Steak and Guinness Pie – Jamie Oliver

Preheat the oven to 180°C/350°F/gas

Cut the beef into 2cm cubes and place in a large bowl. Peel and roughly chop the onions, carrots, and celery, then add to the bowl. Peel and finely slice the garlic, pick the thyme leaves, and add both to the bowl. Sprinkle over the flour, then season with sea salt and black pepper. Toss everything together to coat.

Heat a splash of oil in a large ovenproof pan over a medium heat. Add the beef mixture and cook for 5 minutes, or until golden.

Pour in the Guinness and stock, then give everything a good stir. Bring to the boil, then cover with a lid and place in the preheated oven for 2 hours, or until the beef is tender and the stew is rich, dark, and thickened.

Roll out the pastry to the thickness of a pound coin. Cut a strip of pastry to fit around the rim of the pie dish. Brush the rim with beaten egg, then press the strip on top, egg wash-side down. Brush the strip with more egg wash.

Spoon the beef stew into the pie dish.

Place the pastry lid on top and press the edges to seal. Trim off any excess pastry, then crimp the edges with a fork. Brush the top with more egg wash, then place in the hot oven for 45 minutes, or until the pastry is cooked, puffed, and golden.

Serve the pie with mashed potatoes and steamed greens, if you like.