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.
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.
Beef and Guinness Pie with Chanterelle Mushrooms
- 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 into 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 then 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 cooled mixture into an 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.
To prepare in advance, the meat filling can be made the previous day and stored overnight in the fridge until needed.
We even came upon the town where the Harry Potter movie was being filmed.
For more photos from England please visit here.
CakeJanuary 12, 2012 at 2:03 am
Fabulous recipe – I love steak and Guinness pie.
AnonymousJanuary 12, 2012 at 2:05 am
This looks wonderful! I don't think Guinness ever tasted better than at the brewery (love Ireland!) but it's always grand in stews and cakes 🙂
S.V.January 12, 2012 at 5:41 am
This looks amazing. Great photos. I love Guinness so this pie sounds hearty and delightful. I had the pleasure of milling all around England with a friend of mine who was from there and saw lots of small towns and places and it was all beautiful.
Kellie LogesAugust 23, 2013 at 9:24 pm
Absolutely love your blog! I could stay here all day gazing at your fabulous recipes and photos. Truly beautiful…
melangeryAugust 23, 2013 at 11:10 pm
Thank you so much dear Kellie for your sweet comment. I am so happy when I can give something beautiful to my readers. Get inspired and I hope to hear from you very soon, when you cook something from my blog.-)