Ingredients
Scale
- 750g braising steak (chuck or skirt), in chunks
- 4 tbsp plain flour
- Salt & black pepper, to taste
- 4 tbsp olive oil
- 1 tbsp tomato purée
- 500ml Guinness
- 350g shallots, peeled
- 2 garlic cloves, smashed
- Few sprigs thyme
- 2 bay leaves
- 500g shortcrust pastry
- 1 egg yolk + 1 tbsp water
Instructions
- Toss beef with seasoned flour and sear in 2 tbsp oil in batches. Set aside.
- Add remaining oil, stir in tomato purée for 1 minute.
- Pour in Guinness to deglaze pan and simmer 2 minutes.
- Return beef, add shallots, garlic, thyme, and bay leaves. Cover and simmer 90 minutes until tender and sauce thickens.
- Cool filling 15–30 minutes.
- Preheat oven to 200°C / 400°F.
- Fill pie dish with filling, top with rolled pastry, seal and crimp edges.
- Brush with egg wash and bake 20–25 minutes until golden.
- Rest 5–10 minutes before serving.
Notes
- For a richer flavor, let the pie rest for a few minutes before slicing to allow the filling to set.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 300