
Beef and Guinness pie
The filling for this pie is a braise of diced chuck steak and simple veg - onions, celery and carrots - slowly cooked in deep, dark Guinness with thyme and bay leaves till it's rich and tender. We make our own short-crust pastry for this pie - it's nothing more complicated than flour, butter and iced water but oh my, it's delicious - roll it out and fill it with the beef before snap-freezing.
PER 100G (RAW) | PER QUARTER PIE | |
ENERGY | 618.6kj | 2869.2kj |
PROTEIN | 8.6g | 40g |
FAT TOTAL | 7.5g | 34.8g |
- SATURATED | 3.9g | 18g |
CARBS | 10.3g | 47.6g |
- SUGARS | 1.8g | 8.3g |
SODIUM | 234.8mg | 1089mg |
Frozen product. For best results cook straight from frozen.
To cook, brush with egg-wash and bake in a preheated 180C oven for 60 (from defrosted) to 70 minutes (from frozen), or until completely golden brown across the top. For a crisper base, then cover the top with foil and cook on for a further 15 minutes. Use scissors to snip down the sides of the pie foil and peel back. Serve with mash and peas.