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Beef and Guinness pies
Beef and Guinness pies
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Prep Time:
15 minutes
Cook Time:
195 minutes
Total Time:
210 minutes
Prepare and freeze savory filling for convenient flaky pies.
Ingredients:
  • 800g No Added Hormones Gravy Beef, cut into 2cm pieces
  • 40.00 ml plain flour
  • 18.20 gm olive oil
  • 2 brown onions, coarsely chopped
  • 1 carrot, peeled, coarsely chopped
  • 3 celery sticks, coarsely chopped
  • 2 bacon rashers, chopped
  • 440ml can Guinness Draught beer
  • 250ml beef stock
  • 22.20 gm tomato paste
  • 2 rosemary sprigs
  • 2 dried bay leaves
  • 2 sheets frozen shortcrust pastry, just thawed
  • 1 Free Range Egg, lightly whisked
Instructions:
  • Preheat the oven to 140°C. Place the beef in a large bowl, sprinkle with flour, season, and toss to coat the beef evenly.
  • In a large flameproof casserole pan, heat half of the oil over medium-high heat. Add one-third of the beef and cook for 5 minutes, turning occasionally, until browned all over. Transfer the beef to a heatproof bowl. Repeat this process in two more batches with the remaining beef.
  • In the same pan, heat the remaining oil and sauté onion, carrot, celery, bacon, and garlic for 5 mins until the onion softens. Add beef back to the pan along with beer, stock, tomato paste, rosemary, and bay leaves. Bring to a boil, cover, and bake for 2 1/2 hours until the beef is tender. Season to taste and allow it to cool before serving.
  • Preheat the oven to 200°C. Divide the mixture evenly among four 1 1/2-cup (375ml) ramekins. Cut 8 discs from the pastry using an 11cm round cutter, reserving the excess pastry. Brush half the discs with egg, then top with the remaining discs to make a stack. Brush with more egg. Cut stars from the excess pastry using a 1cm star-shaped cutter. Arrange them over the pastry stack and brush with egg. Place a pastry disc on top of each ramekin. Place the ramekins on a baking tray and bake for 20-25 minutes until the pastry is golden brown, puffed, and the filling is heated through.

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