Everyone loves a pie and a pint but how about a pint in a pie? Martin Dewey from the Square Pie Company shows us how
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1. Chop the onion, carrot and leeks into bite-sized chunks and set aside.
2. In a heavy pan add the oil and brown the steak in small batches, set aside and deglaze the pan with a small amount of the Guinness, add this to the resting beef.
3. Heat the last of the oil and soften the onion and the vegetables. Add the rested meat and juices back into the pan with the vegetables and add the bay leaf, fresh thyme and Worcester sauce.
4. Add the water until just showing under the meat and vegetables and then add the Guinness to cover.
5. Cook on a low heat on the hob or in the oven uncovered for approx 1 hour until tender and reduced slightly.
6. You can thicken the sauce by mixing a little of the leftover Guinness with flour and added to the mix for the final 20 minutes, this also adds a touch more flavour. When done leave to cool.
To cool dishes quickly place the pan in a washing up bowl or sink filled with cold water.
7. Meanwhile make the shortcrust pastry or roll out ready made to fit your pie dish, fold around and flatten the edge and fill with the cooled mix. If you add the mix while it's still hot you'll end up with a soggy bottom to your pie.
8. Brush the edge with beaten a egg and top off with the puff pastry cut to size. Trim the edge and glass the top of the pie with the remained of the egg.
9. Place the pie in oven at 180˚C for 20 minutes until golden brown. Remove and allow to cool for a moment then serve.
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