Beef And Guinness Pie Recipes

BEEF, MUSHROOM AND GUINNESS® PIE

Steps:

• Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
• Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
• Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

MASH-TOPPED BEEF & GUINNESS PIE

Steps:

• Peel and roughly chop the onions, garlic and carrots, then trim and roughly chop the celery. Tie the bay and thyme sprigs together with string.
• Heat 2 tablespoons of oil in a large casserole pan over a medium heat. and add the vegetables and herbs. Toss everything in the oil to coat, then season.
• Cook, covered, for 10 minutes, or until the veg is softening, stirring occasionally. Transfer to a plate.
• Toss the beef in the flour and season, then add to the pan and cook until browned all over (you may need to do this in batches).
• Deglaze the pan with the Guinness. Add the veg and herbs, then top up with water if needed, to just cover the meat and veg.
• Stir in the brown sugar. Bring to the boil, then cover and simmer for about 2 hours, or until the meat is tender.
• Cook the potatoes in a large pan of boiling salted water, then drain.
• Mash with the milk, butter and a pinch of sea salt and black pepper.
• Preheat the oven to 200ºC/400ºF/gas 6.
• Put the meat in an ovenproof dish, top with the mash and drizzle with oil. Bake for 20 minutes, or until golden and crisping up.

BEEF AND GUINNESS PIE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
• Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
• Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
• Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.
• Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
• Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

GUINNESS BEEF PIE

Steps:

• Saute onions in olive oil. Add celery, mushrooms, and carrots.
• Add butter and garlic. Stir until coated. Cook about 1 minute over medium heat.
• Remove vegetables; add beef. Lightly brown, and then return the vegetables to the pan.
• Sprinkle with salt, pepper, rosemary.
• Add Guinness and enough beef broth to not quite cover the beef and vegetables.
• Add flour slowly so it won't lump and then stir. Cover and cook on medium low for 2 hours.
• Remove from pan, let cool a little. Mix in a small handful of the shredded cheese.
• Roll out pastry and place into a deep dish pie pan or casserole dish. Add meat filling. Top with one more handful of cheese.
• Moisten edges of pastry with beaten egg wash. Place the other pastry on top, lightly score the surface and wash with egg wash.
• Cook at 350°F for 40 minutes or until golden.

BEEF AND GUINNESS PIE

Steps:

• Heat 1 tablespoon of the oil in a large saucepan and fry the bacon until crisp. Remove, drain on kitchen paper and set aside. Fry the onions in the rest of the oil until softened. Tip in the steak and fry until browned, stirring often. Stir in the flour and cook for 2 minutes. Stir in the tomato puree and mustard powder, pour in the Guinness and stock, then keep stirring until the mixture thickens. Add the carrot, mushroom, thyme and fried bacon, then lower the heat and cover and simmer for 1 1/4-1 1/2 hours, until the meat is really tender, stirring occasionally.
• Remove from the heat, discard the thyme sprigs and stir in the parsley. Season, cool, and chill until cold. Tip the cooled mixture into a 1.2-1.5l (2-2 1/2 pint) ovenproof pie dish.
• Preheat the oven to gas 7, 220C, fan 200°C Roll out the pastry on a lightly floured surface, so it's about 2.5cm (1 in) wider than the pie dish. Cut off a separate 2.5cm (1 in) pastry strip to cover the dish rim. Brush the dish rim with egg and stick the strip to it. Brush the pastry strip with more egg, then lay the pastry lid over the top and press the edges down to seal. Cut 2 small slits in the pastry lid, then brush with egg. Bake for 25-30 minutes, or until the pastry is golden (cover with foil for the last 5-10 minutes if the pastry is browning too quickly). Serve with some veg, such as mashed potato and shredded greens.