This traditional beef and Guinness pie is full of flavour and topped with a crisp puff pastry lid. Guinness pie is true comfort food for winter and tastes great with a side serve of hand-cut chips.
3 tbsp vegetable oil
1 kg chuck steak, diced
2 onions, peeled and sliced
3 cloves garlic , crushed
1/2 cup plain flour
1 can (440mls) Guinness beer
2 cups beef stock
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
In a large pot, heat the oil and brown the chuck steak. Set aside.
Add the onions to the pot and cook for 3 minutes until translucent. Add the garlic and cook for a further minute. Return the meat to the pot and sprinkle the flour over the meat. Stir through and cook for 2 minutes.
Pour in the Guinness and beef stock and bring to the boil. Reduce the heat and simmer for 1 1/2 hours, until the meat is tender and you have a thick pie filling consistency.
Preheat the oven to 200°C. Divide the pie filling between four ramekins.
Slice the sheet of puff pastry into four squares. Cut a small cross into the centre of each pastry piece. Place the pastry over the top of each ramekin and gather the pastry firmly around it.
Brush the pastry with egg and bake for 18-22 minutes until the pastry is puffed and golden brown.