Beef & Guinness Pie V Beef & Ale Pie


Serves 4


750g/1 1/2 Rib or Round Steak trimmed and cut into cubes
2 onions sliced
2 Garlic cloves crushed
2 carrots small diced
1 celery stick diced
1 Bay leaf
Pinch of chopped parsley
2 Tablespoons of cream flour
3 Tablespoons of Oil
2 Tablespoons of Worchester sauce
1 Tablespoon of brown sugar
500 ml can of Guinness or English Ale
Pinch of mixed Herbs dried or Thyme
Cracked Black Pepper
200 ml Beef stock
1 egg
1Tablespoon of Bovril
1 Sheet ready to roll puff pastry


Pre heat oven to 200 c / 400 f / gas 6

1- Heat oil in a pot and brown the meat in 2 batches
2-Removing meat from pan on each batch and set aside on a plate
3- Add more oil just a little enough to fry off the garlic ,carrots ,onions and celery
4- Add the meat back into the pot ,add bay leaf , Parsley ,flour ,Brown Sugar , dried mixed herbs and then add stock and Bovril
5- Add Guinness and worchester sauce if making Irish pie and add Ale and worchester sauce if making English pie
6- Simmer gently for 1 1/2 hours until meat is tender
7- liquid will have reduced and thickened into a sauce
8- Take pot off the heat at this stage
9- Fill pie dish with the meat filling
10 – Whisk egg for egg wash in a small bowl
11- Gently egg wash top of pie dish rim so your can stick pastry to dish
12- using your ready to roll Puff Pastry sheet , Place sheet on top of pie dish
13- Trim the over hang pastry and press firmly onto sides of rim of pie dish
14- Brush top of pie dish with egg wash and sprinkle some oatflakes / Porridge over pastry lid
15- cut one or two holes in pastry lid to allow stream to escape
15 – Bake in pre heated oven for 30 mins approx till cooked fully. And puff pastry lid has risen and golden brown in colour

Ready to serve


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