Ingredients Weight Measure
Oil 4 Tbsp.
Lean steak, diced 3-1/2 lbs.
Onions 10 oz.
Flat mushrooms, diced 7 oz.
Stock 13 oz.
Guinness® Beer 13 oz.
Tomato puree 2 oz.
Corn flour 1/2 oz.
TABASCO® brand Chipotle Pepper Sauce 2 oz.
Puff pastry 28 oz.
Egg, beaten 1 ea.


  1. In a pan, heat the oil and brown the lean beef cubes and onions for 8-10 minutes. Add the mushrooms.
  2. Mix together the stock, Guinness® and tomato puree and pour over the meat and vegetables. Bring to a boil and simmer for 1-1/2 hours or until the meat is tender.
  3. Once meat is cooked add the diluted corn flour and TABASCO® Chipotle Pepper Sauce and simmer for 5 minutes and allow to cool. Transfer to a large ovenproof pie dish.
  4. Roll out the puff pastry big enough to cover the pie dish. Dampen the edge of the dish with a little water and place pastry and lightly press the edge to seal.
  5. Brush with well-beaten egg and place into a preheated 350°F oven for 30 minutes or until the pastry is cooked and the filling piping hot and cooked thoroughly.

Yield: 12 servings