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THE ABSOLUTE BEST Steak and Guinness Pie
- 675g diced braising steak
- salt and freshly ground pepper
- 2 heaped teaspoons of plain flour
- 2 tablespoons olive oil
- 1 onion, peeled and diced
- 1 carrot, peeled and diced
- 4 sticks of celery diced (about 15cm each)
- 1 small handful of fresh herbs (rosemary, thyme, bay leaf)
- 1 (500ml) bottle of Guinness
- 2 (400g) tins of chopped tomatoes
- 1 (500g) packet of puff pastry
- 1 egg, beaten
Prep:10min › Cook:2hr45min › Ready in:2hr55min
- Season your beef well with the salt and pepper to taste, sprinkle with flour and toss around until coated.
- Heat the olive oil in a large casserole type pot and fry your meat until well browned.
- Add the onion and fry for one more minute, then add celery, carrots and fresh herbs. Cook for a further 5 minutes then pour in the Guinness.
- Add the tinned tomatoes; bring to the boil. Stir well, then simmer for 2 hours or until the meat is tender.
- The sauce should be nice and thick with a seriously tasty flavour. Season with salt and pepper.
- To make the pies, preheat the oven to 190 degrees.
- Put the meat filling into a large baking dish or 6 ramekins.
- Roll out pastry and line the baking dish or ramekins, making sure the pastry is slightly bigger than the circumference of the dish/dishes.
- Brush the rims of your dish/dishes with beaten egg, then place the pastry on top, squashing the extra pastry on the outside of the dish to secure. Lightly score the top of the pastry in a criss-cross fashion and brush with more egg.
- Place on a baking tray (to catch the drips) and bake in the middle of the preheated oven for 45 minutes until golden and bubbling.
- Let it cool down for 10 minutes before you dig in.
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