Chunky Beef and Guinness Pie
Serves 6
Freeze Me: Store the cooled beef mixture in an airtight contanier in the freexer for up to 3 months. Thaw overnight in the fridge, then reheat in a saucepan over medium-high heat before preheating the oven.
Ingredients
2 tbs olive oil
800g beef chuck steak or gravy beef, cut into 3cm pieces
12 baby onions or shallots, peeled
2 small carrots, peeled and thinly sliced
2 celery sticks, thinly sliced
2 garlic cloves, crushed
35g plain flour
440ml can Guinness
375ml beef stock
2 rosemary sprigs
4 thyme sprigs
2 dried bay leaves
2 sheets frozen puff pastry, just thawed
1 egg yolk
1 tbs milk
Directions
Heat half the oil in a large ovenproof dish over high heat.
Add half the beef and cook, turing occasionally, for 5 mins or until brown all over. Transfer to a heatproof bowl. Repeat with the remaining beef.
Heat the remaining oil in the pan. Add onions/shallots, carrot and celery and cook, stiring for 5 mins or until lightly brown.
Return the beef to the pan with the garlic and flour and cook, stiring, for 2 mins or until well combined.
Add Guinness, stock, rosemary, thyme and bay leaves and bring to the boil. Reduce heat to low. Cover and cook, stiring occasionally for 1 1/2 hours or until beef is very tender. Uncover and cook for 30 mins or until sauce thickens. Season to taste.
Preheat oven to 200c. Spoon beef mixture into an 8-cup (2L) capacity ovenproof dish.
Place 1 sheet of puff pastry on a clean work surface. Whisk egg yolk and milk in a small bowl. Season. Brush a little egg mixture over the pastry. Top with the remaining pastry sheet. Arrange pastry over the beef mixture dish, trimming excess pastry.
Bake for 30-35 mins or until the pastry is golend brown and puffed.