Steak and Guinness Pie

Ingredients for 4 servings:

• 600 g roast beef
• 4 onions
• 400 g mushrooms
• 400 g carrot(s)
• 2 stalk(s) leeks
• 330 ml beer (Guinness)
• 330 ml beef broth
• 50 g butter
• 50 g flour
• Paprika powder
• 1 egg(s), beaten, for brushing
• 1 pc. puff pastry (frozen)
• Sugar
• Vinegar
• salt and pepper
• Thyme

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with puff pastry topping

Cut the meat into cubes. Peel the onions – dice two onions, and slice the other two. Peel or trim the carrots and leeks, then slice them. Trim and quarter the mushrooms. Season the meat with salt and pepper, then coat in flour. Brown the onions in some of the butter, then add the carrots and leeks. Now add the meat and brown. Deglaze with Guinness, then pour in the beef stock and simmer for 15 minutes over medium heat. Season with salt, pepper, thyme, and paprika. Cover and simmer for about 1.5 – 2 hours over low heat, stirring occasionally. Preheat the oven to 200°C (top/bottom heat). Let the puff pastry thaw slightly. In a pan, brown the quartered mushrooms in the remaining butter, season with salt and pepper, and add to the meat. Season to taste with sugar, vinegar, and spices (thicken slightly if necessary). Transfer everything to an ovenproof dish and cover with the puff pastry. Brush the surface with beaten egg and cut a cross in the center to allow steam to escape. Bake in a hot oven for 30 minutes. Serve with potatoes or Yorkshire pudding.