Tomorrow is St Patrick’s day and this beef and Guinness pie is a cracking way to kick off your celebrations before heading out for a pint (or two) of the black stuff.

Ingredients:

Serves 4-6

1.5 kg grass-fed chuck steak, cut in 3-4cm pieces

40g seasoned flour

55g dripping or lard

1 tablespoon black peppercorns

2 teaspoons sea salt

3 teaspoons dried oregano

1 teaspoon soft thyme leaves

7 cloves garlic, peeled

125  soft dark muscovado sugar

1 tablespoon good olive oil

25g unsalted butter

2 onions, peeled and roughly chopped

6 sage leaves, finely chopped

18 stoned prunes

1 x 440ml can Guinness

1 block shop bought puff pastry

2 egg yolks for glazing

Method:

Brown the meat all over in hot dripping, remove and set aside to cool.

In a food processor blend together the sea salt, oregano, pepper, thyme leaves, garlic and muscovado sugar until you have a fine paste.  If it appears too dry add a little water.

Coat the beef all over with the paste, cover and refrigerate overnight,  turning the meat from time to time.

Preheat oven to 150C/Gas mark 2. In a heavy casserole dish heat the butter and oil until foaming, add the onions and fry them until they take on a little colour. Sprinkle with the flour and stir to combine.

To the same casserole, add the beef and any marinade.

Add the sage, prunes and Guinness, stir to combine bring to the boil, cover and place in  the oven for 2 ½ -3 hours. Remove from the oven.

Place the mixture in a pie dish then cover with puff pastry, beat the egg and brush it liberally over the pastry glaze. Alternatively share between individual pie dishes.

Bake in a 180C/Gas mark 4 oven for 40-50 minutes until pastry is cooked and filling is hot.

Serve with mash and your favourite green vegetable.

Photo and recipe credited to: awtrestaurants.com and awtonline.co.uk

Find out more:

Check out our recipe channel

Sign up for the Debate Your Plate newsletter.

Join us on Facebook and follow us on Twitter.

Add your favourite local food producer/shop to our directory.