The centerpiece of any trip I take to London is a trip to the Newman’s Arms Pub to have one of their savory pies. Today I decided it was time to try and make one.

All the ingredients cost only about $20, minus the upfront cost of a bottle of Worcestershire Sauce, and it allowed me to make three pies (ate one immediately and froze the other two).

Cut the beef into finer cubes, and dusted in a flour, pink salt and pepper mixture.

Browning the beef

The stew, made of beef cubes, Guinness, tomato paste, onion, garlic, beef stock, carrots and thyme.

Reduced down for about an one and three quarter hours and put into pie pots to cool and congeal.

Next, after thawing out the puff pastry, I cut it in quarters and stretched it over the tops of the pie tins, adding a bit of egg wash, and put in the freezer for 15 minutes to harden the dough top.

After 20 minutes, magic took its course…

Golden brown and flaky as hell.

This recipe was not only cheap and fairly simple, but the results were incredible, it transported me right back to No. 23 Rathbone street and the taste of pies from one of the best pubs in London.

Beef and Guinness Pie

Ingredients

2 pounds boneless beef chuck, cut into 1-inch pieces

2 tablespoons all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons vegetable oil

1 large onion, coarsely chopped

2 garlic cloves, chopped

3 tablespoons water

1 ½ tablespoons tomato paste

1 cup beef broth

1 cup Guinness or other Irish stout

1 tablespoon Worcestershire sauce

2 teaspoons drained brined green peppercorns, coarsely chopped

2 fresh thyme sprigs

Rough puff pastry dough

1 large egg, lightly beaten

1 tablespoon water

Directions

Put oven rack in middle position and preheat oven to 350°F.

Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 ¼ to 1 ½ hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.

Divide cooled stew among bowls (they won’t be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

Source: http://www.epicurious.com/recipes/food/views/Beef-and-Guinness-Pie-230754