Beef and Guinness Puff Pastry Pie

recipe

Beef and Guinness Puff Pastry Pie

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If you can't find Guinness, use any quality stout

Ingredients

6 tbsp vegetable or sunflower oil
2 onions, halved and sliced
225g medium size chestnut or button mushrooms, cut into quarters
3 cloves garlic, finely chopped
1kg braising steak, trimmed of fat and cut into 2.5cm chunks
5 tbsp plain flour seasoned with salt and freshly ground black pepper
500ml Guinness
2 bay leaves
2 sprigs fresh thyme
salt and freshly ground black pepper
500g puff pastry
1 egg, lightly beaten

Serves: 6 Preparation: 20 Cook Time: 150 Total Time: 170min

Directions

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Heat 1 tbsp of oil in a large, oven-proof casserole dish and gently fry the onion until soft, about 10 minutes. Add the mushrooms and garlic and cook for a further 5 minutes or until the mushrooms are soft. Remove the vegetables from the pan and place in a large bowl.
Place the seasoned flour in a bowl and toss the meat in it, a handful at a time. Heat a little more oil in the pan and fry the flour-coated chunks of meat over a medium-high heat until browned on all sides. Do this in batches, coating each new batch of meat in the flour and adding more oil to the pan when needed. Transfer the browned meat to the onion and mushroom bowl while you fry the rest.
When all the meat is browned, return everything to the casserole dish and pour over the Guinness. Add the bay leaves, thyme, salt and pepper and bring to the boil. Reduce the heat and simmer very gently, partially covered for 1 to 1.5 hours or until the meat is tender and the sauce slightly thickened. Alternatively, you can cook in a 190 C/ 375 F /gas mark 5 oven for the same amount of time. Check the liquid level occasionally to make sure it doesn't become too dry, adding a little water if necessary.
When cooked, remove from the heat and tip the mixture into a wide baking dish, at least 5-7 cm deep. Allow to cool to room temperature or store in the fridge.
Roll out the pastry and cut out circles, each about cm in diameter, and lay them on the beef mixture so they overlap slightly. Brush with the beaten egg.
When ready to bake and serve, preheat the oven to 190 C / 375 F / gas mark 5 and cook for 45 minutes or until the pastry is risen and golden and the pie heated through.

Source: Terry Farris