Description: This hearty and flavorful pie features tender beef and sweet carrots simmered in a rich gravy, all encased in a flaky Guinness-infused pastry. Perfect for a comforting family meal, this dish celebrates classic Irish flavors with a unique twist.

Preparation Time: 30 minutes

Cooking Time: 2 hours 15 minutes (including filling and baking)

Serving Size: Serves 6

Ingredients:

For the Filling:

• 1 lb (450g) stewing beef, cut into bite-sized pieces
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 2 cloves garlic, minced
• 1 cup (240ml) beef stock
• 1 cup (240ml) Guinness or other stout beer
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste

For the Guinness Pastry:

• 2 1/2 cups (315g) all-purpose flour
• 1/2 tsp salt
• 1 cup (225g) cold unsalted butter, cubed
• 1/4 cup (60ml) Guinness or other stout beer
• 1/4 cup (60ml) cold water
• 1 egg, beaten (for brushing)

Instructions:

Prepare the Filling:

1. Toss the beef pieces in the flour, shaking off any excess.
2. Heat the olive oil in a large pot over medium heat. Brown the beef in batches, then remove and set aside.
3. In the same pot, saute the onion, carrots, and garlic until softened, about 5 minutes.
4. Stir in the tomato paste, thyme, and bay leaf, then add the beef back to the pot.
5. Pour in the beef stock and Guinness, scraping the bottom of the pot to deglaze. Season with salt and pepper.
6. Reduce the heat, cover, and simmer for 1 1/2 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Remove the bay leaf.

Make the Pastry:

1. In a large bowl, combine the flour and salt. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
2. Gradually add the Guinness and cold water, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Assemble the Pie:

1. Preheat your oven to 400°F(200°C)
2. Roll out two-thirds of the pastry on a floured surface and line a 9-inch pie dish. Trim the edges.
3. Spoon the cooled beef and carrot filling into the pastry shell.
4. Roll out the remaining pastry and place it over the filling. Seal and crimp the edges, then cut a few slits in the top for steam to escape.
5. Brush the pastry with beaten egg.

Bake:

1. Bake for 25-30 minutes, or until the pastry is golden brown and crisp.
2. Let the pie cool for 10 minutes before serving.

Enjoy this rich and satisfying pie with a side of mashed potatoes or steamed greens!