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Beef, Guinness and mushroom pies
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Prep Time:
30 minutes
Cook Time:
200 minutes
Total Time:
230 minutes
Slow-cooked Beef, Guinness & Mushroom Pies with crispy filo topping - a comforting winter favorite.
Ingredients:
  • 36.40 gm olive oil
  • 1.7kg Beef Chuck Casserole Steak, trimmed, cut into 3cm cubes
  • 1 large brown onion, chopped
  • 40.00 ml plain flour
  • 22.20 gm tomato paste
  • 440ml can Guinness
  • 2 beef stock cubes, crumbled
  • 1 carrot, chopped
  • 200g button mushrooms, quartered
  • 1 dried bay leaf
  • 6 sheets fresh filo pastry
  • olive oil spray
  • Mashed potato, to serve
  • Steamed brussels sprouts, to serve
Instructions:
  • In a large heavy-based saucepan, heat a splash of oil over high heat. Sear one-quarter of the beef until well browned, about 5 minutes. Place in a bowl. Repeat with the remaining beef and oil in 3 more batches. Lower the heat to medium and cook the onion until soft, stirring occasionally, for about 5 minutes.
  • Sprinkle in the flour and cook for 30 seconds while stirring constantly. Next, add the tomato paste and cook for another 30 seconds while continuing to stir. Slowly pour in the Guinness, making sure to stir and scrape the bottom of the pan. Then, mix in the stock cubes. Return the beef to the pan, cover, and bring to a simmer.
  • Cover and gently simmer over low heat for 1 hour. Include carrot, mushrooms, and bay leaf, and continue cooking until the meat is exceedingly tender, about 1 hour. Uncover and cook without the lid for 30 minutes, stirring occasionally, until the liquid reduces and thickens. Let it cool.
  • Preheat the oven to 190C (170C fan-forced). Divide the beef mixture evenly among six 1 1/4 cup shallow ovenproof dishes. Prepare the filo sheets by spraying one sheet with oil, folding it in half crossways, then lengthways, and placing it over the filling, scrunching the top and tucking in the sides. Repeat with the remaining filo sheets and dishes, covering them to prevent drying out.
  • Arrange dishes on a large baking tray. Bake for 15-20 minutes or until the pastry is crispy and golden. Enjoy with mashed potatoes and roasted Brussels sprouts.

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