Guinness Pie

• 750g lean braising steak, eg, skirt of beef
• 4 tbsp plain flour
• Freshly ground salt and pepper
• 4 tbsp olive oil
• 1 tbsp tomato purée
• 500ml Guinness
• 350g shallots, peeled
• Few sprigs of thyme
• 2 bay leaves
• 2 garlic cloves, peeled
• 500g shortcrust pastry
• 1 free-range egg yolk mixed with 1 tbsp water

Dice the beef into 2.5cm cubes. Place the flour in a medium-sized bowl and season well with salt and pepper. Roll the beef in the flour to coat. Heat the oil in a large pan and fry the beef until golden brown in colour. Add the tomato purée and cook for 1 minute, stirring well. Then pour in the Guinness and add the shallot, thyme, bay leaf and garlic. Season with salt and pepper. Cover and simmer for 1½ hours. Remove the bay leaf and discard. Preheat the oven to 200C/Gas 6.4 Transfer the meat to a 20cm pie dish 5-7cm deep. Roll out the pastry and cover the pie. Scrunch the pastry to the edge of the dish and trim around the edge, leaving 1-2cm overhanging. Brush the top with the egg. Transfer to a baking tray and place in the oven. Bake for 15-20 minutes and serve immediately.