Surely this is the easiest pie you can make, and it is just oh so tasty.
|800||grams||chuck beef, diced into 2 cm cubes|
|6||mushrooms, finely diced|
|180||grams||puff pastry (I use Carême Traditional Pastry), defrosted|
Season the meat with salt and pepper. Melt some of the butter in a frying pan and brown the meat in batches. Use the last of the butter to cook the onion and mushroom. Return the meat to the frying pan. Dissolve the flour in a little Guinness. Add the Guinness to the pan and then the corn flour mixture. Mix thoroughly. Cover and simmer gently for at least two hours. When the meat is tender, turn off the heat and allow to cool.
Preheat the oven to 200oC.
Cut the pastry into two pieces and roll it to size if necessary. Lay one sheet on a lined baking tray and pile the filling on top, being sure to leave a centimetre of pastry clean of filling around the edges. Brush the edges of the pastry with a little egg. Lay the second piece of pastry over the filling and pinch the two layers of pastry together, turning them up to seal. Brush with egg all over.
Bake in a preheated oven for 20-30 minutes, till golden all over.
Slie and serve with your choice of vegetables or salad.