The origins of Steak and Guinness pie are somewhat of a mystery and, what used to be served as “pub grub”, can now be found on the menus of some of the worlds most famous Chefs. The sauce is best made early in the day or the day before as it has to be cool before you top it with the pastry. If you top it with pastry when it is warm, the pastry will not rise.
- Season the beef with salt & freshly ground pepper and toss in flour.
- Heat the oil in a large pot, add a few pieces of beef at a time and fry until brown. Remove and add another few pieces until all the beef has been browned.
- Return all the beef to the pot. Throw in the onions and cook for 3-4 minutes. Then add the carrot, parsnips and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil.
- Reduce the heat to low and simmer for about 2 hours or until the meat is very tender. Remove from the heat, season with salt & freshly ground pepper. Pour the cooked meat and sauce into a baking dish and let it cool completely.
- Preheat the oven to 190°C
- Brush the edge of the baking dish with a little egg. Cover the baking dish with the puff pastry and press the pastry around the edge of the dish. Cut of any excess and crimp the edge with a fork. Brush the pastry with a little egg yolk, cut a couple of slits to let out the steam and bake in the oven for 30-40 minutes or until golden brown.
- Brush the pastry with a little egg yolk, cut a couple of slits to release the steam and pop in the oven for 30-40 minutes or until golden brown.