Beef, Mushroom, and Guinness Pie Recipe

In a large pot, heat some oil over medium heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.

In the same pot, add the onion and garlic. Cook until the onion is softened and translucent.

Add the mushrooms to the pot and cook until they release their moisture and start to brown.

Return the beef to the pot and add the Guinness beer, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir well to combine.

Bring the mixture to a boil, then reduce the heat and let simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors are well developed.

Preheat the oven to 400°F (200°C).

Transfer the beef mixture to a pie dish.

Roll out the puff pastry sheets and place one sheet on top of the pie dish. Trim the excess pastry, then brush the edge with the beaten egg.

Place the second puff pastry sheet on top, pressing the edges to seal. Cut a few slits on the top to allow steam to escape.

Brush the top of the pastry with the beaten egg.

Bake in the preheated oven for about 20 minutes, or until the pastry is golden brown and crispy.

Remove from the oven and let cool slightly before serving.