Beef and Guinness pot pies
Serves 6
1.5 kg boneless beef shin
2 tbsp olive oil
4 celery hearts, trimmed and halved lengthways, leaves reserved
8 shallots, peeled whole
8 garlic cloves, peeled whole
1 bunch small carrots, peeled
1 tbsp tomato paste
1 litre Guinness
3 tbsp tarragon leaves
2 sheets store-bought puff pastry, cut into 6 x 11cm rounds
1 egg, lightly beaten
1. Preheat oven to 200°C.
2. Rub beef shin with oil and season with salt and black pepper. Place in a cast-iron casserole dish. Add celery, shallots, garlic and carrots around the beef and put in the oven. Cook for 45 minutes. Remove the dish from the oven, add tomato paste, Guinness and tarragon and cover with a lid or a sheet of aluminium foil.
3. Place back in the oven and cook at 180°C for about 3½ to 4 hours or until the beef shin is tender and the sauce has thickened. Remove meat from the sauce and tear into chunks. Return beef to the sauce, season to taste. Spoon into 6 x 375ml casserole pots or pie dishes, top with pastry and brush lightly with beaten egg and garnish with celery leaves. Bake for 20 minutes or until golden.
