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Steak and stout: a classic combination married together in a crumbly puff pastry pie.

there is a pie and a bowl of peas on a plate

Pair this pie recipe with a pint of Guinness Draught for a rich and delicious taste.

Featured Beer:
Guinness Draught
there is a pie and a bowl of peas on a plate
Difficulty
Difficulty
Hard
Prep Time
Prep Time
30 mins
Serves
Serves
15
Cooking Time
Cooking Time
2 hours 30 mins

Ingredients

3 Stalks Fresh thyme

3 Onions, chopped

2 Carrots, chopped

3 Stalks Celery , chopped

5 Cloves garlic, crushed

3 tbsp Salt

2 tbsp Pepper

70 g Garden peas

2300 g Stewing beef

7.5 l Beef stock

240 ml Red wine

110 ml Vegetable oil

225 g Quality steak sauce

3 1/2 Sheets Puff pastry

230 g Cheddar cheese

1 Egg, whisked

Method

In a large pot, add a tablespoon of vegetable oil and sauté beef over medium heat until brown.

Next, add carrots, onions, celery and garlic to your pan. Cook for another five minutes then pour red wine into the pot to cover the beef.

Add thyme, salt, pepper, beef stock and steak sauce to the meat.

Continue to simmer uncovered, stirring frequently for one hour or until tender.

When the stew is saucy and delicious, add peas and remove from heat.

Refrigerate the beef mixture until cool.

Grease individual pie plates and line the bottoms with puff pastry, approximately 20x10 cm each.

Fill with the beef stew mix and top each with a small amount of cheddar cheese.

In a small bowl whisk together an egg with a dash of water to create an egg wash. Brush the egg wash across the rim of your pies.

Attach the top piece of pastry to the egg washed rim and pinch down to seal the edges. Carefully make holes in the pastry top to let the filling breathe.

Brush the egg wash across the whole top of each pie for a delicious shiny puff pastry finish.

Put individual pie tins on a baking sheet and place into a 180°C preheated oven.

Cook for 25 minutes or until golden brown.

EXPERIENCE

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