October 30, 2020

Beef and Guinness Pie by Barry Horne

By Tom Gibson
Beef and Guinness Pie by Barry Horne

You can double the pie filling batch and freeze half for another day. It is just as tasty as a stew with your favourite vegetables.

Pie Filling
1kg grass fed beef chuck, ask your butcher (or use 'special notes' box online), to dice the chuck into large cubes
2 onions diced into large pieces
2 celery stalks diced into large sections
4 carrots diced into large pieces
1 small bunch of thyme 
2 bay leaves
1tbsp tomato puree
440ml Guinness
500ml beef stock
2tbsp of flour to thicken the filling (you do not need to use flour at all or cornflour if you would like gluten free filling/stew)
salt and pepper 
320g ready made shortcrust pastry or you can make your own
225g plain flour
100g butter, cold and cubed
Pinch of salt
2-3tbsp cold water
Pie Filling:
*Cooking time for filling 1hr, 30mins and cooling time at least 30mins
Coat each piece of beef with the flour (if using flour), and season generously with salt and pepper. Place a casserole dish on a medium high heat and sear the pieces of beef. Once they are browned remove from the dish and set aside. 
Place all the vegetables in the casserole dish, season and cook on the same heat for 3-4 minutes to also get some colour. Add the tomato puree and cook for a further minute. Deglaze the pan with the Guinness and then add the beef back into the pot. Add the bay leaves, thyme and beef stock and turn the heat down to a low-medium heat and let it simmer for 1hr and 30min. 
If you are using the stew in a pie, let the filling mixture cool down before placing in the pastry. 
Turn oven on to 180C.
If using ready-made shortcrust pastry, take an enamel pie dish and dust with flour or grease with butter. Line the pie dish with pastry and trim around the edge. Pour in the cooled filling and cover with the pastry top. Glaze the pastry with a beaten egg yolk combined with a little milk and bake in the oven for 35-40 mins.
If making your own pastry: rub the butter into the flour using your fingertips until blended well, the mixture should look like breadcrumbs. Add the salt and then the water, a tablespoon at a time, until the mixture starts to come together and creates a firm dough. Roll in a ball and place in a bowl and cover with cling film and refrigerate for at least 30 mins before use. Use the rolling pin on a dusted surface and roll to the thickness of a pound coin. Line your pie dish with the pastry and trim around the edges. Take the remaining pastry and roll again to the same thickness for the lid of the pie. Glaze and cook in the oven as per above.