For the beef and vegetable mix
- olive oil, for frying
- 500 g Irish stewing beef, cut into large chunks
- 50 g seasoned flour
- 2 tbsp tomato purée
- 1 garlic clove, crushed
- 1 large onion, chopped
- 2 carrots, chopped
- 100 ml red wine
- 500 ml stout
- 1 fresh thyme sprig
- 2 bay leaves
- 2 tbsp HP brown sauce
- 400 g can plum tomatoes
For the pithivier¬
- 675 g reserved cooked beef and vegetable mix
- 675 g beef sausages, removed from their skins
- 450 g rough puff pastry, thawed if frozen
- a little plain flour, to dust
- 2 egg yolks
- sea salt and freshly-ground black pepper
To serve
- creamed mashed potatoes
- honey-glazed Chanterelle carrots