As Olly Murs tweeted on 22nd December “Time for Irish beef and Guinness Pie…Me Thinks”
With a Pork Pie hat!
Beef and Guinness Pie brings together two of Ireland’s most famous products, beef and Guinness in a hale and hearty pie. The long-slow cooking of the filling creates not just perfectly tender beef, it also allows the flavor of the Guinness to permeate the meat and the vegetables and produce a thick, luscious sauce.
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 3 hours
- FOR THE PASTRY
- 7 oz/200g all purpose/plain flour
- pinch of salt
- 4 oz/ 110g butter, cubed or an equal mix of butter and lard
- 2-3 tbsp cold water
- 1 egg, beaten for glaze
- FOR THE FILLING
- 1oz/25g all purpose/plain flour
- 1lb/900g chuck steak cut into 1″/2.5cm cubes
- ¾ oz/ 20g butter
- 1 tbsp vegetable oil
- 2 large onions, thinly sliced
- 2 carrots chopped in to 1″/2.5cm cubes
- 2 tsp Worcestershire sauce
- 2 tsp tomato puree
- 17 fl/oz/500 ml Guinness or stout
- 1½ pints/300ml hot beef stock
- 2 tsp sugar
- Salt and ground pepper
- Place the flour in a large bowl and season with salt and ground black pepper, add the cubes of meat and toss well in the flour until evenly coated.
- Heat the butter and oil in a large, heavy-based, flameproof casserole dish until the butter has melted. Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.
- Add the onions and carrots to the pan and fry gently for about 2 minutes then return the meat to the pan with the Worcestershire sauce, tomato puree, ale stock and sugar. Grind in plenty of black pepper and a little salt, stir well and bring to the boil. Cover, reduce to a gentle simmer and cook slowly for about 2 hours until the meat is tender and the sauce has thickened and is glossy. Remove from the heat, place into a 2½ pint/1.5 liter deep pie dish and leave to cool completely.
- Heat the oven to 400F/200C/Gas 6.
- Roll out the pastry to 1/8″/3mm. Cut a ¾”/2cm strip from the rolled-out pastry. Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down. Cut out the remaining pastry about 1″/2.5cm larger than the dish. Sit a pie funnel in the center of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy.
- Place the pastry lid over the top and press down to the edge and seal. trim off any excess pastry an crimp the edges with a fork or between your thumb and forefinger. Brush the top with beaten egg and make a hole in the center to reveal the pie funnel. Bake for 30 – 35 minutes until the pastry is crisp and golden.
Or try this PJs pie
PJ’s Steak & Guinness Pie Recipe
2kg diced chuck steak
1 brown onion medium dice
1 teaspoon garlic mince
½ litre veal stock
Salt and pepper
1 bunch thyme
30ml olive oil
2 sheets puff pastry
In a thick base saucepan sauté the onions, garlic, thyme and seasoning, and then add diced meat. Lightly brown the meat off then add the flour and stir for 1 minute on a low heat. Add the Guinness and veal stock. Bring the pie mix to a boil and let simmer for approximately 45 min on low heat. Always ensure the meat is covered by the stock and add more stock if needed.
Once the pie mix is ready place into a ceramic pie dish and cover it with puff pastry. The pie is then placed into a preheated moderate oven (180°C) and baked till the pastry is golden brown. Approximately 10 min.
Remove the pie from the oven and serve immediately with mash potato and green peas.
A Few Tips
- * The pie mix will be ready when the meat starts break apart if pressed
- * The lower the heat whilst cooking the meat, the more tender the meat will be
- * Check the dish every 15 min to avoid over-cooking