With the weather beginning to cool down, try this hearty warm meal at home courtesy of chef Ronny Ghantous.


  • 2kg diced chunk steak

  • 1 brown onion, medium dice

  • 1 teaspoon garlic mince

  • 150mL Guinness

  • ½ Litre veal stock

  • Salt and Pepper

  • 1 bunch thyme

  • 50gm flour

  • 30mL olive oil

  • 2 sheets puff pastry


  • 1.

    In a thick base saucepan sauté the onions, garlic, thyme and seasoning and add diced meat

  • 2.

    Lightly brown the meat off then add flour and stir for 1 minute on a low heat. Add the Guinness and veal stock

  • 3.

    Bring the mix to the boil and let simmer for approximately 45 minutes on low hear. Always ensure meat is covered by the stock and add more stock if needed.

  • 4.

    Once the pie mix is ready, place into a ceramic pie dish and cover it with a puff pastry.

  • 5.

    Place the pie into a preheated moderate over (180oC) and baked till the pastry is golden brown for approximately 10 minutes.

  • 6.

    Remove the pie from oven and serve immediately with mash and green peas.

  • Top Tips::

  • 1.

    The pie mix will be ready when the meat starts to break apart if pressed

  • 2.

    The lower the heat whilst cooking the meat, the more tender the meat will be

  • 3.

    Check the dish every 15 minutes to avoid over cooking.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 329kj
  • Fat Total 22g
  • Saturated Fat 7g
  • Protein 19g
  • Carbohydrate 12g
  • Sugar 0g
  • Sodium 360mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The recipe was brought to you by Ronny Ghantous, Executive Chef of the Gallagher Hotels. For more information, head too

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