THE ABSOLUTE BEST Steak and Guinness Pie

    THE ABSOLUTE BEST Steak and Guinness Pie

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    2hours55min


    104 people made this

    This pie is ABSOLUTELY the best meat pie I have ever had in my life! This recipe was found whilst I was on the train and found that somebody left it on the seat. So I took it. Then I made it. Thank you to who ever left it on the train! Sometimes, I just make the meat filling and serve with mashed potatoes.

    Ingredients
    Serves: 6 

    • 675g diced braising steak
    • salt and freshly ground pepper
    • 2 heaped teaspoons of plain flour
    • 2 tablespoons olive oil
    • 1 onion, peeled and diced
    • 1 carrot, peeled and diced
    • 4 sticks of celery diced (about 15cm each)
    • 1 small handful of fresh herbs (rosemary, thyme, bay leaf)
    • 1 (500ml) bottle of Guinness
    • 2 (400g) tins of chopped tomatoes
    • 1 (500g) packet of puff pastry
    • 1 egg, beaten

    Directions
    Preparation:10min  ›  Cook:2hours45min  ›  Ready in:2hours55min 

    1. Season your beef well with the salt and pepper to taste, sprinkle with flour and toss around until coated.
    2. Heat the olive oil in a large casserole type pot and fry your meat until well browned.
    3. Add the onion and fry for one more minute, then add celery, carrots and fresh herbs. Cook for a further 5 minutes then pour in the Guinness.
    4. Add the tinned tomatoes; bring to the boil. Stir well, then simmer for 2 hours or until the meat is tender.
    5. The sauce should be nice and thick with a seriously tasty flavour. Season with salt and pepper.
    6. To make the pies, preheat the oven to 190 degrees.
    7. Put the meat filling into a large baking dish or 6 ramekins.
    8. Roll out pastry and line the baking dish or ramekins, making sure the pastry is slightly bigger than the circumference of the dish/dishes.
    9. Brush the rims of your dish/dishes with beaten egg, then place the pastry on top, squashing the extra pastry on the outside of the dish to secure. Lightly score the top of the pastry in a criss-cross fashion and brush with more egg.
    10. Place on a baking tray (to catch the drips) and bake in the middle of the preheated oven for 45 minutes until golden and bubbling.
    11. Let it cool down for 10 minutes before you dig in.

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    Reviews (14)

    15

    Altered ingredient amounts. I made savoury shortcrust pastry with salt, pepper and rosemary and it was delicious! - 26 Jul 2009

    Apsarev
    by
    12

    Altered ingredient amounts. I used Kangaroo steak instead of the normal beef and it worked a treat! low fat, high protein, fantastic flavour. I suggest you give it a go! - 11 Dec 2009

    Apsarev
    by
    11

    yup, totally awesome. fantastic flavours, easy to prepare. prep time is fairly low, not too many ingredients. Loved it and so did everyone else. - 11 Dec 2009

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