Nadiya’s Meat and Guinness Pie

SERVES 3-4

Nadiya says: “The long, slow cooking needed for this casserole really brings out the wonderful flavour of the beef.

“If you have cooked the steak the day before, remove it from the fridge an hour before putting the pie together. Ideally make the stew the day before serving to allow the flavours to really develop.”

WHAT YOU’LL NEED

25g butter

1 tbsp oil

2 onions, chopped

2 carrots, chopped

2 sticks celery, chopped

100g smoked lardons

900g chuck steak, cut into 2.5cm cubes 1tbsp seasoned flour

500ml Guinness

1 beef stock cube

2 tbsp redcurrant jelly

500g block of puff pastry

1 egg beaten with 1 tbsp milk for glazing

A 2.5l pie dish, roughly 18cm base

METHOD

Heat the oil and butter in a large ovenproof casserole and fry the vegetables with the lardons until starting to brown, remove using a slotted spoon and set aside. Toss the beef in the seasoned flour and fry in two batches in the same pan. Return the vegetables to the pan with the Guinness, crumbled stock cube and the redcurrant jelly. Bring to the boil, cover and place in the oven for two hours until the meat is tender.

Roll out the pastry to about 4mm thick, then cut a circle about 28cm across for the base. Cut another circle for the top about 18cm across.

Lightly grease the pie dish and lay the 28cm circle into the dish, pressing it down over the rim. Bring the steak stew to a simmer then spoon into the pie, brush around the rim with some of the egg/milk mixture, then lay on the top layer of pastry, pressing it well down, then make three or four small slits with a sharp knife to let the steam escape.

Trim off pastry and crimp the edges with a fork. Bake in a 200C oven for 10 mins, then reduce the heat to 180C and cook for a further 45-50 minutes until it’s nicely golden.

Recipe donated by Nadiya Hussain for the Tilda United Nations World Food Programme 2017 Mums Helping Mums cookbook. Tilda is donating a meal for every bag of Pure Basmati Dry (5kg, 1kg) and TSB sold in the UK to expectant mums in Bangladesh. A host of celebrities have donated recipes to create the cookbook, which can be downloaded at tilda.com