Recipe to make 6 beef, Guinness and mushroom pies.
1.25 kg diced chuck steak
salt and freshly ground black pepper
8 small pickling onions, peeled and cut into quarters
250g button mushrooms, sliced into thirds
1 tablespoon freshly chopped herbs (thyme, marjoram)
440 ml can Guinness
3 cloves garlic, sliced
500 ml rich beef stock
3-4 sheets butter puff pastry (search to find butter puff, it makes a difference)
1 egg, whisked
Toss beef in the flour, seasoned with the salt and freshly ground black pepper.
Heat the olive oil in a pan and cook the beef in batches until it is golden brown. Add the onions, mushrooms, Guinness, garlic and stock to the pan and bring to the boil.
Reduce heat, cover and leave to cook for 2 hours.
Check seasoning flavour * and then remove from heat and allow filling to cool.
Preheat oven to 200 C.
Line individual pie dishes or one large dish with pastry and spoon in the filling.
Top with pastry, sealing edges. Brush with egg and cook for 20-25 minutes, until pastry is puffed and golden.
* If filling seems lacking in flavour then add a dissolved beef stock cube and simmer stew for a further 10 minutes.