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Beef & Guinness Pot Pie


1 x 165g pack Arley Beef Pieces

1 tbs oil

1 red onion, peeled and sliced into rings

1 large clove garlic, peeled and crushed

100g chestnut mushrooms, sliced

1 tbs plain flour

200ml Guinness or stout

1tbs fresh parsley, chopped

120g puff pastry

  1. Preheat the oven to gas mark 7, 220C, 200C fan.
  2. Heat the oil in a saucepan over a medium heat, add the Beef Style Pieces and cook for 3-4 minutes, stirring occasionally.   Add the onions and garlic and  cook for a further 5 minutes until the onions are softened and the Beef Style Pieces are browned.
  3. Stir in the flour and cook for 1 minute stirring continuously. Blend in the Guinness, add the mushrooms and bring to the boil stirring  until the sauce is thickened.
  1. Remove the pan from the heat, stir in the parsley and season to taste. Pour the filling into an ovenproof dish or divide between 2 individual ones.
  2. Roll out the puff pastry on a lightly floured surface ( use ready rolled if you prefer)  and drape over the pie dish, press the pastry against the rim of the dish and trim any excess – this can be rerolled to make decorative trimmings for the pie.  Make a couple of cuts in the centre of the pastry, brush with milk and bake for 20-25 minutes until the pastry is golden and risen.