Beef and Guinness Pot Pie

Recently while exploring the Coventry Market in Morley Perth, I came across a shop that sells takeaway Beef and Guinness Pie, so out of sheer curiosity i decided to sample it. I liked it so much i decided to try making it myself.

I sample a number of recipe and found this to be the best.

• 500g of scotch fillet beef, cut into 1-inch pieces ( If you cook for yourself get the best beef)
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, chopped
• 3 tablespoons tomato paste
• 1 cup beef broth
• 1 cup Guinness or other Irish stout
• 2 tablespoon Worcestershire sauce
• 2 teaspoons drained brined green peppercorns, coarsely chopped
• 2 fresh thyme sprigs
• Rough puff pastry dough
• 1 large egg, lightly beaten
• Vegetable options  : Mushroom , Peas and corns
• Optional extra : Truffle oil

So here goes : use a small pot, heat it up with a little oil, throw in the onion and beef and sear it adding the salt and pepper along the way. Follow this with garlic and the optional Veg.  Once its seared pour in the Beef broth and Guinness.  Once its boiling put in the Worcestershire sauce and tomato paste. I put in the fresh thyme last. Let it simmer for about 5 minutes. Mix the Flour with some beef broth and pour it in slowly. The key is to make sure the sauce should have the texture of beef gravy.

I found on 2 tries, the key is to make sure you taste the sauce. On the second try i used a little more Guinness and Tomatoe paste ( prob 1 tablespoon more). For me I like the sauce to have the slight bitter taste from the Guinness.

Once the sauce is cooked, pour it into the pie pot, cut the puff pastry and put it over the pot. Brush it with the beaten egg. And put it into the over at 220 degrees for about 15 minutes or until crust is golden brown...

I served mine with Mixed salad with Miso Salad dressing i made..but you can do it with fries too.