Steak and Guinness Pie
| Ingredients |
|---|
| 1 tbsp butter |
| 2 tbsp olive oil |
| 1 onion, sliced |
| 2 cloves garlic, finely chopped |
| 2 carrots, peeled and chopped |
| 2 sticks celery, chopped |
| 1 kg stewing beef (such as chuck or brisket), cubed |
| 2 heaped tbls flour |
| 1 tbsp tomato paste |
| 440ml can of Guinness |
| ¼ cup water |
| 1 cube beef stock crumbled |
| ½ tsp freshly ground black pepper |
| 3 sprigs thyme, picked from stalk |
| salt, for taste |
| 1 roll store-bought puff pastry |
| - 1 egg, beaten |
directions
• In a large pot, heat the butter and olive oil. Add the onions, garlic, carrots and celery. Gently fry for 3 minutes, or until the onion is translucent. Add the beef and brown slightly.
• Stir in the flour, then add the tomato paste.
• Add the Guinness and stock. Stir to combine.
• Add the pepper, and thyme. Taste and season with salt if needed.
• Cover with a lid and allow to simmer for 1 ½ hours. Remove the lid, stir and cook for a further 15 minutes or until the steak is tender and the gravy is rich and thick.
• Cool the filling.
• In the meantime, preheat your oven to 190 degrees.
• Roll the pastry out evenly with a floured rolling pin to the thickness of a R5 coin and line a pie dish.
• Tip the cool pie filling into your dish.
• Roll out another piece of pastry to place over the top of the pie dish. Press to seal and crimp around the edges with a fork. Lightly brush the top with beaten egg, cut a slit to allow the steam to escape, then bake the pie for 40 minutes, or until the pastry is cooked, puffed and golden.
