- Baker: Sophie Carey
- Makes: 2 individual-serve pies
- Prep time: 1 hour (plus stewing time)
- Bake time: 45 minutes
- Flours used: All-purpose Regenerative Flour or Strong White Flour
Method:
- Season and fry off the beef shin in a few batches in a heavy bottom casserole dish or Dutch oven until well browned on all sides
- With all the beef in the pan, sprinkle over 2 tablespoons of AP Regen Flour and stir until no lumps are left
- Slowly pour in the Guinness and the beef stock, then add in the vegetables and herbs
- Cook on medium low for at least 3 hours - or until the beef is fall apart tender and the sauce is a thick gravy (I put mine in the oven on a very low temperature overnight)
- Remove the stems from the rosemary and the bay leaf, then leave to cool
- To make the pastry, heat the lard and water in a saucepan until boiling, then take off the heat and add the flour to the pan
- Stir vigorously until a soft dough has formed. Leave the dough to cool for at least 20 minutes, or until it is cool enough to touch
- Split the dough in half, then cut 1 third off of each half (this will make the lids for the pies)
- Roll out the base pastry and line individual pie tins (or you can use mini springform cake tins) - make sure you press the pastry down right into the corners for neat pies
- Spoon the filling in, leaving about 2cm room for the lid
- Roll out the lid to the same thickness as the base pastry, making sure you have plenty of overhang for crimping. Brush the tops of the pies with egg wash and cut a hole in the center of the lid to allow steam out
- Crimp to your liking, then trim the excess. Bake in at 170 degrees Celsius for 45 minutes or until the tops are golden brown and the filling is bubbling
- Enjoy with green vegetables and extra Guinness!
This recipe is not endorsed by Guinness & Co, other stouts are available, and you can use non-alcoholic stout if required to substitute the flavour.
