Steak and Guinness Pie
250g beef chunks
2 celery sticks
3/4 can Guinness
450ml beef stock
Coat your steak with a seasoned cornstarch mix, making sure all sides are covered. Heat your dutch oven on high, swig in some olive oil and fry off your steak to brown it on all sides. Take out the steak and set it aside. Pour in Guinness til it just covers the bottom, picking up all the remaining steak juices and bits. Pour this back in the steak bowl and sweat your onions. Add in the carrots, celery, and potato, tip your steak back in, and pour in the rest of the Guinness. Add your beef stock with fresh thyme, bay leaf and seasoning. Leave to simmer for 2 - 2.5 hours.
Once your pie filling is looking scrumptious and the beef is melt-in-your-mouth, take off the heat and allow to cool. It is SO difficult not to eat this as a stew, but hold off! The pie crust really does make all the difference. Once this is all cooled, transfer your filling to a pie dish. Preheat your oven to 200˚C.
Take your shortcrust pastry out of the fridge (cough shop-bought, cough). Shortcrust is a really simple thing to make, and while I'd normally do this myself, the 2 hours waiting for pie filling and previous bakes in the day caused me to lapse to shop-bought. Pretty much an absolute 'no' for a baking blog but we all get lazy sometimes, right? Back to what I was saying...
Take your shortcrust pastry out of the fridge, cut a strip off and roll out to a few millimeters thick on a well-floured surface. Wet the lining to a pie dish and wrap the strip all the way around the dish. Wet the top of this strip with a pastry brush as well so that the top of the pie will stick. Next, roll out the top of the pie and place over the top. Press down, make sure it all sticks and trim the over-hangings with a knife. Decorate your edge with a fork or a spoon by pressing firmly down. Make sure you also cut an X into the middle of your pie so that it can breathe! Nows the fun decorating part - I went for some love hearts. Brush the pastry top with egg yolk and place in oven. Cook for 40 minutes, or until pastry is brown all over.
Serve hot with a dollop of mashed potato and curl up for a movie.