Steak and Guinness pie
- 2 x 450g packs Butcher’s Selection Stewing Steak, trimmed of fat, (makes roughly 700g lean meat), cut into 3cm cubes
- 3tbsp plain flour
- 2tbsp rapeseed oil
- 1 large onion, sliced
- 250g button mushrooms, halved
- 2 cloves garlic, sliced
- 1tbsp thyme leaves
- 1tbsp tomato purée
- 2tbsp Asda Brown Sauce
- 1 bay leaf
- 1 Knorr Rich Beef Stock Pot (or 200ml beef stock made from a stock cube)
- 200ml Guinness
- 375g Asda Ready Rolled Puff Pastry
- 1 egg, beaten
- Steamed greens, to serve
To make the filling, toss the steak in the flour. Heat 1tbsp of the oil in a large nonstick pan and cook the meat in small batches until browned. Set aside.
Using the same pan, add the remaining oil and cook the onion for 4-5 mins until soft and starting to colour. Add the mushrooms, garlic and thyme and fry for a further 2 mins before returning the meat and any juices that have collected to the pan.
Add the tomato purée, brown sauce, bay leaf and stock pot (or stock) to the pan and pour over the Guinness and 200ml water. Season with black pepper and mix well. Bring to the boil, cover, reduce the heat to low and simmer for 2 hrs until the meat is tender and starting to fall apart. Remove from the heat and allow to cool.
Preheat the oven to 200C/180C Fan/Gas 6. Transfer the cooled filling to a 1.5L, deep-rimmed pie dish, removing the bay leaf.
Unroll the sheet of puff pastry. Brush the rim of the pie dish with the beaten egg and cover with the pastry sheet. Trim the edges with a sharp knife (saving the offcuts), and push the edges down with a fork to seal. Make a hole in the middle for the steam to escape and brush all over with beaten egg. Decorate with any offcuts of pastry, making words or a leaf pattern, and brush with more egg as needed.
Bake for 35-40 mins until the pastry is golden and crisp. Serve immediately with steamed greens.