Beef & Guinness Pie

 Ingredients

• 1/4 cup (40g) plain flour
• 800g beef steak, cut into chunks
• 2 tablespoons olive oil
• 4 large brown onions, cut into quarters
• 3 garlic cloves, finely chopped
• 440ml Guinness draught beer
• 1 1/2 cups (375ml) Beef stock
• 2 dried bay leaves
• 4 fresh thyme sprigs
• 4 fresh rosemary sprigs
• 1 sheet (25cm) ready-rolled frozen puff pastry
• 1 egg, lightly whisked

Method

• Place the flour in a large bowl and season well with salt and pepper. Add the beef and gently toss to lightly coat with flour.
• Heat 1 tablespoon of oil in a large flameproof casserole dish over high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a heatproof bowl. Continue in 3 more batches.
• Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring occasionally, until onion is lightly golden. Add the garlic and continue stirring until aromatic.
• Add the beef back in, along with Guinness, beef stock, bay leaves, thyme and rosemary. Bring to the boil.
• Reduce heat to very low and cook, covered, stirring occasionally, for 1.5-2 hours or until beef is tender and sauce thickens slightly. Remove from heat and season with salt and pepper. Set aside for 30 minutes to cool.
• Preheat oven to 200°C. Spoon beef mixture evenly among four 1 1/2-cup (375ml) ovenproof dishes.
• Cut the pastry into quarters and lightly brush with egg. Place a piece of pastry over each dish and use a small, sharp knife to cut a small slit in the top of each pie to help release steam.
• Place on an oven tray and bake for 15 minutes or until pastry is puffed and golden. Remove from oven and serve immediately with mashed potatoes, peas and a glass of the old ‘black gold’.