Beef and Guinness Pie

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Step 1

Preheat your oven to 350°F

Step 2

In a large pan, heat a splash of oil over medium heat. Add the onions, garlic, celery, and carrot.

Step 3

Cook until softened and aromatic.

Step 4

Add the diced top side roast to the pan and brown on all sides.

Step 5

Toss in the mushrooms and cook until they start to release their juices.

Step 6

Pour in the Guinness stout and red wine. Stir in the tomato purée. Season generously with salt and pepper. Let it simmer for about 15-20 minutes until the sauce thickens slightly

Step 7

In a small bowl, mix the corn flour with a little water to form a smooth paste. Stir this into the meat mixture to thicken the sauce further.

Step 8

Roll out the puff pastry on a floured surface and cut into circles or squares, depending on your pie dishes.

Step 9

Divide the steak and veggie filling among the pie dishes, filling them almost to the brim.

Step 10

Place the pastry over the top of each pie dish, pressing down the edges to seal. Brush the pastry with the beaten egg for a lovely golden shine.

Step 11

Make a couple of slits in the pastry to allow steam to escape.

Step 12

Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed up and golden brown.

Step 13

Sprinkle with a pinch of finely chopped parsley for a pop of colour and flavour.