Steak & Guinness Pie! Go!
Now, over the weekend I visited Chin Chin Labs (my favourite ice cream place in London! I even wrote a post about it!) to try their St. Patrick’s Day inspired ‘Guinness Malt Caramel’ ice cream… because Guinness. Caramel infused with stout and peat smoked malt. Yes. It was as delicious as it sounds. *drool*
However, it then struck me that I hadn’t actually made anything St. Patrick’s Day related for the blog as yet this year, and let’s face it… that shouldn’t be allowed.
So, after making a Chocolate Guinness Cake last year, I decided i’d go savoury… and put Guinness in my dinner.
As you do.
Hey, I like Guinness.
Happy St. Patrick’s Day!!
- 750g stewing beef, diced
- 1 white onion
- 2 garlic cloves
- 1 carrot
- 1 celery stick
- 2tbsp plain flour
- 500ml Guinness (any stout or beef stock)
- sprig of fresh rosemary
- sprig of fresh thyme
- 1 bay leaves
- Salt and pepper
- 1 ready to roll shortcrust pastry
- 1 egg, beaten
- Finely chop the onion and garlic, and roughly chop the carrot and celery.
- Drizzle some olive oil into a large saucepan and cook the beef (in batches if necessary) till just browned all over. Remove the meat from the pan and set aside, keeping the juices in the pan.
- Add the chopped onion, carrot, celery and garlic and cook until softened.
- Stir in the flour until everything is coated.
- Pour in the Guinness/beef stock then stir around the pan, deglazing all the caramelised bits.
- Add the beef and fresh herbs, season with salt and pepper, then top up with water.
- Cover the pan and simmer on a gentle heat for approximately 2hrs.
- Preheat oven to 200°C.
- Spoon the beef mixture into a pie dish.
- Unroll the chilled shortcrust pastry and cut to size.
- Brush the sides of the dish with the beaten egg, then lay the pastry on top. Crimp the edges and brush all over with the beaten egg.
- Bake for 30 minutes until golden brown.