The Grand Tour Story
The Grand Tour leaves the Norwegian fjords behind and crosses the North Sea until rolling green fields, dry stone
walls and cosy village pubs begin appearing on the horizon. Rain taps gently against old windows, peat fires crackle
in the corners, and somewhere in every village there's a kitchen slowly cooking beef until it barely needs chewing.
Welcome to Ireland.
We arrive in County Galway just as the evening crowd begins gathering inside a tiny country pub. Pints are settling
quietly on polished wooden bars while rich beef pies emerge from the kitchen with golden pastry and thick gravy
spilling from the edges.
Our guide, Seamus, smiles as he slices into one.
"A good Irish pie should warm your hands before it warms your stomach."
One bite later, the journey suddenly felt much shorter.
You’ll Need
For the Beef Filling
600g diced stewing beef
1 tbsp vegetable oil
1 large onion, finely diced, 3 cloves garlic, finely grated, 2 carrots, diced small
150ml Guinness stout, 150ml beef stock, 1 tbsp tomato purée, 1 tsp Worcestershire sauce
1 tsp dried thyme, 1 tsp smoked paprika, 1 tsp sea salt, ½ tsp cracked black pepper
1 tsp cornflour mixed with 1 tbsp water
For the Parcels
1 sheet ready-rolled puff pastry
1 egg, beaten
To Finish
Fresh parsley, chopped
Optional but dangerous
Creamy mashed potatoes
Garden peas
Irish butter
Cold Irish stout
Method
Preheat your air fryer to 190°C.
Add the vegetable oil, beef, onion, garlic and carrots to a foil tray or heatproof dish.
Air fry for 10 minutes, stirring halfway, until the beef begins to brown.
Stir in the Guinness, beef stock, tomato purée, Worcestershire sauce, thyme, smoked paprika, sea salt and black
pepper.
Return to the air fryer for 18–20 minutes, stirring once, until the beef is tender and the sauce has reduced.
Stir in the cornflour slurry and cook for another 3 minutes until the gravy becomes rich and thick.
Allow the filling to cool slightly.
Cut the puff pastry into four equal squares.
Spoon the beef filling into the centre of each square.
Fold into parcels and seal the edges firmly with a fork.
Brush with beaten egg.
Air fry at 190°C for 10–12 minutes, until the pastry is beautifully puffed, crisp and deep golden.
Scatter with chopped parsley and serve immediately with mashed potatoes or peas if using.