Now here’s a pie to lift the spirits ...
Now here’s a pie to lift the spirits ... Photo Ben Dearnley

How to cook the ultimate beef and Guinness pie

Beef and Guinness pie with sour cream pastry



 1 quantity sour cream pastry (see below), rested and chilled  

 1 free-range egg, whisked with 2 tbs milk

For the filling -

 800g chuck steak, cut into 4cm cubes  

 4 tbs plain flour  

 4 tbs olive oil  

 300ml Guinness  

 2 brown onions, sliced  

 1 garlic clove, crushed  

 1 celery stalk, diced  

 1 large carrot, diced  

 2 fresh bay leaves  

 2 tbs tomato paste  

 250ml beef stock

METHOD: Start by making the filling. Toss the beef in the flour and season with sea salt and freshly ground black pepper. Heat half the olive oil in a large heavy-base saucepan or flameproof casserole dish, then cook the beef in batches over medium-high heat for 5 minutes, or until browned all over. Remove to a bowl.

Pour the beer into the pan and give it a good stir to deglaze the pan. Let the beer bubble away for 2 minutes to bring up all the goodness from the bottom of the pan. Pour the beery pan juices over the beef.

Heat the remaining olive oil in the pan, then saute the onion, garlic, celery, carrot and bay leaves for 10 minutes, or until soft and fragrant. Stir in the tomato paste and cook for a further 2 minutes. Return the beef to the pan, along with all the beery juices. Pour in the stock and pop on the lid. Cook over low heat for 2 hours, or until the meat is very tender and the sauce is lovely and thick. Place the mixture in a bowl, cover and refrigerate until cool; overnight would even be better, to allow the flavours to develop.

When you're ready to bake the pie, preheat the oven to 200C (and grease a 23cm pie dish. On a lightly floured workbench, roll out half the pastry to about 5mm thick, then ease the pastry into the pie dish. Fill the pie with the chilled beef mixture. Roll out the remaining pastry to about 5mm thick, then carefully place it on top of the pie. Using your fingers or a fork, press the top and bottom pastry edges together to seal them. Trim the pastry edges, then prick the centre with a fork to let the steam escape.

Brush the top of the pie with the beaten egg mixture and bake for 35-40 minutes, or until pastry is golden. Serves 6.

Sour cream pastry


 150g chilled salted butter  

 300g plain flour, sifted, plus extra for dusting  

 125g cream.

METHOD: Chop chilled butter into chunks, place in a food processor with flour. Pulse until butter is size of cherries. Add sour cream and pulse again, until just incorporated. Turn out on cool, floured surface and form dough into a rectangle. Cover and leave to rest in the fridge for 20 minutes.

Roll out to the shape and thickness directed in your recipe, then press into your pie or tart tin. Trim the pastry edges, then rest in the fridge again for 30 minutes before baking and filling according to your recipe instructions.

Recipe and images from In the Kitchen by Simmone Logue (Murdoch Books) $39.99 available now in all good bookstores and online.

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