Irish Beef and Guinness Pie

Ingredients

• 700 g beef (from the shoulder)
• 1 onion
• 2 Garlic cloves
• 200 g carrots
• 200 g celery root
• 2 tbsp plant oil
• 1 tbsp Tomato Paste
• 250 ml dark beer (Guinness)
• 200 ml beef stock
• 1 bay leaf
• 0.25 tsp allspice
• 1 pinch Cinnamon powder
• Salt
• pepper (ground)
• 400 g puff pastry (frozen)
• 1 egg yolk

Instructions

1. 1.

   Wash the meat, pat dry, trim and cut into small cubes. Peel and finely dice the onion, garlic, carrot and celery root. Heat oil in a pan and sear the meat on all sides until browned. Add the vegetables, cook briefly, stir in tomato paste and deglaze with beer. Pour in stock, add spices, salt and pepper, then simmer over medium heat for 1 hour.

2. 2.

   Preheat oven to 180°C (350°F) with upper and lower heating.

3. 3.

   Thaw puff pastry, roll out on a floured surface and cut into four oval circles the size of the tins (12x18 cm). Fill the four pie tins with the ragout, cover each with a pastry lid. Cut eight small pastry squares from the leftovers, place them over the pies and brush with egg yolk. Bake in the preheated oven for about 30 minutes until golden brown. Remove and serve with fresh baguette.