Beef & Guinness Pie

Sauté the beef in a heavy based frying pan in the oil until well coloured all over.

Transfer to a casserole dish.

Sauté the bacon and mushrooms until golden. Add to the beef.

Pour the Guinness into a small saucepan, bring to the boil and reduce to 100ml.

Whisk together the gravy powder and cold water. Add the Guinness and whisk to combine.

Pour the gravy over the beef, bacon and mushrooms. Add the thyme and pepper, cover with a lid or foil and bake at 160°C for 2 hours or until the beef is tender.

Remove the beef mixture from the casserole dish, clean, and add the mixture back. Cool.

Cover the casserole with puff pastry (I like to make it 2 sheets thick) and press the edges into the dish to form a good seal.

Whisk together the egg and milk and brush the pastry.

Cut a small cross in the middle of the pie to allow any steam to escape.

Bake at 180°C for 40 – 45 minutes or until the pastry is well cooked.

Serve with a salad and a nice cold glass of Guinness.