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Guinness beef and mushroom pot pies
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Prep Time:
30 minutes
Cook Time:
165 minutes
Total Time:
195 minutes
Tender slow-cooked chuck steak with creamy mashed potatoes and fresh steamed greens - irresistible!
Ingredients:
  • 18.20 gm olive oil
  • 750g beef chuck steak, cut into 3cm cubes
  • 62.50 ml plain flour, seasoned
  • 125g mushrooms, halved
  • 1 onion, peeled and sliced
  • 1 carrot, peeled and whole sliced
  • 1 celery stick, chopped
  • 1 garlic clove, thinly sliced
  • 375ml Guinness
  • 500g potatoes, peeled
  • 41.20 gm cup milk
  • 40g butter, chopped
  • Steamed greens, to serve
Instructions:
  • In a large saucepan over high heat, heat half of the oil. Coat the beef in half of the flour and cook in 2 batches for 3-4 minutes each, until browned. Transfer the beef to a bowl.
  • In the same pan, heat the remaining oil over medium heat. Add vegetables and garlic, cover, and cook for 10 minutes, stirring occasionally until vegetables release liquid and onion softens. Stir in the remaining flour for 1 minute.
  • Pour in the rich Guinness to deglaze the pan and simmer for 2 minutes. Add the beef back into the pan and pour enough water to barely cover the meat. Bring to a gentle boil before reducing the heat to low, covering, and simmering for 2 hours or until the beef is melt-in-your-mouth tender.
  • Boil potatoes until tender, about 15 minutes. Drain and return them to the pan. Mash with milk and half of the butter, then season to your liking.
  • Preheat your oven to a toasty 200°C and then elegantly line a baking tray with baking paper before placing four charming 1½-cup pie dishes on it.
  • Spoon beef mixture into dishes. Spread mashed potato using a fork. Add butter dots. Bake until golden and bubbly. Serve with steamed greens.

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