This pie combines tender, savory beef, earthy mushrooms, and the rich depth of Guinness, all encased in a buttery, flaky pastry, making it a hearty and flavourful comfort food.
Serves six.
- olive oil
- 500g cubed beef stew meat
- 2 slices bacon, chopped
- 1 white onion, chopped
- 1 carrot, sliced
- 150g crimini mushrooms, sliced
- 1 clove garlic, crushed
- 1 teaspoon white sugar
- 1 ½ tablespoons all-purpose flour
- 1 cup Guinness (or other Irish stout)
- 1 ¼ cups beef stock
- ½ teaspoon ground thyme
- 2 bay leaves
- ½ teaspoon cornstarch, or as needed
- 1 teaspoon water
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
Heat olive oil in a large pot over medium heat.
Brown the beef and set aside.
Fry bacon until it begins to brown. Stir in onion, carrot, mushrooms, garlic, and sugar; cook and stir until vegetables are soft and browned.
Stir in flour until smoothly incorporated and gradually mix in Guinness and beef stock.
Mix in thyme, bay leaves, and reserved cooked beef.
Cover and bring to a boil then reduce heat to a simmer until beef is tender, about 1 hour and 15 minutes; stir occasionally.
Remove the cover, turn the heat up to medium, and boil until slightly thickened, about 15 more minutes.
Mix cornstarch with water and stir into the stew; simmer for 30 more minutes.
Preheat the oven to 175 degrees C.
Spread the filling into a 23cm pie dish; trim the puff pastry into a 25cm circle, and place on top of the filling.
Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry.
Brush the top of the pie with beaten egg. Bake until the crust is golden brown, 30 to 40 minutes.
