Beef And Guinness Pot Pie - cooking recipe

Ingredients

2 1/4 lb beef braising meat, fat removed, cut into 1 1/4 inch cubes
1/4 cup all-purpose flour, plus 2 tbsp
2 tbsp oil
1 None onion, chopped
2 stalks celery, chopped
1 None carrot, chopped
7 oz button mushrooms, quartered
4 slices bacon, chopped
1 1/2 cups Guinness
3/4 cup beef stock
1 tbsp tomato paste
27 oz frozen puff pastry, thawed
1 None large egg, lightly beaten

Preparation

Dredge beef in 1/4 cup flour, shaking off excess. Heat 1 tbsp oil in a heavy-bottomed saucepan over high heat. Sear beef, in batches, for 2-3 mins. Set aside.
Reduce heat to low and add remaining oil. Cook onion, celery and carrot, covered, for 5 mins, stirring occasionally, until softened. Increase heat to high and add mushrooms and bacon. Cook for 5 mins, or until bacon is browned. Stir in 2 tbsp flour and cook for 2 mins. Deglaze pan with Guinness and stock. Simmer for 3 mins, stirring, until thickened slightly then reduce heat to low and add beef and tomato paste. Simmer for 45 mins then set aside to cool completely.
Preheat oven to 400\u00b0F. Grease a large baking dish or Dutch oven.
Cut puff pastry in 1/2. Roll 1 portion out until 1/8 inch thick then cut out into a shape 2 inches wider on all sides than prepared baking dish. Score lightly in a crisscross pattern and set aside.
Roll out remaining dough until 1/8 inch thick. Use to line prepared dish, letting edges overhang. Fill with beef mixture then top with scored pastry dough. Brush top and edges with egg. Fold overhanging pastry over onto pastry top to form a rustic edge. Bake for 45 mins, or until golden brown.