50g olive oil, plus extra
4 onions, peeled and sliced
4 cloves garlic, peeled and chopped
4 sprigs thyme
3 fresh bay leaves
2 tablespoons plain flour
1.5kg trimmed chuck steak, cut into bite sized pieces
sea salt and cracked black pepper
1 carrot, thickly sliced
440ml can Guinness
1 litre beef stock (approx)
1 egg, lightly beaten
tomato sauce, to serve
Sour Cream Pastry
250g plain flour
200g butter, chopped
pinch of salt
100g sour cream
- Put the meat into a bowl and season generously with salt and pepper, add a glug of olive oil and stir. Heat an enamelled cast-iron casserole dish over high heat and add the meat in batches until well caramelised and browned on all sides. Set aside.
- Add the carrot and cook for 5 minutes or until golden and set aside with the beef.
- Pour 1/4 of the Guinness into the casserole dish to deglaze then add this to the beef and carrots.
- Turn the heat down to medium and add the olive oil. Add the onions, and stir occasionally until the onion has caramelised. (This is take approximately 15-20 minutes.)
- When the onions are just about ready, add the garlic and cook for a further 2 minutes.
- Add the flour and cook stirring continuously for 3-4 minutes. Add the remaining Guinness to the onions and stir until thickened.
- Tip the beef and carrots into the onion mixture along with the bay leaves and thyme.
- Pour enough beef stock to just cover the beef and vegetables and bring to the boil. Season well and cover with a tight fitting lid, then transfer to the oven and cook for 2 1/2 hours or until tender.
- Leave to cool to room temperature. Refrigerate until cold.
Sour Cream Pastry
- Place the flour, butter and salt into the TM bowl and mix for 10 seconds/speed 6, or until mixture resembles fine breadcrumbs.
- Add the sour cream and mix for 10 seconds/speed 4, or until the dough just comes together. Turn out onto a lightly floured surface and form into a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Putting it Together
- Preheat the oven to 180 degrees.
- Grease 6 holes of a Texas muffin pan with a little olive oil.
- Roll out the pastry on a lightly floured surface to 3mm thick. Cut out six pie bases (enough to leave about 1cm overhang) and six pie lids.
- Gently place a pie base in each hole. Spoon in the filling then top with a pastry lid.
- Crimp the edges together and brush the tops with beaten egg.
- Cut a small hole in the centre of each pie for the steam to escape and bake for 25-30 minutes or until golden.
- Remove from oven and leave to stand for 10 minutes before serving.
- Serve with mushy peas if desired.
Note: If you're making 12 pies, make a double batch of the pastry so you have enough for the pie bases as well as the lids. Alternatively you could use puff pastry sheets for the lids. Make the filling the night before - it will need a good 2 1/2 hours in the oven to get the best results.