Ingredients
3 onions
4 rosemary sprigs
5 garlic cloves
A knob of butter
4 carrots
A bag of field mushrooms
1kg Beef (preferably chuck steak)
1 large pinch of pepper
2 large pinches of salt (can add more)
2-3 heaped tablespoons flour
A generous slosh of beef stock
150g Cheddar/Parmesan cheese/Gorgonzola if you want to go all out
2 pints Guinness
Puff pastry (enough for lid and base)
1 egg (beaten)
Method
Preheat oven to 180 degrees celcius (356 degrees fahrenheit)
Slice onions and put into pan with a little oil. When they start getting some colour (but not too much) add the garlic (chopped).
Once you can really smell the garlic cooking add the carrots, and beef.
Once beef is mildly braised, add rosemary, mushrooms and butter. Stir, add salt, pepper and then the Guiness!
Sprinkle over the flour and stir in - this helps gives it the slightly gluey pie filling consistency we want.
Top up the mix with beef stock, but not too much - you want it to just cover the meat. Bring to the boil, then lower the temperature and simmer for 15- 20 mins.
Cover and put in the oven to simmer for 2 hours or until deep brown colour and juices have thickened to the consistency of gravy or more. Stir half way through.
If after the two hours the juices haven't thickened, put back into the oven for another 40mins uncovered.
Put pastry into pie dish. Once you've taken the filling out of the oven, let it cool a bit and add cheese of choice. Mix through and pour into pastry. Cover with pastry lid, decorate, puncture the top and wash with 1 beaten egg so it goes golden brown!
Pop back into the oven for approx half an hour or until the top is deep golden brown.
Serve hot with super buttery, garlic mash and broccolini. So Yummy!
C. xx
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