He'd smell like a mixture of clean laundry and mud, and his laugh would make your beer tremble. But of course he'd still know how to treat a lady right, this is a rough tough gentleman 's pie after all. The mixture of steak, Guinness and seriously strong cheese make the most incredible, rich pie filling, while the pastry is the perfect buttery, crispy, soft vessel for all that gravy. I make this for my dad and brothers for brownie points (but really I make it for me as it's my absolute favourite). The only thing that's a little bit tricky about this recipe is the pastry. I make Leith's Rough Puff Pastry but you could always speed things up a bit by buying really good ready made puff pastry. I like to make my pie filling the day before I make my pie. This way it has all night to mingle and get delicious in the fridge. It's also much better for baking the pastry, we don't want any soggy bottoms. Add a glug of olive oil to a large saucepan over a medium heat. Once it's hot toss in your onions. Fry until soft and then add your carrots, parsnips, mushrooms and garlic. Mix it all together before adding your beef, salt, pepper and rosemary. Turn the heat up a bit and fry it all together for about 5mins. When the meat's gotten a little colour, add your flour and pour in your Guinness. Simmer for a few