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traditional-irish

Beef and Guinness Pie

A classic for a reason!

150 6
Beef and Guinness Pie | DonalSkehan.com, A classic for a reason!

traditional-irish

Beef and Guinness Pie

A classic for a reason!

Wednesday, February 4, 2015

1-2 tbsp of rapeseed oil

1kg shoulder of beef, cut into one inch chunks

1 onion, chopped

2 carrots, roughly chopped

2 celery sticks, roughly chopped

2 cloves garlic, finely sliced

150ml beef stock

500ml of Guinness

Sea Salt and ground black pepper

1 bay leaf

30g of plain flour

2 sheets of ready to roll puff pastry

A little butter to grease the baking dish

1 egg to brush

 

Large pot

Bowl

Small Saucepan

Baking tray

 

150 mins
Serves 6

You can serve this as a stew or take it one step further and use it as the filling for an impressive “Beef & Guinness pie”.  This pie is the perfect dish for a cold autumns day, or just as a hearty wholesome meal. Do make sure the meat is tender before serving, different cuts of meat will take longer cooking times.

 

Preheat the oven to 200˚C/400˚F/Gas Mark 6. Heat the oil in a large pot and brown the meat in two batches, be careful not to overcrowd the pan. Remove and set aside on a plate. Add another drop of oil if you need it and then fry off the onion, carrots and celery.
Add the meat back into the pot along with the garlic. Pour in the stock, Guinness, one bay leaf and season to taste. Simmer gently for about 1 1/2 hours until the liquid has reduced.
If the sauce isn’t thick enough strain the juices into a bowl and then transfer to a small sauce pan. Mix a little of the sauce with the flour over heat until you have a smooth paste, then whisk through the rest of the liquid. Simmer gently until you have a thickened sauce, then tip back over the meat, before filling the pie.
Grease a baking dish with butter and lay one sheet of puff pastry in. Press it into the sides and prick with a fork over the base. Fill with the beef and Guinness mix, and top with the second layer of puff pastry. Pinch the two sheets of puff pastry together so they are sealed.
Cut one or two holes in the pastry lid to allow steam escape and then brush all over with egg. Place the pie into the oven to bake for 25-30 mins, until the pastry has risen and has a crisp golden colour.
150 mins
Serves 6

Ingredients

1-2 tbsp of rapeseed oil

1kg shoulder of beef, cut into one inch chunks

1 onion, chopped

2 carrots, roughly chopped

2 celery sticks, roughly chopped

2 cloves garlic, finely sliced

150ml beef stock

500ml of Guinness

Sea Salt and ground black pepper

1 bay leaf

30g of plain flour

2 sheets of ready to roll puff pastry

A little butter to grease the baking dish

1 egg to brush

 

You'll Need

Large pot

Bowl

Small Saucepan

Baking tray

 

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  • Lovely photograph, looks very tasty!

  • kate

    I have a quick question, the recipe is for one big pie. but I really like the idea of using ramekins. What cook time would you recommend for pies that size?

    • I’d say about the same time as the pastry will need sufficient time to cook but keep an eye on them. :)

  • ShirleyBerry

    Hi Donal,
    You think I can use chicken instead ? This is because we do not take beef.
    Thanks

    • Of course. It will need less cooking time though. :)