This is proper comfort food, Wild West Gourmet style. Tender beef chuck steak is slow-cooked with our original Worcester Sauce and good old-fashioned Guinness until it becomes deep, rich, savoury, and beautifully hearty. Tucked under golden pastry, it is the kind of pie that fills the kitchen with the promise of dinner and brings everyone to the table hungry.
The original Worcester Sauce gives the filling its deep, rounded flavour, but this recipe is easy to turn up a notch. Swap in our Habanero Worcester for a gentle warmth, or go bold with Ghost Pepper Worcester if you like your comfort food with a proper kick.
However you make it, this is a family-satisfying pie that may very well have everyone asking for seconds.
Serves: 4-6 | Made in 15 minutes
Ingredients
600g beef chuck, cut into 2–3 cm cubes
3 tbsp Worcester Sauce
2 tbsp olive oil
1 large onion, diced
2 carrots, sliced or diced
2 cloves garlic, minced
1 cup frozen peas
1 large handful fresh spinach
2 tbsp tomato paste
1 cup Guinness or other dark stout
1 cup beef stock
1 tsp fresh thyme (or ½ tsp dried)
1 -2 sheet puff pastry
1 egg, beaten (for egg wash)
Black sesame seeds
Salt and pepper
Method
- Season the beef with salt and pepper. Heat olive oil in a large pan over medium-high heat and brown the beef until just seared. Remove and set aside
- In the same pan, add onion, carrots, and garlic. Cook for around 5 minutes until softened
- In a slow cooker or large pot, return the beef and add all vegetables, including spinach and peas. Add Guinness, beef stock, tomato paste, Worcester Sauce, and thyme
- Cover and cook on low heat for 2 hours, until the beef is tender and the sauce has thickened
- Preheat oven to 200°C. Prepare your puff pastry sheets by slicing into squares approx. 4cm x 4cm
- Transfer the beef filling into a pie dish. Lay the puff pastry over the top, starting with squares around the outside and working your way into the centre, making sure to overlap each square slightly as you go. Brush with egg wash and sprinkle black sesame seeds over the top
- Bake for 25–30 minutes, until the pastry is golden and crisp. Remove from oven and enjoy!
- Serve with your favourite veggies, baby potatoes, or simply as is
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