SE7EN'S A BANQUET, 9INE'S A BRAWL.

Steak & Guinness Pie

Posted On March 24th, 2013 Author Lia Rinaldo

Steak & Guinness Pie (One of Crad's favourites)
Source Unknown, hand scratched from a UK cooking magazine at Crad's Mom's house many years ago...

A glug of olive oil, means just barely covering the bottom of your coooking pan
3 medium onions, chopped
3-4 cloves of garlic
1/4 cup butter, and some extra on reserve for greasing
2 carrots chopped
2 sticks of celery, chopped
2 cups of mushrooms, sliced
3lbs of stewing beef, cubed (1/2 inch pieces or whatever size you like, just be consistent)
Sprig of fresh rosemary, chopped
Sea salt & freshly ground pepper
1 can of Guinness (440ml)
2 heaped teaspoons of flour
1 cup or so of beef broth
1 cup of freshly grated aged cheddar
500g of puff pastry
1 egg, beaten

1. Prepare the stew. Preheat oven to 400ªF (190ªC). In a large ovenproof pot, heat a glug of olive oil on low-med heat. Add onions and fry gently for about 10 minutes. Turn up heat and add buuter, garlic, celery & carrots. Scatter in mushrooms. Mix together and lightly fry for a minute or so. Add in beef, rosemary, salt & pepper. Fast fry for 3-4 minutes until all beef is browned lightly. Pour in Guinness, stir in flour and add enough beef broth to cover. Bring to a simmer, cover the pan with a lid and place in oven for an hour and a half. Remove from oven , give the stew a stir, cook for another hour until the meat is tender and the stew is rich and thick. A perfect pie filling needs to be robust, so if it still has some liquid at the end of 2 1/2 hours, place the pan on the stove top and simmer to reduce. Remove from heat and stir half the cheese. Leave to cool slightly.

2. Prepare the pie. Grease a large pie pan with butter. Roll out one half of the pastry to the thickness of a pound coin (such a UK recipe, ha!). Line the pie dish with pastry and a bit of an overhang. Tip the stew in and cover with the remaining cheese. Roll out the other half of the pastry, cut into long strips (1/2 inch approx). Weave the pieces into a crisscross pattern alternating one strip over the other like lattice work. Trim edges and turn the ends over into a rustic end. Beat the egg and brush all of the exposed pastry surfaces. Bake pie in the bottom of the oven for 45 minutes until golden.

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