Beef & Lentil Guinness Pie

Directions

1. Preheat oven to 425⁰F (220⁰C).
2. Cook bacon in a large rondeau over medium to high heat until crispy. Remove from pan, reserving the rendered fat.
3. In a mixing bowl, toss beef with the flour. Add to the pan and brown on all sides. Add lentils and carrots and sauté for roughly 3 minutes. Remove and reserve with the bacon.
4. Add oil and sauté the onions and garlic until translucent and aromatic, add peas and allow them to thaw in the pan.
5. Add beer and bring to a boil for 1 minute. Add stock, steak sauce, tomato paste, thyme, and pepper to the rondeau. Stir to mix. Add reserved beef, lentil, and bacon.
6. Bring to a boil, reduce to a simmer, and cook covered for 1 hour. Uncover and simmer for an additional 20 minutes.
7. Ladle stew into 10 ramekins or pie dishes. Top with dough, folding under the rim of the dish and pressing down edges to seal.
8. Combine milk and egg whites in a small bowl and brush the mixture over the top of the dough. Cut three small slits in the top of the dough to vent.
9. Bake in oven for 15 minutes, or until crust is golden.