Steak & Guiness Pie 
This is a typical rustic, hearty style pub feed. Great for summer or winter feeds, simply serve with chips and salad in summer or roast vegetables in winter.
Makes 4 medium pies
Ingredients
1.5 kg diced steak
1 large (or 2 medium) diced onion
1 clove diced garlic
Olive oil
Half cup plain flour
350ml Guiness
Puff pastry
1 cup beef stock
Pepper
Worcestershire sauce
1 Bay leaf
1 beaten egg
Method
1. Brown the steak in a pan with a bit of olive oil, then put the steak and juices in to a bowl
2. Brown the onions and garlic in the same pan with a bit of olive oil.
3. Add the steak and juices back into the pan with the onion and garlic.
4. Add the beef stock and Guiness and slowly add the flour, stirring at the same time.
5. On a low heat simmer for about 2 hours, until the sauce thickens up.
6. Pre-heat your oven to 200c.
7. Divide the meat mixture into four oven proof pie dishes.
8. Roughly cut out pastry the same shape as the top of the pie dishes and place one of each over each pie dish and press a fork around the edge to seal. With a small knife stab a hole through each pastry top.
9. Brush some beaten egg over the top of each pastry top and put into the oven for about 25 minutes until the pastry has turned golden brown.
10. Serve while hot.