Beef and Guinness Pie

HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Beef, olive oil, celery, carrot, onion, garlic, Guinness, tomato paste, Worcestershire sauce, thyme, bay leaf, flour, butter.

ALLERGENS

CONTAINS:

Gluten, Dairy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	PER 100G (RAW)	PER QUARTER PIE
ENERGY	718.6kj	2679.5kj
PROTEIN	9.5g	35.3g
FAT TOTAL	8.8g	32.9g
- SATURATED	4.7g	17.4g
CARBS	12.3g	45.3g
- SUGARS	1.9g	6.2g
SODIUM	219.2mg	817.2mg

SIZES

Individual:Serves one adult.
Small:Serves two adults.
Large:Serves 4-5 adults.
Extra Large:Serves 6 adults.

GOES WITH

Serve with our mashed potato and buttered green peas or beans.

PREP, COOK AND SERVE

TO COOK : suitable to cook from frozen. Brush with eggwash and bake in a preheated 180C oven for 50 (from defrosted) to 60 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 to serve.

DEFROST INFORMATION: defrost overnight in the fridge or cook straight from frozen. Once defrosted, cook and consume within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.