SOME 10 million pints of Guinness are downed every day in 150 countries around the world, but that figure might spike this week as drinkers celebrate 250 years of the black stuff.

In 1759 Arthur Guinness signed the lease on the St James’ Gate Brewery and since then the legendary stout has remained the unofficial drink of Ireland – in fact Ireland’s post office has even printed a stamp to comemorate the anniversary.

Legend has it that it takes 119.5 seconds to pour a pint of the black stuff, although as the advert once claimed “good things come to those who wait”.

And it seems drinkers are prepared to wait.

“Guinness outsells all other brands here,” says Sebastian Hills, manager at O’Neill’s in Bournemouth.

He’s teaching me how to pour a perfect pint, complete with a shamrock in the head. I don’t pour a bad pint, but sadly my attempt at a shamrock left a lot to be desired – “what’s the craic with that?” an Irishman might say.

However, Guinness isn’t all about the wet trade. In fact many a home cooked dinner or meal out might contain a spot of the black stuff, like this recipe, which come courtesy of O’Neill’s.

Steak and Guinness Pie

For the shortcrust pastry:

75g wheat flour

35g lard

35ml water

15g butter

Pinch salt

For the Steak & Guinness Filling:

90g chucks of beef steak

35ml water

30ml Guinness

1 medium onion, chopped

5g gravy mix

1 tomato, chopped

2 baby onions

15g thick cut flat mushrooms

Pastry: Add the water, lard and butter to a saucepan and put on a medium high flame. Bring to the boil then add the flour.

Mix vigorously until all the flour is fully combined.

Remove from the pan, wrap in cling film and refrigerate for at least three hours.

Then knead the dough on a floured surface and roll out about 5mm thick. Reserve enough pastry to make a lid and use the larger piece of dough to line the base and sides of a 20cm plain flan ring or pie dish.

For filling: Add all the ingredients (except for the steak, half the Guinness, mushrooms and onions) to a thick-bottom pan and bring to the boil.

Remove from the heat and add the remaining Guinness along with the mushrooms and onions. Cool in a refrigerator until fully chilled then add chilled steak filling, top with remaining pastry and decorate as desired.

Glaze with beaten egg yolk and salt for a glossy finish and bake in a pre-heated oven at 170C for one hour until golden brown.