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Beef and Guinness Pie

A beef and vegetable pie filling flavoured with Guinness
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Prep Time 8 hours
Cook Time 45 minutes
Cooling 2 hours
Total Time 10 hours 45 minutes
Servings: 2 Family Pies
Course: Main Course, Pastries
Ingredients Method Notes

Ingredients
  

  • 1 kg Diced Steak Stewing Steak
  • 1 Large Onion, peeled and finely diced
  • 2 Carrot, diced
  • 4 Sticks celery, diced
  • 2 Potatoes, peeled and diced
  • 1 Sweet potato, peeled and diced
  • 2 Bay leaves
  • 600 ml Can Guinness
  • 400 gm Can crushed tomatoes
  • 3 Tbsp Gravox
  • 3 Tbsp Plain flour
  • Pinch Salt
  • Pinch Pepper
  • 2 Sheets Shortcrust pastry
  • 2 Sheets Puff pastry
  • 1 Egg, beaten

Method
 

  1. Season the beef generously with salt and pepper and place the meat and vegetables in the slow cooker.
  2. Combine flour, gravox, tomatoes and Guinness, mix until smooth, and pour over beef and vegetables.
  3. Cook on low 6-8 hours in slow cooker or 3-4 hours in the oven at 150C, until the meat is tender and the mixture thickens, stirring occasionally.
  4. Cool at least 2 hours or overnight.
To Make Pies
  1. Preheat the oven 190 C
  2. Using shortcrust pastry line the base of a pie plate then spoon filling into the pastry shell.
  3. Wet the edges of the shortcrust pastry then place the puff pastry on top and trim the pastry and seal the edges, either with a fork or rolling the edge over itself.
  4. Brush the pastry with egg and cook for 40-50 minutes or until golden.
  5. If making individual pies in the pie maker use shortcrust for the base and puff for the top (you don't need the egg) and cook for approximately 10-12 minutes.

Notes

The filling could also be used in vol u vent cases and topped with mashed potato.
The pies freeze well.
You could halve the recipe if needed.