Wednesday, February 4, 2015
Beef & Guinness pie is a perfect dish for a cold autumn day. You can serve this as a stew or take it one step further and use it as the filling for an impressive pie. Do make sure the meat is tender before serving, different cuts of meat will take longer cooking times.
1-2 tablespoons 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
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.
Preheat the oven to 200˚C.
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.
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