Steak and Guinness pie

Method

1. Add the water, lard and butter to a saucepan and put on a medium-high flame. Bring to the boil and immediately incorporate the flour. Mix vigorously until all the flour is fully combined. Remove from the pan, wrap in cling film and refrigerate fully for at least 3 hrs.
2. For the filling: Add all the ingredients (except for the steak, 1 x 15ml of Guinness, mushrooms and onions) to a thick-bottomed pan and bring to the boil.
3. Add the steak, bring quickly back to the boil and remove any impurities from the surface of the mix. Reduce the heat and simmer slowly for 1 to 1½ hrs until meat is tender and sauce is thickened.
4. Remove from the heat and add the remaining Guinness along with the mushrooms and onions. Cool in a refrigerator until fully chilled.
5. To make the pie: Remove the pastry from the refrigerator and allow to warm to room temperature. Roll out half the pastry for the base and half for the lid. Line a suitable pie dish with the pastry, add the chilled steak filling, top with remaining pastry and decorate as desired.
6. Conclude with a wash glaze of egg yolk and salt for a glossy finish and bake in a pre-heated oven at 170°C for 1 hr until golden brown and filling is piping hot.

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