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|
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.