Heat half the oil in a large casserole pan.
Cook the beef, in 2 batches, for 7 to 10 minutes
until browned all over. Remove from the pan and
set aside. Add the vegetables to the pan and
cook for 5 minutes until soft.
Stir in the flour until well coated. Pour in
the Guinness and stir around the pan, scrapping
up all the caramelized bits at the bottom of
the pan.
Top the pan with beef stock. Cover and simmer
for 1 hour until the beef is really tender. Then leave to cool.
Preheat the oven to 375 degrees.
Spoon the beef and enough juice to cover it,
into a large pie dish, removing the thyme
sprig.
Place the pastry on top and cut away any excess
with a sharp knife. Then use your fingers to
crimp around the edge of the pie. Make a small
slit in the center of the pie for air to
escape. Brush all over with the egg.
Cook for 30 – 40 minutes until golden and
crisp. Heat any remaining beef liquid and serve.
Originally Submitted
12/14/2014
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