Irish Recipe with Guinness from Antony Worrall Thompson

Celebrity chef Antony Worrall Thompson will be cooking up this classic treat on St Patrick’s Day



Grass-fed Beef and Guinness Pie ( and


(Serves 4-6)






1.5 kg chuck grass-fed steak, cut in 3-4cm pieces


40g/1 and half oz seasoned flour


55g /2oz dripping or lard


1 tablespoon black peppercorns


2 teaspoons sea salt


3 teaspoons dried oregano


1 teaspoon soft thyme leaves


7 cloves garlic, peeled


125/4 oz soft dark muscovado sugar


1 tablespoon good olive oil


25g/1oz unsalted butter


2 onions, peeled and roughly chopped


6 sage leaves, finely chopped


18 stoned prunes


1 x 440ml can Guinness


1 block shop bought puff pastry


2 egg yolks for glazing






· Brown the meat all over in hot dripping, remove and set aside to cool.


· In a food processor blend together the next six ingredients until you have a fine paste. If it appears too dry add a little water.


· Coat the beef all over with the paste, cover and refrigerate overnight, (ideally!) turning the meat from time to time.


· Preheat oven to 150C/Gas mark 2. 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. Sprinkle with the flour and stir to combine.


· To the same casserole, add the beef and any marinade.


· Add the sage, prunes and Guinness, stir to combine bring to the boil, cover and place in the oven for 2 ½ -3 hours. Remove from the oven.


· Place the mixture in a pie dish then cover with puff pastry, egg glaze, decorate according to your liking, egg glaze again. Bake in a 180C/Gas mark 4 oven for 40-50 minutes until pastry is cooked and filling is hot.


· Serve with mash and your favourite green vegetab


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