Name: Mash-topped beef & Guinness pie
Total time: 2 h 50 min
Yield: 1
Cuisine: british
Ingredients: 2 onions; 2 cloves of garlic; 2 carrots; 3 stalks of celery; 2 fresh bay leaves; ½ a bunch of fresh thyme; olive oil; 500 g stewing beef (2.5cm dice); 3 tablespoons flour; 600 ml Guinness; 2 teaspoons brown sugar; 450 g potatoes; 75 ml milk; 1 tablespoon butter

Mash-topped beef & Guinness pie

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Total Time:
2 hours 50 minutes

Ingredients:

2 onions
2 cloves of garlic
2 carrots
3 stalks of celery
2 fresh bay leaves
½ a bunch of fresh thyme
olive oil
500 g stewing beef (2.5cm dice)
3 tablespoons flour
600 ml Guinness
2 teaspoons brown sugar
450 g potatoes
75 ml milk

Instructions:

Peel and roughly chop the onions, garlic, carrots, and celery. Tie bay and thyme sprigs together with string. Heat 2 tablespoons of oil in a large casserole pan over medium heat. Add the chopped vegetables and tied herbs, toss to coat, and season. Cook covered for 10 minutes until the vegetables soften, stirring occasionally, then transfer to a plate. Dust the beef with flour and season, then brown in the pan. Deglaze with Guinness, add the cooked vegetables and herbs, and top up with water as needed to cover them. Stir in brown sugar, bring to a boil, cover, and simmer for about 2 hours until the meat is tender. Cook the potatoes in salted boiling water, drain, then mash with milk, butter, salt, and pepper. Preheat the oven to 200ºC/400ºF/gas 6. Place the meat in an ovenproof dish, top with mashed potatoes, drizzle with oil, and bake for 20 minutes until golden and crispy.

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