Comforting and substantial main-course pies are always welcome. Winter chills are warded off with a classic Beef and Guinness Pie. Beneath a crust of crisp yet flaky puff pastry, a tasty, rich stew of tender beef and vegetables, and earthy mushrooms.
The long-slow cooking of the filling creates not just perfectly tender beef, it also allows the flavor of the Guinness to permeate the meat and the vegetables and produce a thick, luscious sauce.
Last spring, my husband and I flew to England, where we met with an old dear friend of ours that took us to some very interesting spots. We did not only see London, but we also saw old villages on its outskirts with beautiful blooming plains.
We even came upon the town where the Harry Potter movie was being filmed.
For more photos from England please visit here.
During our travels, we dined in one of these small towns, and my husband had a wonderful dish Beef and Guinness Pie. Not long ago, our dear English friend sent us the recipe for this dish that we so liked. I decided to prepare it at home, and it came out unquestionably delicious.
- 3 Tbsp. sunflower oil
- 5 rashers streaky bacon, chopped
- 1 3/4 lb stewing steak, excess fat removed, cubed
- 2 medium onions, chopped
- 2 Tbsp. plain flour
- 1 tsp. mustard seeds
- 2 carrots chopped in to cubes
- 1/2 lb mushrooms (I used Chanterelle Mushrooms)
- 2 tsp tomato puree
- 150 ml Guinness
- 200 ml hot beef or chicken stock
- 3-4 thyme sprigs
- handful parsley, chopped
- 1 lb pack puff pastry
- 1 beaten egg, to glaze
- salt and pepper to taste
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 the simmer for 1 1/4 - 1 1/2 hours, until the meat is really tender, stirring occasionally.
Remove from the heat, discard the thyme springs and stir in the parsley. Season and cool. Tip the cooler mixture into ovenproof pie dish.
Preheat the oven to 350F. Roll out the pastry on a lightly floured surface, cut 1 inch wider than the pie dish. Brush the dish rim with egg and stick the pastry to it. Brush the pastry top with egg. Bake for 20 minutes, or until the pastry is golden. Serve with some veg, such as mashed potato and shredded greens.
Tip: To prepare in advance, the meat filling can be made the previous day and stored overnight in the fridge until needed.