Steak and Guinness Pie
User Reviews
5
4 reviews
Excellent
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
6 people
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Course
Main Course
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Cuisine
Irish
Steak and Guinness Pie
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Guinness pie is a traditional Irish meat-based pie cooked with Guinness stout beer and served in pubs throughout Ireland.
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Ingredients
For the filling
- 2 lb beef round or chuck), cut into ½-inch/1cm pieces, stewing
- 2 cups Guinness beer
- 2 cloves garlic
- 2 bay leaf
- ½ cup beef stock
- 2 talks celery , finely chopped
- 2 carrot chopped
- 1 onion , thinly sliced
- salt
- black pepper freshly ground
- 1 bouquet garni (parsley, thyme, black peppercorns, bay leaf)
- 2 tablespoons cornstarch
- 1 tablespoon Worcestershire sauce (optional)
For the dough
- 2 cups flour
- ⅓ cup vegetable shortening
- ⅓ cup butter cut into small pieces, unsalted
- ⅓ cup water cold
- 1 egg , beaten and mixed with 1 tablespoon water
Instructions
- Filling
- In a large bowl, combine the beef, Guinness, garlic cloves, Worcestershire sauce (optional), and bay leaves. Cover and refrigerate overnight or at least 4 hours. Drain the marinade and discard the garlic and bay leaf.
- In a large pot over medium heat, bring the marinated beef, Guinness, and the beef broth to a boil.
- Reduce the heat to medium-low and cover. Simmer for 2 hours, or until the meat is tender.
- Add the celery, carrots, onion, salt, pepper, and bouquet garni and cook uncovered for 20 minutes, or until the vegetables are cooked through.
- In a small bowl, mix the cornstarch with 4 tablespoons of cold water. Stir into the pot, and cook for 5 minutes or until the sauce is thickened.
- Dough
- Combine the flour, salt, shortening, and butter in the bowl of a stand mixer and mix until the mixture resembles coarse crumbs.
- Add water, ¼ cup (50ml) at a time until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- On a floured surface, roll out the dough to make a shape about the size of your casserole dish or deep-dish pie pan.
- Preheat the oven to 375F/180C.
- Remove the bouquet garni, and transfer the filling to the casserole dish. Cover with the pastry, adjust the edges and poke a few holes to allow steam to escape. Brush the pastry with the egg wash.
- Bake for 40 minutes, or until the top is light golden brown.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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