Steak & Guinness Pie

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Stewing beef		1 kg
Onions		2
Brown mushrooms		250g
Smoked bacon		100g
Guinness		440ml
Flour		2 tbsp
Unsalted butter		3 tbsp
Red wine		100ml
Thyme		1/3 tsp
Bay leaves		2
Tomato puree		1 tbsp
Worcester sauce		1 tbsp
Beef stock cube		1
Salt		1/2 tsp
Salt & pepper for seasoning the beef		a little
Pastry		400g
Egg		1

Method

Prep

Cook

30min

Chop the beef into bitesize pieces, season with salt & pepper and dredge with flour.

Roughly chop the onion, cut the mushrooms into quarters. Slice the bacon to 1cm pieces.

Put the butter into a deep pan and heat on medium. Fry the beef.

When the meat is browned, add the onions, mushrooms and bacon. Stir fry for 5 minutes.

Add the red wine and let the alcohol evaporate.

Add the Guinness, thyme, bay leaves, tomato puree, Worcester sauce, stock cube and salt.

Turn up the heat to high and bring to the boil. Turn the heat to low and put the lid on, simmering for one hour.

Take off the lid and cook for a further 30 minutes until the sauce thickens.

Pour the stew into an ovenproof dish and cover with the pastry. Score the pastry in a few places and brush with beaten egg.

Preheat the oven 220C and cook for 20-30 minutes. When the pastry is nicely browned, it's ready.

This is the king of black beer - Guinness!

Tips & Note

●After the stew is cooked at Step 8, you could leave it overnight for a fuller flavour. But you'll need to warm it up before putting in the oven the next day.
●You can also make decorations on the pie with any leftover pastry at Step 9.

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