1st April 2020

Steak & Guinness pie with beef dripping pastry

A traditional and hearty recipe, absolutely full of flavour. We recommend that you pour yourself a pint of Guinness to wash the pie down!

Serves 4

Ingredients

FOR THE FILLING

500g beef chunk, diced
200g flour
400ml beef stock
500ml Guinness
1 onion, diced
4 carrots, diced
4 celery sticks, sliced
Rosemary Thyme Bay leaf
Sea salt Pepper
25ml Henderson’s Relish Oil
2 eggs beaten to create an egg wash
2 tablespoons of tomato puree

FOR THE PASTRY

400g plain flour 
200g beef dripping Salt 4 eggs

Method

PASTRY

Place the flour and dripping into a food processor and blend with the eggs and a pinch of salt to form a firm dough. Wrap with cling film and place in the fridge to rest.

FILLING

Season the beef with salt and pepper and coat with flour. Add oil to a heavy-based pan and heat. Add the beef chunk and brown. Add the diced vegetables and cook for five minutes then add the tomato puree and coat the mixture. Add the Guinness and beef stock. Wrap the herbs in a muslin cloth and tie to the pan. Simmer for two hours. The mixture should be thick and the beef tender. Season and add Henderson’s Relish then leave to cool.

TO FINISH

Grease four pie dishes with oil or butter. Line them with the pastry and add the filling. Cover with a pastry lid and egg wash. Bake in the oven at 160°C for 20–25 minutes or until golden.