Steak And Guinness Pie

Cut the beef shin into 5cm pieces, or get the butcher to do this for you. Scrape into a bowl.  
 

Halve the onion and cut into a chunky dice, then peel the carrot and cut it into similar-sized pieces and do the same with the celery.

Scatter the beef pieces with the flour and plenty of salt and pepper, then toss to coat really well.

Heat a splash of olive oil in a large lidded casserole pan set over a medium-high heat. Lay in some of the beef pieces, leaving a little gap around each so they can fry. Cook for 2 mins on each side until golden and crisp, then remove into a clean bowl. Repeat with the remaining beef pieces, adding a little more oil as you go, if needed.

Add in another drizzle of oil and add the onion, carrot and celery along with a good pinch of salt. Put on the lid and cook for 6-8 mins, stirring regularly until the onions have softened slightly.

Pour the Guinness and beef stock into the pan, spoon in the black treacle and add the bay leaves, along with the beef and any resting juices, back to the pan. Season with salt and pepper and bring to the boil.

Reduce the heat to a gentle simmer, put on the lid and cook for 1 hr 30 mins.

Remove the lid and cook for a further 1 hr 30 mins, until the beef is meltingly tender and the sauce is thick. Cool completely to room temperature, then chill for at least 3 hrs. This is essential for a crisp pastry pie!

Divide the pastry into 2 pieces - a piece that uses roughly two-thirds and another that uses the remaining third. Shape into round disks, wrap and and place in the fridge for at least 30 mins.

Heat the oven to 180°C.

Remove the larger piece of pastry from the fridge and turn it out onto a lightly floured work surface. Roll it out into a 40cm circle and use it to line the base and sides of a 23cm loose-bottomed cake tin. This will leave a little overhang which will help you to seal the pie later. Tip all of the chilled beef filling into the pastry case.

Beat the egg in a small bowl, then use a pastry brush to brush the rim with the beaten egg.

Remove the remaining pastry disk from the fridge and roll out on a lightly floured work surface until half a centimetre thick and 5cm bigger than the cake tin. Carefully lift on top of the pie, pressing gently to seal around the edge. Use a small knife to cut away any overhang. Crimp the edge of the pie, then use the small knife to make a 1cm hole in the very centre of the pie, to allow steam to escape. Brush the pie really well with beaten egg.

Put onto a baking tray and into the oven for 40-45 mins until the pastry is a deep golden colour. Remove from the oven and leave to cool for at least 30 minutes (this will help it hold better), then remove the sides and cut into slices.