Beef and Guinness Pie

Pie Filling

1. Sprinkle the chunks of beef with 2 tbsp of plain flour, 1 tsp of paprika, 1/2 tsp of chili powder and salt and pepper to taste. Rub the meat to make sure the pieces are coated.

2. Heat 1 tbsp of vegetable oil in a frying pan to a medium-high heat. 

3. Add the onions and fry stirring often until they start to brown. Transfer the onions to a pressure cooker. 

   The onions don't need to be cooked through as they will cook further in the pressure cooker.

4. Add the carrots and mushrooms to the frying and cook for 1-2 minutes until they start to brown. Transfer the vegetables to the pressure cooker.

   Again the vegetables don't need to be cooked through.

5. Add another tablespoon of vegetable oil to the frying pan and then add half the beef pieces. Fry turning occasionally until they start to colour. Remove the beef from the pan and place in the pressure cooker. 

   The beef just needs to start to colour, it does not need to be cooked through.

6. Add the other half of the meat and fry turning occasionally for 1-2 minutes.

7. Once the beef starts to colour turn down the heat to medium and add 1 tsp cocoa powder. Fry stirring continuously for 30 seconds.

8. Add the Guinness to de-glaze the pan. Use a wooden spoon to scrape the bottom of the frying pan and dissolve any bits into the liquid.

9. Add 1 tbsp of beef stock concentrate and about 1 cup of water. Stir to mix everything. Pour the beef and liquid into the pressure cooker.

10. Turn the heat on the pressure cooker to a medium. Stir the beef and vegetables to mix everything. Add the lid and set the pressure cooker to high steam.

11. Once the pressure cooker starts to steam turn the heat down to low and cook for 15 minutes.

12. Turn off the heat and allow the pressure cooker to cool down. Once the pressure cooker is cool enough release the steam and open the lid.

13. Check the meat for doneness. It should be tender and falls apart easily. If the meat is still tough continue cooking in the pressure cooker for another 5 minutes.

14. Using a slotted spoon, remove the beef and vegetables from the pressure cooker. Turn the heat on to medium low and simmer with the lid off to reduce the sauce to your desired consistency. 

15. Return the beef and vegetables to the sauce and stir. Check for seasoning and adjust as required. The pie filling can now be left until you are ready to cook the pie.

Pie Assembly

1. Pre-heat the oven to 200ºC with fan.

2. Use the butter wrapper (or parchment paper) to smear the butter on every surface of the pie dish.

   I used a pie dish measuring 20cm x 13cm x 5cm deep (7.8" x 5.1" x 1.9").

3. Roll the pre-prepared puff pastry to about 1 cm thick. Cut off 2/3 of the pastry and use it to line the pie dish. Prick the surface all over with a fork.

4. Fill the pie dish with the beef and Guinness pie filling.

5. Use the remaining pastry to cover the pie. Use a fork to press the edges together creating an attractive design.

6. Brush the top of the pie with whisked egg. If you wish you can add pastry embellishments such as leaves or other shapes.

7. Place the pie in the middle of the oven and cook for 40 -50 minutes until the top is browned and the pastry is cooked through.

   A glass pie dish will help you to see if the pastry is done. If the top browns too quickly you can cover it with a small piece of tin foil.

8. Let the pie rest for 5-10 minutes and then serve with buttered vegetables and mushy peas.