Mash Topped Beef & Guinness Pie
Tender beef in a delicious gravy, topped with mash and baked until crisp.
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Servings: 6
Ingredients
- 2 Carrots rough chopped
- 1 Onion chunky diced
- 3 Sticks of celery chunky diced
- 2 tsp Dried rosemary
- 2 tsp Dried Thyme
- 5 Cloves of garlic chopped
- 50 g Plain flour
- 500 ml Guinness
- 200 ml Beef stock
- 1 tbsp Soft brown sugar
- 800 g Diced beef
- 2 tbsp Balsamic vinegar
For the Mash topping:
- 500 g Floury potatoes
- 80 ml Milk
- 50 g Butter
Instructions
- In a heavy bottomed pan, add the carrot, onion, and celery and cook over a medium to high heat for about 5 minutes, or until the veggies start to soften.
- Add in the rosemary, thyme, and garlic and cook for a minute.
- Sprinkle in the flour, stir well and cook for a further minute before pouring in the Guinness, beef stock, and adding the soft brown sugar.
- Add the beef directly into the sauce and stir well. Cover with a lid and simmer over a medium heat for about 3 hours, or until the beef is tender.
- Season with salt and pepper, and then add in the balsamic vinegar. Stir well, then transfer it into an oven proof dish.
- Preheat the oven to 200C Fan.
- For the mash topping, peel and chop the potatoes and add to a pan of salted water. Bring to the boil, then simmer until the potatoes are fork tender.
- Drain them, leave them to steam dry, then mash with the butter and milk. Taste for seasoning.
- Spoon the mash over the top of the beef, then rough it up with a fork.
- Bake it for 20 minutes, or until golden and crisp. Then dish it up and enjoy.