Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
Beef & Guinness Pie

Beef & Guinness Pie

Brought to you by: OcadoLife
    4 serving
4.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

The beef and Guinness pie is a big hearty hug in pie form, with a slap on the back thrown in for good measure. Juicy beef is braised – briefly fried with a dusting of seasoned flour before bubbling away in a rich Guinness sauce – and then transferred to a pie dish to be baked with a scrumptious pastry lid. Cold winter days call for beef and Guinness pie, but if you’re a fan there’s really no bad time to eat this dish. You can also have fun making shapes for the pastry trimmings on the top.

Share recipe

Ingredients

  • 1 large onion , peeled and finely sliced
  • 3 tbsp oil
  • 50g plain flour
  • 450g diced stewing steak
  • 1 beef stock cube
  • 400g carrots , peeled and sliced
  • 200ml guinness
  • 300g shortcrust pastry
  • 1 egg, beaten for glazing

Method

Step 1

Peel and finely slice the onion. Heat one tablespoon of the oil in a frying pan and cook the onion until softened and transparent, then place in a large saucepan.

Step 2

Season the flour with salt and pepper and add the beef tossing it well to coat evenly in the flour.

Step 3

Heat the remaining oil in the frying pan and cook the beef, turning it until browned all over. Add the beef to the onions. Return the frying pan to a gentle heat and add the Guinness stirring and scraping up any of the bits that may have caught to the base of the pan.

Step 4

When the mixture is thickened and bubbling, pour it over the beef and onions. Peel and slice the carrots and add to pan along with the stock cube dissolved in 400ml hot water, stir to mix. Bring to the boil then reduce to a simmer and cook covered for 1 hour.

Step 5

Preheat the oven to 190°C/Gas5. Roll out the pastry on a lightly floured surface. Spoon the beef mixture into your pie dish.

Step 6

Brush the edge of the dish with beaten egg. Cover with the pastry, trim away the surplus and press round the edges to seal. Cut a hole in the middle to allow the steam to escape.

Step 7

Decorate the top of the pie using the pastry trimmings. Brush with beaten egg and bake in the preheated oven for 25 minutes. Serve.

Shop the ingredients

You might like

    The reviews are in: