Steak and Guinness Pie

Serves: 4

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Total Time: 110

Prep Time: 25

Cook Time: 85

• 400 gram(s) braising steak, cut into 2cm (¾in) cubes
• 25 gram(s) plain flour, plus extra for dusting
• 1 tablespoon(s) vegetable oil
• 2 medium carrots, roughly chopped
• 1  onion, finely sliced
• 250 ml each
• Guinness and beef stock
• 50 ml double cream
• 1 tablespoon(s) redcurrant jelly
• 1 small handful flat-leafed parsley, finely chopped
• 300 gram(s) puff pastry

Method

1. Put steak into a bowl and coat with the flour. Heat oil in a 3.4 litre (6 pint) heat-proof the meat sweating. Add carrots and onion and cook for 3min. Stir in Guinness and stock. Season. Bring to the boil, cover and simmer for 30-40min until beef is tender, removing lid for last 10min of simmering.
2. Preheat oven to 220°C (200°C fan) mark 7. Stir cream, redcurrant jelly and parsley into beef mixture and check the seasoning. Set aside.
3. Dust a work surface with flour and roll pastry out to thickness of a £1 coin. Use the pastry to cover your casserole, laying it on top of the beef mixture. Make a small slit in the middle of the pastry to allow the steam to escape. Cook pie in the oven for 25-30min until pastry is a deep golden brown. Serve immediately.

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