Being Irish, it won’t be a surprise that I love Guinness or that I love pies. Traditionally-made Steak and Guinness Pie can be a bit of a labour of love, but this is the easiest Steak and Guinness Pie recipe you’ll ever make – just throw it in, let it cook away during the day, add a pastry lid and serve. It is honestly that easy. It’s gorgeously rich, and a beef gravy pie is something truly special, perfect on a cold day.
Serves 6
439 calories per serving
Ingredients:
- 800g beef steak or rump (or 1kg brisket), chopped 440ml can of Guinness
- 200ml beef stock
- 1 tbsp tomato purée
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 tbsp brown sugar
- 2 carrots, roughly chopped
- 1 red onion, chopped
- 1 celery stick, chopped
- 1 heaped tbsp cornflour
- 3 garlic cloves, crushed
- 1 sheet of ready-rolled puff pastry
- 1 egg, beaten, to glaze the pastry
- salt and pepper, to taste
- Tenderstem broccoli and carrot and parsnip mash, to serve (optional)
Method:
- Throw all the ingredients, except the pastry and egg, in the slow cooker.
- Cook on high for 4 hours or low for 7–8 hours. Discard the bay leaf.
- Preheat the oven to 200°C. Top the beef filling with the puff pastry, tuck it round the pie, then brush with the beaten egg. Pop the ovenproof slow-cooker pot (without the lid) into the oven for 25 minutes until golden and crisp. If your slow-cooker pot isn’t oven-safe, decant the filling into an ovenproof pot, cover with the pastry, brush with the egg and bake as above.
- Serve with Tenderstem broccoli and carrot and parsnip mash, if you like.
