Beef & Guinness Pie
Oven Time : 1½ hours
What you need:
- 2 tablespoons Odlums Cream Plain Flour
- 3 tablespoons Oil
- 750g/1½lb Rib or Round Steak, well trimmed and cubed
- 2 Onions, thinly sliced
- 3 Carrots, thinly sliced
- 1 tablespoon Shamrock Dark Muscovado Sugar
- 500ml Guinness or Stout
- Pinch of Goodall's Mixed Herbs or Fresh Thyme
- Salt and freshly ground Black Pepper
Pastry
- 225g/8oz Odlums Cream Plain Flour
- 125g/4oz Butter or Margarine
- 4 tablespoons Water (approx)
How to:
- Preheat oven to 160°C/325°F/Gas 3.
- Heat the oil in a saucepan. Brown the beef, a few pieces at a time, placing in casserole dish once browned.
- Add the onion and carrot to the saucepan and cook for a few minutes.
- Sprinkle in the sugar, herbs, salt, pepper and flour. Stir it around to soak up the juices; then gradually add in the Guinness, stirring all the time.
- Bring to the boil and pour it over the meat in the casserole dish.
- Put the lid on and cook in the oven for 1½ hours, or until the meat is tender. Approximately 30 minutes before the end of cooking time, roll out the pastry and place on top of the casserole. If liked, cut a hole in the middle of pastry lid to allow steam to escape.
Pastry
- Rub the butter/margarine into the flour until it resembles breadcrumbs.
- Add sufficient water to make a soft dough. Lightly knead, then cover in cling film and leave to rest in fridge until ready to put on the casserole.
Bake with the Best
What you need:
- 2 tablespoons Odlums Cream Plain Flour
- 3 tablespoons Oil
- 750g/1½lb Rib or Round Steak, well trimmed and cubed
- 2 Onions, thinly sliced
- 3 Carrots, thinly sliced
- 1 tablespoon Shamrock Dark Muscovado Sugar
- 500ml Guinness or Stout
- Pinch of Goodall's Mixed Herbs or Fresh Thyme
- Salt and freshly ground Black Pepper
Pastry
- 225g/8oz Odlums Cream Plain Flour
- 125g/4oz Butter or Margarine
- 4 tablespoons Water (approx)
How to:
- Preheat oven to 160°C/325°F/Gas 3.
- Heat the oil in a saucepan. Brown the beef, a few pieces at a time, placing in casserole dish once browned.
- Add the onion and carrot to the saucepan and cook for a few minutes.
- Sprinkle in the sugar, herbs, salt, pepper and flour. Stir it around to soak up the juices; then gradually add in the Guinness, stirring all the time.
- Bring to the boil and pour it over the meat in the casserole dish.
- Put the lid on and cook in the oven for 1½ hours, or until the meat is tender. Approximately 30 minutes before the end of cooking time, roll out the pastry and place on top of the casserole. If liked, cut a hole in the middle of pastry lid to allow steam to escape.
Pastry
- Rub the butter/margarine into the flour until it resembles breadcrumbs.
- Add sufficient water to make a soft dough. Lightly knead, then cover in cling film and leave to rest in fridge until ready to put on the casserole.
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