Beef And Guiness Pie

Beef And Guiness Pie makes a hot, tasty meal

Beef and Guinness Pie is made using two of Ireland's most popular products, beef and Guinness. 

Preparation Time: 35 mins

Cooking Time: 2 hours 30 minutes (approx)

Serves: 4

Ingredients for beef and Guiness pie pastry:

7 oz (200g) flour (plain)
pinch of salt
4 oz (110g) butter (cubed)
3 tbsp cold water
1 egg (beaten for glaze)

Method for making the pie pastry:

1. Place the flour into a large mixing bowl.
2. Add the salt.
3. Add the butter.
4. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
5. Add the water to the mixture.
6. Using the blunt edge of a cold knife, stir until the dough binds together.
7. Add more cold water (a teaspoon at a time) if the mixture seems too dry.
8. Wrap the dough in cling film.
9. Chill for 30 minutes in a refrigerator.

Ingredients for beef and Guiness pie filling:

1oz (25g) flour (plain)
1 ¾lb (900g) chuck steak (cut into 1" (2.5cm) cubes)
¾z (20g) butter
1 tbsp vegetable oil
2 large onions (thinly sliced)
2 carrots (chopped into 1" (2.5cm) pieces
2 tsp Worcestershire sauce
2 tsp tomato puree
17 fl oz (500 ml) Guinness
1 ½ pints (300ml) beef stock (hot)
2 tsp sugar
salt and ground pepper

Method for pie filling:

1.Place the flour in a large bowl.

2. Season with salt and ground black pepper.

3. Add the cubes of meat.

4. Toss the meat well in the flour until evenly coated.

5. Heat the butter and oil in a large, heavy-based, flameproof casserole dish until the butter has melted.

6. Add the meat to the fat in small batches and brown quickly all over for just a minute.

7. Remove the browned meat and set aside.

8. Add the onions to the pan.

9. Add the carrots to the pan.

10. Fry gently for about 2 minutes.

11. Return the meat to the pan.

12. Add the Worcestershire sauce.

13. Add the tomato puree.

14. Add the Guiness.

15. Add the beef stock.

16. Add the sugar.

17. Season with salt and pepper to taste.

18. Stir well.

19. Bring to the boil.

20. Cover.

21. Reduce to a gentle simmer.

22. Cook slowly for about 2 hours until the meat is tender and the sauce has thickened.

23. Remove from the heat.

24. Place into a 2½ pint/1.5 litre deep pie dish.

25. Leave to cool completely.

26. Heat the oven to 400F (200C) or Gas Mark 6.

27. Roll out the pastry to a thickness of 1/8" (3mm).

28. Cut a ¾" (2cm) strip from the rolled-out pastry.

29. Brush the rim of the pie dish with water.

30. Place the pastry strip around the rim, pressing it down.

31. Cut out the remaining pastry about 1" (2.5cm) larger than the dish.

32. Sit a pie funnel in the center of the filling. This will support the pastry and stop it from sinking into the filling and becoming soggy.

33. Place the pastry lid over the top and press down to the edge and seal.

34. Trim off any excess pastry.

35. Crimp the edges with a fork or between your thumb and forefinger.

36. Brush the top with beaten egg.

37. Make a hole in the center to reveal the pie funnel.

38. Bake in the preheated oven for about 35 minutes until the pastry is crisp and golden.

Tip:

1. You can decorate the top of the beef and Guiness pie with the pastry trimmings.

Beef And Guiness Pie