Beef and Guinness Pie

Slowly simmered beef cheeks become meltingly tender in this classic pie. Serve as mini pies or one large one. Hands-on time 35min, plus cooling. Cooking time about 2½hr. Serves 6

◆ 900g (2lb) beef cheeks

◆ 4tbsp plain flour, plus extra to dust

◆ 2½tbsp vegetable oil

◆ 500ml (17fl oz) beef stock

◆ 225g (8oz) small shallots, peeled

◆ 200g (7oz) chestnut mushrooms, quartered

◆ 3 medium carrots, roughly chopped

◆ 3 medium parsnips, roughly chopped

◆ Small handful thyme sprigs

◆ 400ml (14fl oz) Guinness

◆ 500g block puff pastry

◆ 1 medium egg, beaten

1 Dry beef with kitchen paper, then cut into 2.5cm (1in) pieces (removing tough gristle or sinew). Put into a bowl and toss through flour. Heat some oil in a large heavy-based pan or casserole (that has a lid) over medium-high heat and brown the beef well – do this in batches using 2tbsp of the oil as needed. Set beef aside in a bowl. Add some stock to the pan, then scrape the base with a wooden spoon to pick up the sticky bits. Add mixture to the browned beef. 2 Return pan to low-medium heat and add ½tbsp oil and the shallots, mushrooms, carrots and parsnips. Fry for 10min until veg begins to soften. Return beef to pan (with any liquid), add thyme, Guinness and remaining stock. Bring to the boil, lower heat, cover and simmer for 1½hr or until beef is tender, removing lid for the final 20min (stirring and scraping bottom of pan or casserole frequently) to thicken the sauce. 3 When beef is tender, remove thyme stalks and check seasoning. Divide among 6 individual pie dishes (each about 450ml/¾ pint), or one 2 litre (3½ pint) one. Set aside to cool. 4 Preheat oven to 200°C (180°C fan) mark 6. Lightly dust a work surface with flour and roll out pastry to 3-5mm (⅛-¼in) thick. Brush rims of pie dishes with egg. Cut out lids and crimp on to dishes – rerolling trimmings as needed. Brush with egg. If you like, reroll any further trimmings and use to decorate (remember to glaze decorations with egg). Cut small steam holes into the centre of each pastry lid. 5 Cook for 30-35min until pastry is deep golden. Serve. PER SERVING 726cals, 48g protein, 34g fat (17g saturates), 51g carbs (10g total sugars), 6g fibre GH TIP To more easily peel shallots, cover with boiling water and leave for 1min. Drain, cool and peel.