Beef and Guinness Pie

READY IN: 4hrs 50mins
Top Review by Sackville

This was really lovely, although it does tend to bubble over after you put the puff pastry crust on so make sure you've got a tray lined with tin foil underneath for easy clean up! When I first tasted the sauce, I was worried because the Guinness really stood out and was quite bitter. But after a couple hours the flavours started to meld and made an amazing, thick gravy. I did add a bit of brown sugar about half way through to make it sweeter and take the edge off. I served this with Irish mashed potatoes on the side (potatoes mixed with sautéed cabbage).

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Put tomato paste into a large bowl and whisk in stock until paste is dissolved.
  3. Add beef, mushrooms, onions, garlic, thyme and stout.
  4. Stir well.
  5. Sprinkle flour over beef mixture and season with salt and pepper.
  6. Stir well.
  7. Transfer to a deep 10 1/2 x 12 1/2 ovenproof baking dish and cover with foil.
  8. Bake stirring occasionally until meat is very tender- 3 1/2- 4 hours.
  9. Beat egg with 1 tsp water in a small bowl.
  10. Roll out puff pastry on a lightly floured surface to about 1/4 inch thick and 2 inches larger than the baking dish.
  11. Remove baking dish from oven, remove foil and drape pastry over dish.
  12. Brush with egg wash.
  13. Return dish to oven and bake until pastry is puffed and deep golden brown- about 40 minutes.

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