The best chunky beef and Guinness pie

Winter afternoons sitting by the fire (or under a blanket in front of the gas heater) are complete with a glass of red and a slice of pie. We love this recipe, adapted from a version originally published on taste.com as it is a total crowed pleaser. Of course, Mrs Callaghan’s pies - which are available ready to pop in the oven, are better, but in case you feel like some time in the kitchen!

INGREDIENTS

2 tbs olive oil

800g Beef Chuck Steak or Gravy Beef, cut into 3cm pieces (we can do this, just ask!)

12 baby onions or shallots, peeled

2 small carrots, peeled, thinly sliced

2 celery sticks, thinly sliced

2 garlic cloves, crushed

1/4 cup (35g) plain flour

440ml can Guinness

1 1/2 cups (375ml) beef stock

2 rosemary sprigs

4 thyme sprigs

2 dried bay leaves

2 sheets frozen puff pastry, just thawed

1 Egg yolk

1 tbs milk

METHOD

Step 1 Heat half the oil in a large ovenproof saucepan over high heat. Add half the beef and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a heatproof bowl. Repeat with the remaining beef.

Step 2 Heat the remaining oil in the pan. Add the onions or shallots, carrot and celery and cook, stirring, for 5 mins or until light brown. Return the beef to the pan with the garlic and flour and cook, stirring, for 2 mins or until well combined. Add the Guinness, stock, rosemary, thyme and bay leaves and bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 1 1/2 hours or until beef is very tender. Uncover and cook for 30 mins or until sauce thickens. Season.

Step 3 Preheat oven to 200°C. Spoon beef mixture into an 8-cup (2L) capacity ovenproof dish. Place 1 pastry sheet on a clean work surface. Whisk egg yolk and milk in a small bowl. Season. Brush a little egg mixture over the pastry. Top with the remaining pastry sheet and brush with more egg mixture. Arrange pastry over the beef mixture in dish, trimming excess pastry. Cut the excess pastry into leaf shapes. Arrange over the pie.

Step 4 Bake for 30-35 mins or until the pastry is golden brown and puffed.