This wholesome pie has a lovely rich thick sauce. It is adapted from Jamie Olivers recipe in his book Happy Days with the Naked Chef. I have added as many vegetables as possible to this pie. The vegetables I use depends on what’s in the garden, or in season at the time. The word “tradition” in the name is the tradition I started since “Punky” (my nearly 4 year old) starting eating the same meals as us. The tradition is that a pie should be a complete meal in the event that things go hay-wire in the day and there is no time to make sides to accompany the main dish.
Experiment with your own combinations. Punky & Cuddles miss out on this one due to the alcohol content (see Hints and Tips below to make child friendly)
Traditional Steak, Vegetable & Guinness Pie Recipe
- Serves: 1 family sized pie and three small pies
- Preparation Time: 15 minutes
- Cook Time: 2 hours 50 minutes
1kg diced beef
- 1 tablespoon oil
- salt and pepper
2 pealed and roughly chopped carrots
1 peeled and roughly chopped zucchini
200gms of chopped mushrooms
- 100 grams chopped spinach
2 x 400gm tins of diced tomatoes
1 large can of Guinness
fresh garden herbs – I used rosemary, parsley, thyme and a bay leaf.
2 tbsp plain flour
Puff pastry sheets – I used 6 sheets
Season the beef with salt & pepper
- Add to a large warmed pot with the oil and brown the meat
- Add the vegetables and then the herbs & stir
- Add the can of Guinness & the tinned tomatoes
- Bring to the boil & simmer for approximately 2 hours – until the sauce thickens and the meat falls apart
- Set the oven to 180 degrees
- Defrost the pastry sheets and grease the pie pans
- Cut out the pastry to line the bottom of each pan and fill with the meat.
- Put a pastry lid on top of the pie and brush with the beaten egg
- Bake in oven until golden – small pies take approximately 35 minutes and the large pie approximately 50 minutes
- Cool on tray before freezing small pies.
Hints & Tips:
- You can leave out the Guinness and add an additional tin of tomatoes
- The meat filling can be made the day prior
- I freeze the small ones for Mr Fresh’s work lunches
- Serve with baked or mashed potato or garden fresh salad. Enjoy!
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