INGREDIENTS
1kg aged chuck steak, cut into 3cm cubes
20g plain flour
60g lard 2 onions, sliced
2 celery sticks, sliced
2 carrots, peeled and sliced
2 tbsp tomato purée
500ml Guinness
200ml beef stock
200g chestnut mushrooms, thickly sliced
1 tbsp soy sauce
1-2 tsp sugar
3 bay leaves
3 thyme sprigs Salt and black pepper
Shortcrust pastry
200g plain flour, plus extra for dusting
1/2 tsp salt
50g very cold butter, cubed
50g very cold lard, cubed
2 tbsp very cold water
METHOD
1. Toss the cubed steak in the flour. Heat half the lard in a flameproof casserole dish and when it's hot, add the beef and brown all over - you may need to do this in a couple of batches. Add the onions, celery, carrots and tomato pure and fry gently until the vegetables are soft and golden.
Add the Guinness, stock, mushrooms, soy sauce, sugar, bay leaves and thyme and season generously with salt and pepper. Bring to the boil, then turn the heat down until just simmering. Cover with a lid and cook on the hob for 1 1/2-2 hrs, until the beef is tender.
2. If the filling looks too runny, transfer the meat and veg with a slotted spoon to your pie dish and boil the liquid hard to reduce. Then combine with the meat and allow to cool while you make the pastry.
Sift the flour and salt into a food processor or a mixing bowl. Add the chilled butter and lard and pulse or work together with your fingertips until the mixture looks like coarse breadcrumbs.
Add enough water to bring it together into a dough, then turn out onto a lightly floured surface. Shape into a disc about 4-5cm thick, then cover and chill until ready to use.
3. Pre-heat the oven to 190°C/170°C (fan-forced). Spoon the cooled filling into the pie dish. Add a pie funnel if you have one to lift the middle of the pastry off the filling.
Roll out the pastry on a floured surface to the right size for your pie dish. Brush the edges of the dish with some beaten egg to help the pastry stick, then lay the pastry over the filling. Make a little cut in the centre to release the steam, then brush with beaten egg.
4. Bake in the pre-heated oven for 30-35 minutes until golden. Serve with boiled potatoes and green vegetables.
BEST WINE MATCH FOR STEAK AND GUINNESS PIE
Pour a glass of Grenache for a decadent pairing with this richly flavoured pie.