Smoky Beef & Guinness Pie

Ingredients

Filling

• 1 kg beef chuck, cut into 2–3 cm cubes
• 2 tbsp BlixSam Smoke Craft
• 1 tbsp BlixSam Grill Forge
• 1 tbsp BlixSam Arm Maat
• 2 tbsp olive oil
• 2 onions, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, crushed
• 250 g mushrooms, sliced
• 2 tbsp tomato paste
• 440 ml Guinness Draught
• 500 ml beef stock
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp cornflour mixed with 2 tbsp water (optional, to thicken)
• Salt and black pepper to taste

Pastry

• 1 sheet ready-made puff pastry
• 1 egg, beaten (for glazing)

Method

1. Season the beef generously with BlixSam Smoke Craft, Grill Forge and Arm Maat.
2. Heat the olive oil in a large pot or Dutch oven and brown the beef in batches. Remove and set aside.
3. In the same pot, sauté the onions, carrots, celery, mushrooms and garlic for about 5 minutes.
4. Stir in the tomato paste and cook for 2 minutes.
5. Pour in the Guinness and scrape the bottom of the pot to release all the flavour.
6. Add the beef stock, Worcestershire sauce, thyme and bay leaves, then return the beef to the pot.
7. Cover and simmer gently for 2½–3 hours, until the beef is tender.
8. If needed, stir in the cornflour slurry and simmer until the filling thickens. Allow the filling to cool slightly.
9. Preheat the oven to 200°C.
10. Spoon the filling into a deep pie dish.
11. Cover with the puff pastry, trim the edges and press to seal. Cut a small slit in the centre.
12. Brush the pastry with beaten egg.
13. Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
14. Allow the pie to rest for 5–10 minutes before serving.

Serving Suggestions

• Creamy mashed potatoes
• Buttered peas
• Steamed green beans
• Roasted vegetables
• Rich onion gravy