Home-Cooked 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 - and 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, salt

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

	LARGE
ENERGY	12231kj
PROTEIN	162.9g
FAT TOTAL	149.7g
- SATURATED	78.8g
CARBS	208.8g
- SUGARS	33.5g
SODIUM	4500mg

SIZES

Large:

Serves four adults with accompaniments

GOES WITH

Serve with our buttered mashed potato and peas

PREP, COOK AND SERVE

Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume in 48 hours.

For best results cook straight from frozen.

To cook, brush with egg-wash and bake in a preheated 180C oven for 60 minutes (from defrosted) to 70 minutes (from frozen), or until completely golden brown across the top and piping hot within (70C). 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.