A firm crowd-pleaser, this chunky beef and Guinness pie taste as good as it looks. The perfect dinner for a chilly night.
2h 55m cook
- 2 tbsp olive oil
800g Beef Chuck Steak or Gravy Beef, cut into 3cm pieces
12 baby onions or shallots, peeled
2 small carrots, peeled, thinly sliced
2 celery sticks, thinly sliced
2 garlic cloves, crushed
1/4 cup (35g) plain flour
440ml can Guinness
1 1/2 cups (375ml) beef stock
2 rosemary sprigs
4 thyme sprigs
2 dried bay leaves
2 sheets of frozen puff pastry, just thawed
1 Coles Australian Free Range Egg yolk
1 tbsp milk
4 Method / Steps
Heat half the oil in a large ovenproof saucepan over high heat. Add half the beef and cook, occasionally turning, for 5 mins or until brown. Transfer to a heatproof bowl. Repeat with the remaining beef.
Heat the remaining oil in the pan. Add the onions or shallots, carrot and celery and cook, stirring, for 5 mins or until light brown. Return the beef to the pan with the garlic and flour and cook, stirring, for 2 mins or until well combined. Add the Guinness, stock, rosemary, thyme and bay leaves and bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 1 1/2 hours or until beef is very tender. Uncover and cook for 30 mins or until sauce thickens. Season.
Preheat the oven to 200°C. Spoon beef mixture into an 8-cup (2L) capacity ovenproof dish. Place 1 pastry sheet 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 and brush with more egg mixture. Arrange pastry over the beef mixture in the dish, trimming the excess pastry. Cut the excess pastry into leaf shapes. Arrange over the pie.
Bake for 30-35 mins or until the pastry is golden brown and puffed.
source – cooking365.co.za