San pellegrino competition
Steak and Guinness Pie
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Steak & Guinness Pie

Food Main Courses
Allan Maynard, senior sous chef, Ghan House, Carlingford, Ireland
8 Servings
2kg feather blade, diced
8 banana shallots, diced
4 cloves garlic, crushed
1 tbsp oil
⅔ cup wholemeal flour
400ml Guinness
200ml veal stock
800g puff pastry (homemade)
1 egg, beaten
1 bay leaf
  1. Brown the feather blade in hot oil and set aside

  2. Cook the shallots in the garlic and oil until golden brown then sprinkle over the flour and cook for a further 1 minute
  3. Return meat and juices to the pan, add the Guinness, stock and bay leaf and bring to the boil
  4. Reduce the heat and simmer for 2 hours until tender and the sauce has thickened. Taste and check for seasoning and remove the bay leaf
  5. Pre-heat the oven to 180°C. Spoon beef mixture into 8 250ml ovenproof ramekins and cover with 8 pastry circles, press firmly and seal
  6. Brush with the beaten egg, place on a tray and bake for 25 minutes until golden
  7. Serve with homemade chips
San pellegrino competition