Perfect your baking skills with this delicious Irish pie. Succulent beef and hearty Guinness are a match made in heaven, encased in buttery pastry.
- Heat half the oil in a large casserole pan. Cook the beef, in 2 batches, for 7 – 10mins until browned all over. Remove from the pan and set aside. Add the vegetables to the pan and cook for 5mins until soft.
- Stir in the flour until well coated. Pour in the Guinness and stir around the pan, scraping up all the caramelised bits at the bottom of the pan.
- Crumble in the stock cube, then return the beef to the pan with the thyme and top up with water if necessary. Cover and simmer for 1½hrs until the beef is really tender. Then leave to cool. Can be made up to 2 days in advance and stored in the fridge.
- Preheat the oven to Gas mark 6/200°C/Fan 180°C. 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 centre 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 alongside with some mash and greens.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.