b'Beef & GuinnessPiesPrep Time: 15 min This is a classic dish, perfect for the winter. Cook Time: 1 hr Ideal to make on a cold and rainy winters Baking time: 25 min day, and to be enjoyed with a glass of red by Resting time: 20 min an open fire. You wont be disappointed.Servings: 8 pies To make filling put a teaspoon of butter with a tablespoon of olive oil in a heavy based pan over Pie Filling high heat.Butter and olive oil for cooking Brown the beef in batches, dont over fill the pan 2.5kg beef topside, roughly dicedand season with salt & pepper.into 15mm cubes When beef is done set aside in large bowl that will 2 large brown onions, sliced catch all of the beef juices.4 garlic cloves, sliced While beef is resting, turn the heat down low and in the same pan add more butter and olive oil, 2 sprigs thyme add onion, garlic and herbs and cook gently for 15 minutes.2 sprigs rosemary Stir in flour and cook for a further 2 minutes. Then 2 tbsp plain flour add the beef and all of the juices from the bowl and stir in.750ml Guinness Pour in the Guinness and bring to the boil and 100g frozen peas turn heat down to a slow simmer and leave to cook for 45 minutes1 hour, stirring occasionally until beef is tender. Leave to cool before using or refrigerate overnight.Pastry Pre heat oven on 180C and grease 8 pie tins.Base, 4 sheets frozen shortcrust pastry, thawed Cut shortcrust pastry sheet and place in pie tins Lid, 4 sheets frozen puff pastry,for base. Make sure it is big enough to hang over the sides of the pie tins. This will make it easier to thawed seal.1 beaten egg Fill with the cooled beef mixture level with the top Poppy seeds of the pastry base.Brush the pastry edges with beaten egg to help them stick.120'