Steak, Guinness and Cheese Pie
Seeing as it is still winter, and we are on the eve of St.Patricks day, I present to you this most delicious Steak and Guinness pie, oh and let's not forget the cheese! A slow cooked beef and vegetable stew simmered in a stout beer gravy and baked under flaky puff pastry! Do you feel faint? I can´t blame you, this pie is scrumptious and delicious! I promise you will love it!
Ingredients
Olive oil
3 medium red onions , peeled and chopped
3 cloves garlic, peeled and chopped
2 carrots , peeled and chopped
2 sticks celery , trimmed and chopped
4 field mushrooms , peeled and sliced ( I used button mushrooms, about 20)
1 kg quality brisket of beef or stewing beef , cut into 2cm cubes
A few sprigs fresh rosemary , leaves picked and chopped
Sea salt
Freshly ground black pepper
440 ml Guinness
2 heaped tablespoons plain flour
150 g Cheddar cheese , freshly grated
340 g ready-made all-butter puff pastry
1 large egg , beaten
Method
Preheat the oven to 190c.
In a heavy saucepan on a low heat, heat some olive oil and then add the onions and gently fry for 10 minutes, trying not to colour them. Turn the heat up and add the garlic, carrots, celery and mushrooms. Stir together well before adding the beef, a pinch of salt and a level teaspoon of pepper.
Fry fast for 3 to 4 minutes and then pour in the Guinness, stir in the flour and just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about 1 ½ hours.
Remove the pan from the oven and stir. Return to the over for another hour or until the meat is tender and the stew is rich, dark and thick; you want a thick gravy.
Remove from the heat and stir in half the cheese, season and set aside to cool.
Grease a casserole and lay pastry on the bottom and walls, ensure that there are no gaps. Tip the stew in, even it out and sprinkle with the remaining cheese. Cover with the remaining pastry and criss-cross it lightly with a sharp knife. Brush the top with beaten egg and then bake the pie in the oven for 45 minutes until the pastry is golden and puffed.
*When you sear the meat in the pan, make sure to get it nice and brown, this will add plenty of flavour to the finished pie.
*DO NOT put hot filling into the pastry case. This will melt all the butter in the pastry and it won’t end up nice and crispy. It will also make putting the top on very difficult.
recipe source
Ingredients
Olive oil
3 medium red onions , peeled and chopped
3 cloves garlic, peeled and chopped
2 carrots , peeled and chopped
2 sticks celery , trimmed and chopped
4 field mushrooms , peeled and sliced ( I used button mushrooms, about 20)
1 kg quality brisket of beef or stewing beef , cut into 2cm cubes
A few sprigs fresh rosemary , leaves picked and chopped
Sea salt
Freshly ground black pepper
440 ml Guinness
2 heaped tablespoons plain flour
150 g Cheddar cheese , freshly grated
340 g ready-made all-butter puff pastry
1 large egg , beaten
Method
Preheat the oven to 190c.
In a heavy saucepan on a low heat, heat some olive oil and then add the onions and gently fry for 10 minutes, trying not to colour them. Turn the heat up and add the garlic, carrots, celery and mushrooms. Stir together well before adding the beef, a pinch of salt and a level teaspoon of pepper.
Fry fast for 3 to 4 minutes and then pour in the Guinness, stir in the flour and just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about 1 ½ hours.
Remove the pan from the oven and stir. Return to the over for another hour or until the meat is tender and the stew is rich, dark and thick; you want a thick gravy.
Remove from the heat and stir in half the cheese, season and set aside to cool.
Grease a casserole and lay pastry on the bottom and walls, ensure that there are no gaps. Tip the stew in, even it out and sprinkle with the remaining cheese. Cover with the remaining pastry and criss-cross it lightly with a sharp knife. Brush the top with beaten egg and then bake the pie in the oven for 45 minutes until the pastry is golden and puffed.
*When you sear the meat in the pan, make sure to get it nice and brown, this will add plenty of flavour to the finished pie.
*DO NOT put hot filling into the pastry case. This will melt all the butter in the pastry and it won’t end up nice and crispy. It will also make putting the top on very difficult.
recipe source
Comments
Post a Comment