Name: Beef and guinness pie
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Ingredients: 1 kilogram chuck steak, fat removed, cut into 4cm cubes; 1/4 cup (35g) plain flour, plus 2 tablespoons extra; 2 tablespoon rice bran oil; 1 onion, chopped; 2 celery stalks, chopped; 1 carrot, chopped; 200 gram button mushrooms, quartered; 4 bacon rashers, chopped; 330 millilitre bottle guinness extra stout; 3/4 cup (185ml) beef stock; 1 tablespoon tomato paste; 2 x 375g blocks frozen puff pastry, thawed; 1 egg, lightly beaten

Ingredients

1 kilogram chuck steak, fat removed, cut into 4cm cubes

1/4 cup (35g) plain flour, plus 2 tablespoons extra

2 tablespoon rice bran oil

1 onion, chopped

2 celery stalks, chopped

1 carrot, chopped

200 gram button mushrooms, quartered

4 bacon rashers, chopped

330 millilitre bottle guinness extra stout

3/4 cup (185ml) beef stock

1 tablespoon tomato paste

2 x 375g blocks frozen puff pastry, thawed

1 egg, lightly beaten

Method

1.Dust steak in flour, shaking off any excess. Heat half of oil in a heavy-based saucepan on high. Brown steak in three batches for 2-3 minutes. Set aside. Heat remaining oil in pan on low. Add onion, celery and carrot, cover and cook for 5 minutes, stirring occasionally, until soft.

2.Increase heat to high. Add mushrooms and bacon and cook for 5 minutes, until bacon browns. Stir in extra flour and cook for 2 minutes. Add Guinness and stock and simmer for 3 minutes, stirring, until thickened slightly. Reduce heat to low, add steak and tomato paste and simmer for 45 minutes. Set aside to cool completely.

3.Preheat oven to 200°C (180°C fan-forced). Grease a deep, oval 8-cup ovenproof dish.

4.Roll each block of pastry to 3mm thick. Cut one piece into same shape as dish but 5cm larger, reserving offcuts. Score lightly in a criss-cross pattern. Set aside.

5.Join offcuts to remaining pastry and roll out to 2mm thick. Ease into prepared dish, with edges overhanging. Spoon in beef mixture. Top with scored pastry. Brush top and edges with egg. Fold overhanging pastry over onto pastry lid to form a rustic edge.

6.Bake for 45 minutes, until golden. Serve.

If you like, spoon the beef mixture into a pie dish without lining it with pastry, then top with a sheet of pastry.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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