Antony Worrall Thompson's beef and Guinness pie recipe
- 1.5 kg (3.3lbs) Grass-fed chuck steak, cut in 3-4cm pieces
- 40 g (1.4oz) Seasoned flour
- 55 g (1.9oz) Lard
- 1 tbsp Black peppercorns
- 2 tsp Sea salt
- 3 tsp Dried oregano
- 1 tsp Soft thyme leaves
- 125 g (4.4oz) Soft dark muscovado sugar
- 1 tbsp Good olive oil
- 25 g (0.9oz) Unsalted butter
- 2 Onions, peeled and roughly chopped
- 6 Sage leaves, finely chopped
- 18 Stoned prunes
- 1 440ml can Guinness
- 1 Block shop bought puff pastry
- 2 Egg yolks for glazing
- Brown the meat all over in hot dripping, remove and set aside to cool.
- In a food processor blend together the flour, lard, ppeppercorns, sea salt, oregano and thyme leaves, until you have a fine paste.
- If it appears too dry add a little water.
- Coat the beef all over with the paste, cover and refrigerate overnight, (ideally!)
- turning the meat from time to time.
- Preheat oven to 150 degrees C/Gas mark 2.
- 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.
- Sprinkle with the flour and stir to combine.
- To the same casserole, add the beef and any marinade.
- 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.
- Remove from the oven.
- Place the mixture in a pie dish then cover with puff pastry, egg glaze, decorate according to your liking, egg glaze again.
- Alternatively share between individual pie dishes.
- Bake in a 180 degrees C/Gas mark 4 oven for 40-50 minutes until pastry is cooked and filling is hot.
- Serve with mash and your favourite green vegetable.