Steak & Guinness Pie

Slow-cooked beef, dark stout richness, and a bone marrow centre stealing the spotlight.

4 portions (+ enough pie mix to freeze for another 4 person pie)

1kg Braised Beef (ox cheeks, short rib, feather blade)
750g Minced Beef
1 Small Bone Marrow (3-inch piece)
375ml Guinness
1.25L Brown Chicken Stock
750ml Red Wine
2 Shallots
500g Chestnut Mushrooms
5 Garlic Cloves
375g Potatoes (diced)
250g Carrots (diced)
½ Head Celery (diced)
Parsley, Tarragon, Chervil (chopped)
Black Pepper
Worcestershire Sauce
Balsamic Vinegar
1 Sheet Puff Pastry
1 Egg

1. Heat vegetable oil in a pan and caramelise the mince, shallots, mushrooms, and
   garlic in batches until deeply browned. Drain excess fat and reuse the oil between
   batches.

2. Boil the Guinness until reduced by one-third, then repeat with the red wine.

3. Combine the reduced alcohol and stock in a pan and bring to a simmer. Add the
   cooked mince, shallots, mushrooms, and garlic. Cook over gentle heat for an hour,
   skimming the fat regularly.

4. Add the potatoes and cook for eight minutes. Stir in the carrots and celery. Flake
   the braised beef into the broth along with its cooking liquor.

5. Stir in black pepper, Worcestershire sauce, and balsamic vinegar. Just before
   assembling the pie, add freshly chopped herbs.

6. Keep the pastry cold and cut it into 2cm strips. Place the bone marrow in the centre
   of the dish and fill it with the pie mixture. Wrap the pastry strips in a circular pattern
   over the filling.

7. Brush with egg wash and bake at 180°C for 20 minutes until golden and crispy.