Steak and Guinness® Pie
TAP FOR METHOD
This pie is the ultimate comfort food. Rich, intense and melt in the mouth with the subtle bitterness of Guinness® and the smooth creaminess of Guinness® Cheddar, the perfect partnership for the perfect pie!
Preheat the oven to gas mark 5/190°C/375ºF.
Peel and roughly slice the red onions, carrots, celery and field mushrooms and finely chop the rosemary and thyme.
Heat a tablespoon of olive oil in a large ovenproof pan over a low heat, add the red onions and fry for about 10 minutes until softened.
Increase the heat and add the carrots, celery, mushrooms, garlic, cubed beef, finely chopped herbs, a generous pinch of salt and freshly ground black pepper, stir and fry for about 5 minutes. Then pour in the Guinness®, stir in the flour and add a little water to cover the ingredients.
Simmer for 5 minutes then cover the ovenproof pan with a lid and place in the pre-heated oven for 3 hours, stirring occasionally, until the stew filling is rich, dark and thick just like a pint of Guinness®, and the meat is perfectly tender.
Meanwhile, flour a clean work surface and roll out the puff pastry to about 0.4cm thick.
Coarsely grate the Guinness® Cheddar, stir half through the pie filling and leave to cool slightly.
Transfer the pie mixture to an ovenproof pie dish (we love to use Falcon Enamel) and sprinkle on the remaining Guinness® Cheddar. Place the puff pastry over the top and pinch or fold the edges to seal. Lightly score the pastry with a wave-like pattern to replicate the famous Guinness® ‘Liffy lines’. You can even decorate your pie with a cut out pastry Guinness® harp if you’re feeling ambitious!
Beat the egg and brush over the top of the pie. Bake directly in the middle of the oven further 45 minutes, or until the pastry is golden and beautifully puffed-up.
Serve piping hot with buttered spring cabbage and a pint of plain of course!
400 ml of Guinness®
1 kg of organic beef brisket or stewing steak cut into 2 cm cubes (we like ours to be Irish but British will do just fine!)
3 large red onions
3 large carrots
3 sticks of celery
4 large field mushrooms
4 cloves of garlic
A few sprigs of fresh rosemary and thyme
1 tbsp olive oil
2 tbsps plain flour
200 g Guinness® Cheddar
170 g all-butter puff pastry (we use pre-made but by all means make your own. This Rachel Allen Easy Puff Pastry recipe is fantastic http://www.rachelallen.com/post/puff-pastry )
1 large free-range egg