Hearty and moorish steak and guinness pie is a crowd pleaser
Hearty, delicious and flavoursome, this steak and guinness pie is the ultimate savoury comfort food. Cooked slowly over hours, the meat is tender in a sauce packed full of flavour and well worth the wait. Make one large or several smaller pies and serve with a side of salad, roasted potato and sweet potato wedges to dip into the sauce.
Preparation Time 25 minutes
Cooking Time 3 hours
Serves 1 large pie or 6 small pies
Ingredients 500g chuck steak or gravy beef
2 tbsp flour (gluten free if required)
Salt and pepper
4 tbsp oil (2 tbsp for the pie and 2 tbsp for the wedges)
2 cloves garlic, crushed
1 brown onion, finely diced
2 carrots, cut into 2cm cubes
6 small potatoes, cut into 2cm cubes
1 tbsp fresh rosemary, cut finely
1 tbsp thyme
2 bay leaves
7 large tomatoes, diced
440 ml Guinness beer (or other dark stout beer)
1 sheet puff pastry, defrosted
1 egg, beaten
Garden salad, to serve
4 potatoes, cut into 5cm x 2cm wedges, to serve
2 small sweet potatoes, cut into 5cm x 2 cm wedges, to serve
Dice the beef into 2-3cm cubes, place into a bowl and season well with salt and pepper. Add the flour and toss until the beef is evenly coated.
Heat a large frypan on medium high heat, add 1 tbsp olive oil and brown the meat. Transfer to a bowl.
Return the frypan to the heat, pour the remaining 1 tbsp of oil into the frypan, add the onions and garlic and sauté for 1 minute. Return the meat to the frypan, stir to combine and cook for 2 minutes.
Add the carrots, potatoes, rosemary, thyme, bay leaves, salt and pepper and stir to combine. Cook for 5 minutes.
The herbs smell fragrant and will infuse flavour into the meat and vegetables as they cook
Add the tomatoes, Guinness and stir to combine. Bring to the boil for 1 minute and then reduce the heat and simmer, covered, for 2 hours.
I use fresh tomatoes for the best flavour
Preheat the oven to 190 degrees. Line a baking tray with baking paper.
Place the potato wedges in a microwave safe bowl and cover with water. Microwave for 8-9 minutes, until the potatoes are soft. Drain, pat dry with paper towel and place in the baking dish with the sweet potato wedges. Toss the wedges in olive oil and season with salt and pepper. Place the baking dish on the lower rack in the oven and bake until golden brown.
In the meantime, pour the meat into a large baking dish or individual pie dishes. I made 1 large pie in a casserole dish and 2 small pies to have later.
The meat should be extremely tender and the the sauce should be dark and thick
Using a pastry brush, lightly brush the edge of the pie dish with egg. Gently place the pastry over the top of the pie dish, allowing a 3cm overhang. Prick the pastry with a knife and brush the pastry with egg.
Bake for 40-45 minutes on a rack above the potatoes, until the pastry is golden brown.
Take the pie and potato wedges out of the oven and let them cool briefly before serving.
Serve with a garden salad, roasted potato and sweet potato wedges. Enjoy!