The pie is a great British dish but the filling is just as important as the pastry. We recommend our Cotswold diced steak to make this super tasty Beef and Guinness Pie.
200ml of Guinness Foreign Extra Stout
400g Cotswold diced stewing beef
100g pearl onion
1 large carrot – diced
100g sliced button mushrooms
2 cloves of garlic crushed
1/2 litre of thick beef stock
Sprigs of fresh thyme & rosemary chopped
Small sheet of puff pastry
FIRST: In a pot seal the diced beef and brown all over. The vegetables are then added and cooked out for 4-5 minutes. Add the herbs and beef stock. Now add the Guinness Foreign Extra Stout. Slow cook the beef over a stove for 1 hour. Add a little water if needed at the end. Cut the puff pastry into 8 even pieces. Egg wash each piece of pastry.
SECOND: Using one piece of pastry place it on top of another piece of pastry to form a double case. Do this with the rest of the pastry to form four double pastry cases.
THIRD: Using a knife score the top of the pastry to give the effect of a vol-au-vent. Now bake at 200ºC for 14 minutes.
FINALLY: When cool cut the top of to form a lid. Core some of the pastry out for the center of each case. Spoon the hot beef into each case and serve.