- 6 tbsp vegetable or sunflower oil
- 2 onions, halved and sliced
- ½ lb medium size button mushrooms, cut into quarters
- 3 cloves garlic, finely chopped
- 2 lbs beef cut into cubes
- 5 tbsp plain flour seasoned with salt and freshly ground black pepper
- 16 oz Guinness
- 2 bay leaves
- 2 sprigs fresh thyme
- salt and freshly ground black pepper
- 16 oz puff pastry
- 1 egg, lightly beaten
- Heat 2 tbsp of oil in a large, oven-proof casserole dish and gently fry the onion until soft, about 5 minutes. Add the mushrooms and garlic and cook for a further 5 minutes or until the mushrooms are soft. Remove the vegetables from the pan and place in a large bowl.
- Place the seasoned flour in a bowl and toss the meat in it, a handful at a time. Heat a little more oil in the pan and fry the flour-coated chunks of meat over a medium-high heat until browned on all sides. Do this in batches, coating each new batch of meat in the flour and adding more oil to the pan when needed. Transfer the browned meat to the onion and mushroom bowl while you fry the rest.
- When all the meat is browned, return everything to the casserole dish and pour over the Guinness. Add the bay leaves, thyme, salt and pepper and bring to the boil. Reduce the heat and simmer very gently, partially covered for 1½ to 2 hours or until the meat is tender and the sauce slightly thickened. Alternatively, you can cook in a 325° oven for the same amount of time. Check the liquid level occasionally to make sure it doesn’t become too dry, adding a little water if necessary.
- When cooked, remove from the heat and tip the mixture into a wide baking dish. Allow to cool to room temperature or store in the fridge.
- Roll out the pastry and cut out 6 circles and lay them on the beef mixture so they overlap slightly. Brush with the beaten egg.
- When ready to bake and serve, preheat the oven to 400° and cook for 30 minutes or until the pastry is risen and golden and the pie heated through.