- 1½ lb (700 gm) sirloin steak cut into 1" (2.5 cm) cubes
- 3 tbsp (45 ml) plain white flour
- 3 tbsp (45 ml) olive oil
- 2 medium yellow onions, chopped
- 3 cloves garlic, minced
- 1½ cups (350 ml) Guinness
- 1½ cups beef stock (do not substitute bouillon cubes)
- 1 tsp (5 ml) dried thyme, or leaves from 2 sprigs of fresh thyme
- salt and pepper to taste
- 5 - 6 button mushrooms, sliced
- puff pastry (I just use store-bought)
- 1 egg, beaten
Dredge the beef cubes in the flour and brown in batches in the oil. Set aside.
Saute the onions and garlic in the remaining oil until soft and translucent.
Return the meat to the pan and add the liquids and seasonings.
Bring to a boil and then reduce to low heat.
Simmer covered, for two hours, stirring occasionally.
Add the mushrooms after the first hour.
Remove the lid for the final half hour of cooking and allow the gravy to reduce to desired thickness, stirring as needed.
Allow to cool. Transfer meat mixture to desired pie container(s) and top with puff pastry.
Brush pastry topping with egg wash.
Bake at 400 °F or 200 °C for about 30 minutes until pastry has risen and is golden-brown.