Beef and Guinness Pie with Oyster

Open the oyster just before serving, and place on a plate beside your Beef and Guinness Pie.


  • 700 g cheek of beef
  • 2 (or one large onion) onions (peeled and chopped)
  • 3-4 pints of guinness
  • 4 carrots (peeled and chopped)
  • 18 pearl onions (trimmed)
  • 150 g celeriac (peeled and diced)
  • 2 cloves of garlic (chopped)
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 30 ml olive oil
  • 50 g plain flour (seasoned)
  • salt and pepper to taste
  • 6 fresh oysters
  • for the puff pastry:
  • 500 g plain flour
  • 1 tsp salt
  • 200 ml water
  • 25 ml white wine vinegar or lemon juice
  • 50 g melted butter
  • 400 g chilled butter
  • 1 beaten egg


  1. Preheat the oven to 180°C/Gas 4.
  2. Trim the beef cheeks and place them with the carrots, celeriac, garlic, bay leaves, thyme and rosemary in a dish and pour over enough Guinness to cover.
  3. Cover and leave in the fridge to marinate for between 2-12 hours, or overnight.
  4. Remove from the fridge, drain the meat and pat with kitchen roll to remove excess moisture.
  5. Dust the beef cheeks with the seasoned flour, and heat the oil in a frying pan and sear each piece of beef in batches until golden on all sides.
  6. Bring the Guinness to the boil in a saucepan.
  7. Put the celeriac, carrots and onion in a roasting tray and place the seared beef cheeks on top.
  8. Cover with the reduced Guinness, add the pearl onions and celeriac, cover with the tin foil. Roast in the oven at 130C for 3 hours.
  9. Once cooked, remove from the oven and let it cool in the cooking juices.
  10. Remove the meat from the dish and strain the liquid into a saucepan.
  11. Reduce the liquid into a sauce and check for seasoning.
  12. For the Pastry:
  13. Sieve the flour into a bowl with the salt.
  14. Stir in the water, vinegar and melted butter.
  15. Mix until it forms a soft ball and then wrap in clingfilm and refrigerate for 30 minutes.
  16. Remove the pastry from the clingfilm, flour the counter and roll the dough into a large square shape.
  17. Place the slab of butter in the centre and fold the pastry over the butter completely, wrap in clingfilm and leave to chill for 20 minutes.
  18. Roll the pastry into a narrow rectangle shape about half an inch thick.
  19. Fold one corner over to about one third of the length and then fold the remaining pastry over that, wrap and refrigerate again for 20 minutes.
  20. Repeat this process at least six times.
  21. The more the pastry is folded and the butter spread throughout the dough the lighter it will be.
  22. After final rolling leave in the fridge for at least 30 minutes before using it for your pies.
  23. To Assemble:
  24. Divide the beef into individual 6-inch oven-proof dishes and place the puff pastry on top.
  25. Add some of the pre-cooked carrots, pearl onions and celeriac and then place your chilled puff pastry on top into the individual 6-inch oven-proof dishes.
  26. Brush the sides of the dishes with a little of the beaten egg.
  27. Cut a round of puff pastry big enough to cover each dish and trim off the excess.
  28. Brush the pastry with the remaining beaten egg and place on a baking tray.
  29. Bake in a pre-heated oven at 200C until the pastry is golden.
  30. Open the oyster just before serving, and place on a plate beside your Beef and Guinness Pie.


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