Ingredients

- 1kg diced beef (brisket and chuck work well)
- 1 carrot, diced
- 1 onion, diced
- 1 medium celeriac, diced (use potato if you can't find it)
- 1 can Guinness
- 2 tbsp flour
- Salt and pepper to taste
- 2 sprigs of rosemary, finely cut
- One sheet of puff pastry
- Egg for egg wash
- 2 tbsp cornflour

Method

1. In a large bowl, season your beef with salt and pepper and add your flour.
2. Toss the beef so it's completely covered in flour.
3. In a large heavy-based pot over medium-high heat, seal off your diced beef. You are going to need to do this in batches as you don't want to overcrowd the pan.
4. Once all of the beef is sealed off, remove from the pan and set aside.
5. Add your onions and let the pan come back to temperature. Then add your carrot and celeriac and season with salt. Cook this for 6-7 minutes and add your rosemary.
6. Add the beef back into the pan followed by your can of Guinness. Stir well and simmer for 1.5-2 hours or until the beef is fork tender.
7. Mix your cornflour with some water. Once it's dissolved, add it to the cooked beef mixture and stir until the gravy has thickened.
8. At this point, it's best to let the pie filling cool before you try and cover it with puff pastry. You can do this but it's best to wait as the heat from the filling starts to melt the butter in the puff.
9. Fill your pie dish to the top with the beef and gravy, and cover with a piece of puff pastry.
10. Brush with egg wash and bake and 180°c oven for 20-25 minutes or until the top is beautiful and golden. Enjoy!

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