Braised beef and Guinness pie
Celebrate the AFL Grand Final in style with this delicious beef pie or add the recipe to your cooking repertoire.
RACV City Club Executive Chef Jason Camillo’s braised beef and Guinness pie is a crowd-pleaser and guaranteed to satisfy the heartiest appetite.
“For the pie filling the best meat to use is either beef shoulder or chuck,” says Jason. “However, I like to use beef cheeks for this recipe."
You can buy the puff pastry and shortcrust pastry from the supermarket or, if you’re feeling ambitious, make your own puff pastry by following RACV City Club Executive Pastry Chef Josh Cochrane’s recipe here.
It takes about seven hours to make the puff pastry because there are three resting periods for the dough. Therefore, it’s a good idea to prepare the beef the day before and assemble the pie once your puff pastry is ready.
- To prepare, dice the meat into 5cm cubes and brown in a pan. Remove and keep aside.
- Sweat the finely diced onions, celery and carrot with the garlic, then add the browned meat.
- Add the Guinness and reduce the liquid until evaporated. Then add the thyme, orange zest and juice, star anise and cinnamon stick.
- Add water or beef stock to the meat until it is just covered and simmer it for three hours until tender.
- Strain the liquid and reserve.
- Cool the meat and roughly shred.
- Add a little of the liquid to the shredded meat to make a saucy consistency, then add a little cornflour to thicken. Leave to cool.
- Line a pie tin with shortcrust pastry and fill almost to the top with the cooled meat.
- Cut a round of puff pastry and place on top.
- Pinch the edges with your fingers or press with a fork. Cut a small hole in the top to allow steam to escape.
- Brush the top with egg yolk and bake in a fan-forced oven at 175 degrees for around 15-20 minutes until golden brown and hot inside.
- Cool slightly before serving.