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Beef and Guinness pies
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Prep Time:
185 minutes
Cook Time:
155 minutes
Total Time:
340 minutes
Savory beef and veggie pies infused with rich stout for a delicious and easy weeknight dinner.
Ingredients:
  • 2 quantities shortcrust pastry (see related recipe)
  • 800g beef chuck steak, cut into 2cm pieces
  • 40.00 ml plain flour
  • 60ml vegetable oil
  • 1 brown onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 leek, pale section only, finely chopped
  • 4 garlic cloves, finely chopped
  • 440ml can Guinness stout
  • 2 dried or fresh bay leaves
  • 500ml beef stock
  • 10.40 gm milk
  • 1/2 tsp finely grated orange rind
  • 40.00 ml coarsely chopped flat-leaf parsley
  • 6.00 gm sesame seeds
Instructions:
  • Divide the pastry into 6 equal portions and shape them into discs. Roll each disc into a 4mm-thick round on a lightly floured surface. Transfer the rounds onto a tray lined with baking paper and chill in the fridge.
  • In a medium bowl, mix beef with flour and season generously with salt and pepper. Heat half of the oil in a large flameproof casserole pan over high heat. Cook half of the beef for 4-5 minutes until browned all over, stirring occasionally. Transfer to a bowl. Cook the remaining beef with the rest of the oil. Add onion, celery, leek, and 3 garlic cloves to the casserole and cook for 4-5 minutes until browned, stirring occasionally.
  • Add the beef back to the casserole along with the Guinness and bay leaves. Bring it to a boil, then simmer over medium heat for 10 minutes. Next, pour in the stock and reduce the heat to medium-low. Allow it to cook for 1 1/2 hours until the liquid has thickened and the beef is tender. Remove and discard the bay leaves, then let it cool to room temperature before chilling in the fridge for 2 hours.
  • Combine the egg yolk and milk in a small bowl, whisk until combined, and set aside. In a separate bowl, mix the orange rind, parsley, and remaining garlic. Add this mixture to the chilled beef, and stir to combine.
  • Preheat the oven to 220°C. Grease and flour six 1-cup (250ml) capacity pudding moulds. Cut 1 pastry round into an 18cm disc and set aside. Roll out the excess pastry to 4mm thickness and cut into 9cm discs. Repeat with the remaining pastry rounds. Line each pudding mould with an 18cm pastry disc, minimizing pleating. Trim any extra pastry, then fill each mould with the chilled beef mixture. Brush the edges with egg mixture before topping with 9cm pastry discs. Seal the pies by pressing the edges together with a fork. Finally, sprinkle sesame seeds on top before baking.
  • 1. Set moulds on a sturdy oven tray. Brush pie tops with egg mixture and bake for 40 minutes until golden (use foil to prevent over-browning). Serve promptly.

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