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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).
We LOVE it! Totally worth the time! I actually bake it in two 9 x 13 pans then divide it up at the last minute for the topping. Usually I split it into 3 portions and cook one in an 8 x 8 pan. The other two go in the freezer for a ready made meal. I also just spread half a tube of crescent rolls on top instead of the puff pastry and cook the rest as rolls.
Wonderfully tasty pie! Very filling, a little goes long way. I made 1/2 amount and the 2 of us ate it 3 days on row, and never got tired of it yet! So perfect, satisfying meal with mashed potatoes or champ, as already suggested by others.
I just finished eating this and it turned out really good! I used crescent roll dough on the top instead of pastry crust but that was the only change I made. I cooked it all the way except for the crust the one day, stuck it in the fridge, then all I had to do was pop on the crescent dough and reheat - voila easy Monday night meal!! Ive been looking for a beef and ale pie that rivals the ones I had in england - this one is the closest yet! Thanks!!
I tried this pie last night to take to my sis-in-laws, and everyone loved it. Thanks for sharing it with us.
This was simply superb!! I served with Champ: http://www.recipezaar.com/20590 and the meal was just divine.