Beef  & Guinness Pie


This has been a favourite recipe in our family for years especially with the men.  Cooked in Guinness with a delicious cheesy pastry the effort is well rewarded.

You will need:


600g beef stewing steak, diced eg. blade, chuck

2 tablespoons plain flour

salt and pepper

1-2 tablespoons olive oil

1 onion, peeled and diced

1 carrot, peeled and thickly sliced

1 celery stalk, sliced

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

330ml Guinness

2 bay leaves

1 cup roughly chopped pitted prunes



2 sheets ready rolled savoury short pastry

½ cup grated tasty cheese



Toss beef in seasoned flour. Heat the pressure cooker over a medium to high heat. Add oil and brown the beef in 2 batches. Remove from pan and set aside.

Add more oil if required to sauté the onion, carrot and celery until the onion begins to soften. Return beef to the pan and add the remaining ingredients. Put on the pressure cooker lid and lock it into place. Set to high pressure (2). Bring up to pressure and maintain that pressure for 30 minutes. Remove from heat and allow pressure to reduce naturally. Transfer the contents of the pan to a 24-28cm pie dish and allow to cool.

Place the grated cheese between the two pieces of ready rolled pastry and roll out until it is large enough to cover the pie.

Brush the rim of the pie dish with milk then place the pastry lid on top and press down to seal the edges. Using a sharp knife, make a hole in middle of the pastry for steam to escape and brush the pastry with milk.  Bake in an oven preheated to 200°C for 25 minutes or until pastry is golden and filling is heated through.



Serves 4-6



Here's a tip: The pastry and the pie filling can be made ahead of time and kept chilled until required.