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This was suggested by Sweet who said we had too much potato recipes. "Tayto Piggie" too much tayto recipes sweet are you absolutely bonkers there can never be too much tayto recipes.

Anyway its massively complicated but has beer int hit!hurrah



Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Ingredients:

FOR THE PASTRY
7 oz/200g all purpose/plain flour
pinch of salt
4 oz/ 110g butter, cubed or an equal mix of butter and lard
2-3 tbsp cold water
1 egg, beaten for glaze
FOR THE FILLING
1oz/25g all purpose/plain flour
1lb/900g chuck steak cut into 1"/2.5cm cubes
¾ oz/ 20g butter
1 tbsp vegetable oil
2 large onions, thinly sliced
2 carrots chopped in to 1"/2.5cm cubes
2 tsp Worcestershire sauce
2 tsp tomato puree
17 fl/oz/500 ml Guinness or stout
1½ pints/300ml hot beef stock
2 tsp sugar
Salt and ground pepper

Preparation:

Make the pastry following these instructions

Place the flour in a large bowl and season with salt and ground black pepper, add the cubes of meat and toss well in the flour until evenly coated.
Heat the butter and oil in a large, heavy-based, flameproof casserole dish until the butter has melted. Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.
Add the onions and carrots to the pan and fry gently for about 2 minutes then return the meat to the pan with the Worcestershire sauce, tomato puree, ale stock and sugar. Grind in plenty of black pepper and a little salt, stir well and bring to the boil. Cover, reduce to a gentle simmer and cook slowly for about 2 hours until the meat is tender and the sauce has thickened and is glossy. Remove from the heat, place into a 2½ pint/1.5 liter deep pie dish and leave to cool completely.
Heat the oven to 400F/200C/Gas 6.
Roll out the pastry to 1/8"/3mm. Cut a ¾"/2cm strip from the rolled-out pastry. Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down. Cut out the remaining pastry about 1"/2.5cm larger than the dish. Sit a pie funnel in the center of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy.
Place the pastry lid over the top and press down to the edge and seal. trim off any excess pastry an crimp the edges with a fork or between your thumb and forefinger. Brush the top with beaten egg and make a hole in the center to reveal the pie funnel. Bake for 30 - 35 minutes until the pastry is crisp and golden.
Optional - You can decorate the top of the pie with pastry trimmings as you like.