Antony Worrall Thompson's beef and Guinness pie rec

Name: Antony Worrall Thompson's beef and Guinness pie recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 kg (3.3lbs) Grass-fed chuck steak, cut in 3-4cm pieces; 40 g (1.4oz) Seasoned flour; 55 g (1.9oz) Lard; 1 tbsp Black peppercorns; 2 tsp Sea salt; 3 tsp Dried oregano; 1 tsp Soft thyme leaves; 125 g (4.4oz) Soft dark muscovado sugar; 1 tbsp Good olive oil; 25 g (0.9oz) Unsalted butter; 2 Onions, peeled and roughly chopped; 6 Sage leaves, finely chopped; 18 Stoned prunes; 1 440ml can Guinness; 1 Block shop bought puff pastry; 2 Egg yolks for glazing

Servings: persons

1.5 kg (3.3lbs) Grass-fed chuck steak, cut in 3-4cm pieces
40 g (1.4oz) Seasoned flour
55 g (1.9oz) Lard
1 tbsp Black peppercorns
2 tsp Sea salt
3 tsp Dried oregano
1 tsp Soft thyme leaves
125 g (4.4oz) Soft dark muscovado sugar
1 tbsp Good olive oil
25 g (0.9oz) Unsalted butter
2 Onions, peeled and roughly chopped
6 Sage leaves, finely chopped
18 Stoned prunes
1 440ml can Guinness
1 Block shop bought puff pastry
2 Egg yolks for glazing

1
Brown the meat all over in hot dripping, remove and set aside to cool.
2
In a food processor blend together the flour, lard, ppeppercorns, sea salt, oregano and thyme leaves, until you have a fine paste.
3
If it appears too dry add a little water.
4
Coat the beef all over with the paste, cover and refrigerate overnight, (ideally!)
5
turning the meat from time to time.
6
Preheat oven to 150 degrees C/Gas mark 2.
7
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.
8
Sprinkle with the flour and stir to combine.
9
To the same casserole, add the beef and any marinade.
10
Add the sage, prunes and Guinness, stir to combine, bring to the boil, cover and place in the oven for 2 1/2 -3 hours.
11
Remove from the oven.
12
Place the mixture in a pie dish then cover with puff pastry, egg glaze, decorate according to your liking, egg glaze again.
13
Alternatively share between individual pie dishes.
14
Bake in a 180 degrees C/Gas mark 4 oven for 40-50 minutes until pastry is cooked and filling is hot.
15
Serve with mash and your favourite green vegetable.

1355

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1.5 kg (3.3lbs) Grass-fed chuck steak, cut in 3-4cm pieces, 40 g (1.4oz) Seasoned flour, 55 g (1.9oz) Lard, 1 tbsp Black peppercorns, and more.

Yes, Antony Worrall Thompson's beef and Guinness pie recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Antony Worrall Thompson's beef and Guinness pie recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions