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. 

 

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

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

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.