Steve's Beef and Guinness Pie
Rich, meaty goodness! Simple casserole flavoured with Guinness make sure to add sugar as it can be bitter without. Works well in ramekins, so disregard the blind baking part if not needing a pie base. For that matter, blind baking is not really necessary and can be skipped by cooking slightly hotter.
Fry off onions, celery and carrot in oil and butter until soft, set aside.
Roll beef in seasoned flour and fry off in the hot pan in small batches until browned, set aside as each batch is done.
Deglaze pan with beef stock. Combine all in pan and add Guinness, simmer on low heat for 45 – 60 mins (or crock pot on low for 4 hours.)
Add some cornflour if sauce needs to thicken.
Line pie tins with pastry, leaving a generous overhang – Trim excess pastry after blind baking for 10 mins at 220C.
Fill with meat mix.
Top with puff pastry, crimping over base pastry edge that has been washed in milk, pierce to allow steam to escape, wash top with milk.
Cook at 220C for 15 minutes or until top is golden. (If not blind baking reduce heat to 180C and cook for a further 10 minutes.)
500g Chuck Steak (or other stewing steak) cut into 2cm chunks (smaller for small pies)
1 Onion diced
1 Carrot, chopped
1 Celery stick, chopped
2 cloves Garlic (or 2 tsp minced)
150ml Beef stock
1 can Guinness (440ml)
2 TBS Tomato sauce (ketchup)
1 TBS Sugar
Salt and pepper
1 TBS Worcestershire sauce
1 bay leaf (remove after cooking)
½ cup plain flour (seasoned)
Puff pastry for tops
Short pastry or puff for bases