Guinness Beef Pie

• Stewing beef(700 g)
• Onion(1)
• Carrot(2)
• Celery(2)
• Mushroom(250 g)
• Garlic(3 cloves)
• Olive oil(2 tbsp)
• Butter(1 tbsp)
• All-Purpose Flour(2 tbsp)
• Tomato paste(1 tbsp)
• Worcestershire sauce(1 tbsp)
• Ale(440 ml)
• Beef Broth(250 ml)
• Thyme(1 tsp)
• Bay leaf(1)
• Peas(120 g)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Puff Pastry(320 g)
• Eggs(1)

Method

1. 1

   Dice {Onion}, {Carrot}, and {Celery}. Slice the {Mushroom}, mince the {Garlic}, and cut the {Stewing beef} into rough bite-size pieces. Season the beef with {Salt} and {Black pepper}.

   ~20 min

2. 2

   Heat {Olive oil} in a large ovenproof skillet or sauté pan over medium-high heat. Brown the {Stewing beef} in 2 batches until lightly golden at the edges, then transfer to a plate.

   ~10 min

3. 3

   Lower the heat to medium. Add {Butter}, {Onion}, {Carrot}, and {Celery}. Cook until softened, then stir in {Mushroom} and {Garlic}. Cook until the mushrooms shrink and the pan looks glossy. Stir in {Flour}, {Tomato paste}, {Worcestershire sauce}, {Thyme}, and {Bay leaf}.

   ~10 min

4. 4

   Pour in {Guinness} and {Beef Stock}, scraping up any browned bits. Return the {Stewing beef} and any juices to the pan. Bring to a gentle bubble, then simmer until the beef is tender and the gravy is thick enough to coat a spoon.

   ~40 min

5. 5

   Stir in the {Peas} and remove the {Bay leaf}. Heat the oven to 200°C. Lay the {Puff Pastry} over the filling, trim if needed, and crimp lightly around the edge. Beat the {Eggs} and brush over the pastry. Cut a small steam slit in the center.

   ~5 min

6. 6

   Bake until the pastry is puffed and golden and the filling bubbles up around the edges. Let the pie rest briefly before serving.

   ~20 min

7. 7

   Spoon the pie into bowls, making sure each serving gets flaky pastry and plenty of beefy Guinness gravy.

   ~5 min