Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

This recipe is from the Fresh & Tasty Casseroles cookbook. I can't wait to try it, it looks really rich and beefy...good comfort food!

Ingredients Nutrition


  1. Preheat the oven to 160°C.
  2. Combine the flour, mustard and pepper, then coat the beef in th emixture.
  3. Heat 2 TB of oil in a heavy based frying pan. Fry a third of the beef for 3-4 minutes until browned. Transfer to an oven proof dish and fry the rest of the beef in 2 more batches.
  4. Add a tablespoon of oil to the pan, then fry the onions for 5 minutes. Add the garlic and cook for 2 minutes.
  5. Stir in the Guinness, Worcestershire sauce, bay leaves, thyme and sugar and simmer for 2-3 minutes.
  6. Pour over the beef, then cover and cook for 2 hours.
  7. Remove the dish and increase the oven temperature to 190°C
  8. Fry the mushrooms in the rest of the oil. Stir into the beef, then transfer to a 15x20cm pie dish.
  10. Sift together the flour, baking powder and half a tspn of salt, then add the thyme, and pepper to taste.
  11. Stir in the suet and bind with 10-12 tablespoons of water to forn a soft dough.
  12. Roll out the dough, dampen the edges of the dish and cover it with the pastry.
  13. Trim, then make a small slit in the centre.
  14. Cook for 30-40 minutes, until golden.
Most Helpful

WOW! This was fantastic! We have a wee run of pies and casseroles so this is actually the second pie I have made this week *guilty look* but YUM!!! This is definately a keeper. My husband and I both enjoyed this immensely and our three kids (4, 2 and 1) all ate it up without a grumble (which is relatively unheard of). The only change I made was that I used Montieths Dark Ale as that was what I had on hand....I dont know how much this would alter the recipe but it was still fabulous. Thanks for posting such a great recipe :)

*christie July 02, 2009