I was over in my friends house for a couple of drinks and take-away and she mentioned that she tried making a Beef and Guinness Pie and gave me a rough explanation of how she made it. She did say that the recipe she followed had a lot of liquid in it and that it took a while to reduce down. Anyway, I liked the sound of it and decided to give it a lash this evening.
Top tip: serve in 3 smallish oval dishes. I tried it in one big casserole dish and the pastry didn’t meet the meat mixture.
500g stewing/cassorole beef
100ml of beef stock
1 oxo cube
300ml guinness stout (not draught)
8 shallots, halved or quartered if too large
3 carrots, chopped chunky enough
1 teaspoon paprika
A few drops of worchester sauce
1 teaspoon of sugar
1 garlic, chopped
A few sprigs of thyme, chopped
4 tablespoon sunflower oil
2 sheets of ready made puff pastry
Salt and pepper
1 small egg, lightly beaten
1. Heat the oil and saute the shallots and carrots in a heavy based saucepan for 5 minutes.
2. Meanwhile, tip the flour onto a plate and add the paprika, and salt and pepper. Dust the beef lightly in the flour mixture.
3. Add the garlic and thyme to the saucepan and cook for 2 minutes.
4. Add the beef to the saucepan and brown for 5 minutes or so.
5. Add the guiness and bring to the boil and reduce for a 5 minutes. Add the stock, worchester sauce and sugar.
6. Reduce the heat and cook for an hour until the liquid has reduced. While the beef is cooking, prepare your dishes. Roll out the pastry. Place your dish face down and cut around leaving approximately an inch overlap.
7. Pre-heat the oven, 190 degrees celsius/gas mark 5. Distribute the beef between the dishes. Brush the rims with beaten egg. Then place the cut out pastry on top. Bake in the oven for about 20-30 minutes until the top is browned.
Serve with mash potato.