Beef and Guinness Pie

2 tbsp olive oil
one onion
1.5 cups mushrooms, halved
600g beef ( I used rump steak ), chopped into one inch cubes
2 tbls wholemeal flour
3 tbls sunflower oil
1.25 cups Guinness Beer
1.25 cups nice beef stock
two sheets of puff pastry
beaten egg, to glaze
Salt and Pepper

Saute onion and mushrooms in heavy bottom pan.

Season the flour ( I used garlic salt and pepper ) and toss the meat in it.

Remove onion and mushrooms from pan. Brown the steak on high heat to seal in the juices.

Add the onion and mushrooms back to the pan. Pour in the beer and stock.

Bring to the boil. Reduce heat, simmer, one hour or until meat is tender.

Pour into pie dish. Cover and let it cool.

If you have planned far enough in advance, leave this over night as the flavour only gets better !

When ready to bake ... Preheat oven to 200C/400F.

Cut pasty in the shape of the dish. Also cut a strip (about 1 inch thick ) from around the pastry.

Put that on the rim of the pie dish and press it on.

Brush with beaten egg then put the round piece on top of it !

IS THIS MAKING SENSE !?

I then cut the remaining piece of pastry into four long strips. I folded each one lengthwise ... twice.

I used that those strips to go around the outside of the pastry to make a pretty pie crust border !

Brush the whole thing with beaten egg.

Stab the middle of the pie with a knife so the steam can escape while it cooks.

Chill 15 minutes in fridge. Gotta rest the pastry !

Bake 30-40 minutes ... until the pasty is a nice golden brown.

I served with mashed potatoes/turnips, and sauteed greens.