Antony Worrall Thompson's beef and Guinness pie recipe



  1. 1.5 kg (3.3lbs) Grass-fed chuck steak, cut in 3-4cm pieces
  2. 40 g (1.4oz) Seasoned flour
  3. 55 g (1.9oz) Lard
  4. 1 tbsp Black peppercorns
  5. 2 tsp Sea salt
  6. 3 tsp Dried oregano
  7. 1 tsp Soft thyme leaves
  8. 125 g (4.4oz) Soft dark muscovado sugar
  9. 1 tbsp Good olive oil
  10. 25 g (0.9oz) Unsalted butter
  11. 2 Onions, peeled and roughly chopped
  12. 6 Sage leaves, finely chopped
  13. 18 Stoned prunes
  14. 1 440ml can Guinness
  15. 1 Block shop bought puff pastry
  16. 2 Egg yolks for glazing


  1. Brown the meat all over in hot dripping, remove and set aside to cool.
  2. In a food processor blend together the flour, lard, ppeppercorns, sea salt, oregano and thyme leaves, until you have a fine paste.
  3. If it appears too dry add a little water.
  4. Coat the beef all over with the paste, cover and refrigerate overnight, (ideally!)
  5. turning the meat from time to time.
  6. Preheat oven to 150 degrees C/Gas mark 2.
  7. In a heavy casserole dish heat the butter and oil until foaming, add the onions and fry them until they take on a little colour.
  8. Sprinkle with the flour and stir to combine.
  9. To the same casserole, add the beef and any marinade.
  10. Add the sage, prunes and Guinness, stir to combine, bring to the boil, cover and place in the oven for 2 1/2 -3 hours.
  11. Remove from the oven.
  12. Place the mixture in a pie dish then cover with puff pastry, egg glaze, decorate according to your liking, egg glaze again.
  13. Alternatively share between individual pie dishes.
  14. Bake in a 180 degrees C/Gas mark 4 oven for 40-50 minutes until pastry is cooked and filling is hot.
  15. Serve with mash and your favourite green vegetable.