Neven Maguire's Irish Angus Beef & Guinness Pie

INGREDIENTS

• 1 Twin Pack Simply Better Irish Angus Lean Diced Steak Pieces
• 3 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 2 Large Onions, finely chopped
• 2 Celery Sticks, finely chopped
• 3 Tbsp. Plain Flour, plus extra for dusting
• 1 Carton Simply Better Irish Angus Beef Stock
• 1 Bottle Guinness Stout (330ml)
• 2 Packs Simply Better Irish Baby Carrots, trimmed
• 2 Bay Leaves
• 1 Tsp. Fresh Thyme Leaves
• 1 Pack Simply Better All Butter Puff Pastry, thawed
• 1 Simply Better Irish Free Range Corn Fed Large Egg, beaten
• Simply Better Achill Island Sea Salt and Freshly Ground Black Pepper
• Buttered Steamed Simply Better Irish Cavolo Nero, to serve (optional)

METHOD

1. Preheat the oven to 160°C (325°F/Gas Mark 3). Dry the beef with kitchen paper and allow to come back to room temperature. Heat a frying pan over a high heat. Season the beef and then add half the oil to the pan and sear the beef in batches until browned. Transfer to a plate. Add the rest of the oil to a skillet pan and sauté the onions and celery for 5 minutes. Add the beef to the skillet pan and then stir in the flour and cook for 1 minute, stirring. Pour in the stock, allowing it to bubble down.
2. Pour the Guinness into the skillet and add the carrots and herbs. Season with salt and pepper and then bring to a simmer. Transfer to the oven and cook for 2 hours until the beef is tender. Remove from the oven and discard the herbs then carefully strain out about 200ml of the cooking juices through a sieve into a jug which will be used as a gravy. These will sit happily covered in the fridge for up to 3 days.
3. Roll out the puff pastry on a lightly floured work surface so it is large enough to cover the pie filling. Use any puff pastry trimmings to make decorations and use a little of the beaten egg to stick them down. Brush the top of the pie with the beaten egg.
4. Preheat the oven to 180°C (350°F/Gas Mark 4) with a baking tray on the middle shelf. When the oven is hot bake the pie for 30-40 until the pastry is cooked through and golden brown and the filling is piping hot. Meanwhile, reheat the reserved juices in a small pan and pour into a gravy boat. Serve the pie straight to the table with the gravy alongside so that everyone can help themselves with a separate bowl of the Cavolo Nero, if liked.