, scraping the base to release all the flavour.

6. Add the beef back to the pan along with the stock, thyme, bay leaves and Worcestershire sauce. Cover and braise in the oven for 2 hours until tender.

7. Remove the lid and simmer on the hob for 10–15 minutes to reduce until thick and glossy. Stir in the butter for richness. Cool slightly before assembling.

8. Line the pie dish with 1 sheet of pastry. Spoon the filling into a pie dish, top with the 2nd sheet of pastry, trim the edges and crimp to seal. Brush with egg yolk.

9. Bake at 200°C for 25–30 minutes until golden and crisp.

Storage

Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until piping hot. The filling can also be frozen for up to 2 months.