Beef and Guinness Pie

Build the Meal Around Beef and Guinness Pie

• Mashed potato
• Buttered cabbage
• Peas
• Gravy

Making Beef and Guinness Pie, Step by Step

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1. Toss the beef in the flour. Heat the oil in a large casserole and brown the beef in batches, then set aside.

   Mark done

2. Fry the onions and carrots for 5 minutes, add the garlic and tomato puree, then pour in the stout and stock. Return the beef with the thyme and salt.

   Mark done Start 5 min timer

3. Cover and simmer gently for 2 hours, until the beef is tender and the sauce is thick. Cool for 20 minutes.

   Mark done Start 2 hr timer

4. Heat the oven to 200°C / 390°F. Spoon the filling into a pie dish, cover with the pastry, press the edges down, cut a slit and brush with egg.

   Mark done

5. Cook for 30 minutes, until golden.

   Mark done Start 30 min timer

Notes From the Method

Cool the filling before the pastry goes on.

Brown the beef in batches.

If your oven runs hot, check at 25 minutes.

Cut a slit so the steam escapes.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Leftovers

Keeps in the fridge for up to 3 days. Reheat in the oven so the pastry stays crisp.

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.