Beef and Guinness Pie

Chef: Sarah Smith

For the filling

• 2 tablespoons all purpose flour
• Salt and pepper
• 900 grams steak cut into 2.5cm cubes
• 2 tablespoons unsalted butter
• 2 garlic cloves, finely chopped
• 1 tablespoon olive oil
• 2 large onions, thinly sliced
• 2 large carrots, cut into 2.5cm pieces
• 2 teaspoons worcestershire sauce
• 2 teaspoons tomato sauce
• 2 cups plus 2 tablespoons Guinness or other stout beer
• 1 ¼ cups hot beef stock
• 2 teaspoons of sugar
• 1 large egg

For the pastry  (or a pre-made puff pastry sheet)

• 1 ½ cups all purpose flour
• 1 pinch fine salt
• 110 grams unsalted butter, cubed

INSTRUCTIONS

Make the Filling

1. In a large bowl, place the flour and season it with salt and ground black pepper.
2. Add the cubes of meat and toss well in the flour until evenly coated
3. In a large Dutch oven or heavy-duty pot, heat the butter and oil on medium until the butter has melted. Add the meat in small batches and brown (not cook through), remove from pot (keep juices in pot) and set aside.
4. Add onions and carrots to the pot and fry until the begins to go translucent.
5. Return the meat to the pot, and add the Worcestershire sauce, tomato puree, Guinness, beef stock, and sugar. Add ground black pepper and salt (to taste), stir well, and bring to a boil.
6. Cover, reduce to a gentle simmer, and cook until the meat is tender and the sauce has thickened to a gravy like consistency.
7. Remove from the heat and transfer to a 1 1/2-litre deep pie dish. Set aside to cool completely, 30 to 45 minutes. Meanwhile, make the pastry.

Make the pastry (if you do not wish to use the pre-made pastry) and bake the pie

1. In a large bowl, add the flour, salt, and butter.
2. With your fingers or a pastry blender, work the butter into the flour until it is the texture of fine breadcrumbs. Work as quickly as possible to avoid warming the dough.
3. Add 2 tablespoons of very cold iced water, stirring it into the dough using a cold knife until it binds together and can be formed into a ball. If it becomes too dry, add more water 1 teaspoon at a time.
4. Wrap the ball of dough in plastic wrap. Chill in the refrigerator for at least 15 minutes, or up to 30 minutes.
5. Heat the oven to 200 C. Roll out the pastry to about 3-millimeter thick.
6. Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it into the sides.
7. Optional: If you have a pie funnel/bird, place this in the centre of the filling as it will support the pastry and stop it from sinking into the filling and becoming soggy.
8. Place the pastry lid over the top and press down to the edge and seal. Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger.
9. Brush the top with the beaten egg and make a hole in the centre to reveal the pie funnel (if you have).
10. Decorate the top of the pie with pastry trimmings as you wish.
11. Bake for 30 to 35 minutes until the pastry is crisp and golden and enjoy!