The filling for this pie is cooked long and slow, tenderising the beef and allowing the flavour of the Guinness to permeate it. You could prepare the filling a day in advance. For this pie I use a traditional shortcrust pastry, but you could use a puff pastry as an alternative
- 750g lean braising steak, eg, skirt of beef
- 4 tbsp plain flour
- Freshly ground salt and pepper
- 4 tbsp olive oil
- 1 tbsp tomato purée
- 500ml Guinness
- 350g shallots, peeled
- Few sprigs of thyme
- 2 bay leaves
- 2 garlic cloves, peeled
- 500g shortcrust pastry
- 1 free-range egg yolk mixed with 1 tbsp water
- Dice the beef into 2.5cm cubes. Place the flour in a medium-sized bowl and season well with salt and pepper. Roll the beef in the flour to coat.
- Heat the oil in a large pan and fry the beef until golden brown in colour.
- Add the tomato purée and cook for 1 minute, stirring well. Then pour in the Guinness and add the shallot, thyme, bay leaf and garlic. Season with salt and pepper. Cover and simmer for 1½ hours. Remove the bay leaf and discard.
- Preheat the oven to 200C/Gas 6.
- Transfer the meat to a 20cm pie dish 5-7cm deep.
- Roll out the pastry and cover the pie. Scrunch the pastry to the edge of the dish and trim around the edge, leaving 1-2cm overhanging. Brush the top with the egg.
- Transfer to a baking tray and place in the oven. Bake for 15-20 minutes and serve immediately.