Antony Worrall Thompson's beef and Guinness pie recipe
This hearty beef and Guinness pie is well worth the time it takes to cook, as it produces the most amazing tasting pie.
Ingredients
- 1.5 kg Grass-fed chuck steak, cut in 3-4cm pieces
- 40 g Seasoned flour
- 55 g Lard
- 1 tbsp Black peppercorns
- 2 tsp Sea salt
- 3 tsp Dried oregano
- 1 tsp Soft thyme leaves
- 125 g Soft dark muscovado sugar
- 1 tbsp Good olive oil
- 25 g Unsalted butter
- 2 Onions, peeled and roughly chopped
- 6 Sage leaves, finely chopped
- 18 Stoned prunes
- 1 440ml can Guinness
- 1 Block shop bought puff pastry
- 2 Egg yolks for glazing
- 3.3 lbs Grass-fed chuck steak, cut in 3-4cm pieces
- 1.4 oz Seasoned flour
- 1.9 oz Lard
- 1 tbsp Black peppercorns
- 2 tsp Sea salt
- 3 tsp Dried oregano
- 1 tsp Soft thyme leaves
- 4.4 oz Soft dark muscovado sugar
- 1 tbsp Good olive oil
- 0.9 oz Unsalted butter
- 2 Onions, peeled and roughly chopped
- 6 Sage leaves, finely chopped
- 18 Stoned prunes
- 1 440ml can Guinness
- 1 Block shop bought puff pastry
- 2 Egg yolks for glazing
- 3.3 lbs Grass-fed chuck steak, cut in 3-4cm pieces
- 1.4 oz Seasoned flour
- 1.9 oz Lard
- 1 tbsp Black peppercorns
- 2 tsp Sea salt
- 3 tsp Dried oregano
- 1 tsp Soft thyme leaves
- 4.4 oz Soft dark muscovado sugar
- 1 tbsp Good olive oil
- 0.9 oz Unsalted butter
- 2 Onions, peeled and roughly chopped
- 6 Sage leaves, finely chopped
- 18 Stoned prunes
- 1 440ml can Guinness
- 1 Block shop bought puff pastry
- 2 Egg yolks for glazing
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 230 mins
- Serves: 6
Step-by-step
- Brown the meat all over in hot dripping, remove and set aside to cool. In a food processor blend together the flour, lard, ppeppercorns, sea salt, oregano and thyme leaves, until you have a fine paste. If it appears too dry add a little water.
- Coat the beef all over with the paste, cover and refrigerate overnight, (ideally!) turning the meat from time to time.
- Preheat oven to 150ºC/Gas mark 2. In a heavy casserole dish heat the butter and oil until foaming, add the onions and fry them until they take on a little colour. Sprinkle with the flour and stir to combine.
- To the same casserole, add the beef and any marinade. Add the sage, prunes and Guinness, stir to combine, bring to the boil, cover and place in the oven for 2 ½ -3 hours. Remove from the oven.
- Place the mixture in a pie dish then cover with puff pastry, egg glaze, decorate according to your liking, egg glaze again. Alternatively share between individual pie dishes. Bake in a 180ºC/Gas mark 4 oven for 40-50 minutes until pastry is cooked and filling is hot.
- Serve with mash and your favourite green vegetable.
Also worth your attention:
Recipe: Mark Baumann's champ
More recipes from Antony Worrall Thompson
Comments
Do you want to comment on this article? You need to be signed in for this feature