Steak and Guinness Pie

Ingredients:

1kg rump steak, cubed
1 tbsp plain flour
90g lard
1 tsp brown sugar
1 tbsp raisins (optional)
5 onions, chopped
300ml Guinness
8 slices of bacon
fresh parsley, chopped
1 batch shortcrust pastry dough (about 400g)

Method:

Season the flour then roll the meat pieces in this until well coated. Melt the lard in a frying pan and use to brown the meat in batches until nicely coloured. Transfer the meat to a heat-proof casserole with a slotted spoon then add the onions to the pan and fry for about 5 minutes, or until softened. Transfer to the casserole then scatter the raisins over the top (if wanted) and add the sugar. Pour the Guinness into the pan juices and stir to combine before pouring over the beef and onion mix in the casserole. Cover the dish tightly and transfer to an oven pre-heated to 170°C. Cook for about 150 minutes, stirring occasionally (top-up with water if the gravy becomes too thick).

When done, remove from the oven, take off the lid and allow to cool slightly. Now take your pastry and cut just over half. Roll this out and use to line the base and sides of a deep pie dish. Transfer to the oven and bake blind for about 10 minutes then remove from the oven and fill with the meat mixture. Roll out the remaining pastry and use to cover the pie. Pierce with a fork to make steam holes then return to the oven and bake for about 20 minutes, or until the pastry is cooked through and golden. Serve hot.