22 May 2014,17:21 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
1 hour

Cooking Time :
4 hours

Preparation Method :

  • Preheat the oven to 160°C. Heat half the oil in a casserole dish and brown the meat well in batches, then set aside.
  • Add the onions and carrots to the pan, and a drizzle more oil, then cook on a low flame for 5 minutes until coloured.
  • Scatter over the sugar and flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan and stir well.
  • Pour over the Guinness and stock, or boiling water. Season the stew, tuck in the herbs and bring to a simmer. Cover with a lid and place in the oven for 2 hours, until the meat is tender.
  • While the stew is cooking, heat a drop more oil in a frying pan and sizzle the bacon for 3 minutes until crisp. Remove from the heat and, when the stew is cooked, stir in the bacon.
  • Leave everything to cool completely - alternatively, make this up to 2 days in advance and refrigerate as the pie will taste better if the filling is cold when added.
  • Make the pastry up to 2 days before you assemble the pie. Crumble the flour and butter together with the salt until completely combined, then add up to 150ml ice-cold water to make a soft dough. This can be done in a food processor. Knead the pastry, wrap in cling-film and refrigerate for at least 1 hour.
  • To make the pie, heat the oven to 220°C and place a flat baking tray in the oven. Heavily grease a 20-24cm pie dish and dust with flour. Cut a third of the pastry and set aside.
  • Roll out the rest to a thickish round and line the dish, leaving some pastry to overhang.
  • Add the beef to the dish using a slotted spoon, leaving some gravy in the container. The filling should be slightly higher than the rim of the dish.
  • Roll out the remaining pastry to a thick round, big enough to cover the dish. Brush the edges of the pastry in the dish with egg yolk, then cover with the lid.
  • Trim the edges, crimp the pastry, then re-roll the trimmings to make decorations.
  • Brush the top heavily with egg. Make a few slits in the centre of the pie, place on the hot baking tray, then bake for 40 minutes until golden.
  • Leave to rest for 10 minutes while you heat up the gravy left in the container. Serve the pie with a jug of gravy and some greens.



  • 1 kg Beef tenderloin, cut into large chunks
  • 2 Onions, roughly chopped
  • 5 Carrots, chopped into large chunks
  • 3 tablespoon Golden caster sugar
  • 5 tablespoon All-purpose flour
  • 100 ml Sesame oil
  • 500 ml Guinness
  • 500 ml Beef stock
  • ½ teaspoon Salt
  • A large pinch Pepper
  • A small bunch each Thyme, bay leaves and parsley, tied together
  • 300 grams Smoked bacon

The Pastry

  • 750 grams All-purpose flour
  • 400 grams Cold butter, diced
  • ½ teaspoon Salt
  • 2 Egg yolk, beaten

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