Kimberley McCreery – Corries’ Chef

Ingredients

• 900g steak pieces
• 25g flour
• 100g butter
• 2 onions, chopped
• 2 garlic cloves, crushed
• 2 medium carrots, diced
• 150g mushrooms, sliced
• 2 sprigs of fresh thyme
• 400ml Guinness 
• 500ml beef stock
• Salt
• Pepper
• 300g puff pastry

Method

1. Coat the steak pieces in seasoned flour.

2. Fry the meat, in batches, for a few minutes.

3. Sauté the carrots, onions and garlic.

4. Add meat and stir. Add stock, Guinness, thyme and mushrooms.

5. Bring to the boil then reduce heat and simmer for 1 hour.

6. Line a deep pie dish with pastry or 2 small pie dishes.

7. Add filling then top with pastry and egg-wash. Cook at 180°C for approximately 30 minutes.

Enjoy!