Beef, Stout and Potato Pies

Another great pie recipe that can be made with Guinness or any stout.

Ingredients
1kg chuck steak, cut into 3cm cubes
1/4 cup (40g) plain flour, seasoned
20g unsalted butter
2 tbs olive oil
2 onions, chopped
2 garlic cloves, finely chopped
2 carrots, finely chopped
1 tbs tomato paste
2 tsp Worcestershire sauce400ml Guinness or stout
1 bay leaf
300g chat potatoes, peeled, cut into 1cm cubes, plus steamed potatoes to serve
375ml beef stock
6 sheets puff pastry
1 egg, beaten

Method
1. Lightly coat beef in flour, shaking off and reserving excess flour.

2. Heat butter and oil in a large flameproof casserole or saucepan over medium-high heat. In batches, brown beef all over for 3-4 minutes, then remove and set aside.

3. Add onion, garlic and carrot to the pan (with a little extra oil if needed) and stir for 2-3 minutes. Return beef to pan, stir in paste and reserved flour, then add sauce, stout, bay leaf, potato and stock. Bring to the boil, then reduce the heat to low. Cover and cook for 1 1/2 hours or until beef is tender and sauce is thick. Cool completely.

4. Preheat oven to 190°C. Cut two 1cm strips from sides of each pastry sheet. Set aside. Cut pie lids from remaining pastry, 1cm wider than the top of six 2-cup (500ml) pie dishes or ovenproof bowls. Divide beef mixture among dishes. Press pastry strips around each rim to make a 'collar' and brush with water. Carefully top with pie lids and press firmly around edges to seal well. Trim edges with a sharp knife. Make 2 cuts in pie tops, then brush with egg. Bake for 25-30 minutes until golden. Serve with extra potatoes and salad.

Enjoy!