Tuck in. This comforting classic tops the popularity charts on Father’s Day. For this signature dish Pat prefers Guinness, but any ale will do.
What you’ll love: Slow cooking results in perfectly tender meat that falls apart under a fork and a rich luscious gravy permeated with the earthy flavours of beer and root vegetables. For a rustic look, get the kids to decorate the top.”
Toss beef in flour, heat 30 ml oil in a heavy-based saucepan over medium-high heat, brown the meat on all sides in two batches. Transfer to a bowl.
Heat the remaining oil and cook onions, carrots, celery and parsnips until soft and browned, 12 – 15 minutes. Add tomato paste and cook a few minutes until fragrant.
Return the meat to the pot together with thyme, beer and beef stock. Using a wooden spoon dislodge any brown bits. Bring to the boil then reduce heat and simmer with the lid on until tender and the sauce has thickened, stirring occasionally, 50 – 60 minutes. Season to taste.
Preheat the oven to 200°C. Spoon the filling into the pie dish and place a pie funnel in the centre.
Roll out the pastry on a lightly floured surface, cut out a circle slightly bigger than the pie dish, press firmly onto the dish, then pinch and crimp the edges. If you like, cut out leaf shapes for decoration, then brush generously with egg wash. .
Bake in the preheated oven until the pastry is puffed and deep golden brown, 35 – 40 minutes.
For an even deeper, richer flavour add 5 ml cocoa to the pan when you add the beer.
If you don’t have a pie funnel, simply cut a few slits in the centre, then brush with the
It’s a great make-ahead dish, so prepare the meat filling a day ahead. The pie also
When using left-over pastry, do not roll the scraps in a ball – rather stack the pieces on
top of each other, then roll out lightly to keep the puffy layers.