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


  1. 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.
  2. Heat the oil in a large pan and fry the beef until golden brown in colour.
  3.  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.
  4. Preheat the oven to 200C/Gas 6.
  5. Transfer the meat to a 20cm pie dish 5-7cm deep.
  6. 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.
  7. Transfer to a baking tray and place in the oven. Bake for 15-20 minutes and serve immediately.