Steak and Guinness Pie
Yesterday was St. Patrick’s day and there’s no better way than to celebrate it with good food, friends, and family. Of course it’s traditional here in the states to trot out the Corned beef and Cabbage, but unfortunately Paul and Veronica are not the biggest fans. So for years I’d go with our favorite runner up, Shepard’s Pie! We love the stuff and it goes into our normal rotation of meals with some regularity (it’s great for using up leftover mashed potatoes). This year though, I’ve made a pledge to myself to try to mix things up a bit more and be more adventurous!
After browsing through recipe after recipe online, books, trying to channel any long past Irish relatives to gift me with their culinary knowledge (someone tell me I’m not the only one that does that!), I came across this recipe… over and over and over again. It’s amazing how many recipes there are for it! The one that appealed to me the most was one originally created (or shared by) the Chef Jamie Oliver.
So I decided to give it a go and see what happened…. crossing my fingers a bit because neither Paul or Veronica are fans of stew (Which is why I didn’t go with Irish stew and most British Pies are stew with crust). When I got the crust on the giant pie I made, I still had quite a bit of filling left and decided to commandeer V to be my official taster. I guess I had nothing to worry about because the kid wouldn’t give the bowl back to me, snarled, and hugged it to her while finishing it all off. (I swear I heard her muttering something about it being her precious…. o___O ) Later on we brought the pie, and some other festive things to some really AWESOME friends house where we dug in and I’m pretty sure everyone enjoyed it! <3
I hope you try this recipe, and find as much yummy rustic satisfaction in it as I did. Comfort food at it’s best, and Happy (belated) St. Patrick’s Day!
1 1/2 lbs of Beef Stew Meat
Kosher Salt (to taste)
Coarse Black Pepper (to taste)
2 heaping Tablespoons Flour
2-3 Tablespoons Olive Oil
Fresh herbs: Handful of Rosemary and Handful of Thyme, leaves removed from stems.
1 Bay Leaf
2-3 Carrots (Peeled and chopped) depending on size
2-3 Parsnips (Peeled and chopped) depending on size
2-3 Potatoes (Peeled and chopped) depending on size
1 cup of Guinness (You’ll have half a can left, Slainte!)
1 cup of Beef Stock
28 oz can of Diced Tomatoes
1 sheet Puff Pastry
1 Egg (beaten)
1. Season your meat generously with salt and pepper in a bowl. Add flour and coat the meat well.
2. In a large pot heat oil, when it’s good and hot brown your meat in batches so it’s not overcrowded.
3. Add in Onion and cook for a minute then add the rest of the chopped veg and herbs. Cook for another four minutes before adding the Tomatoes, Stock, and Guinness. Bring it to a boil before turning down the heat and simmering for about two hours. You will want the meat to be tender, the veg cooked through, and the gravy to be thick, aromatic, and intensely flavorful. (season if needed)
4. Preheat your oven to 375°.
5. Pour your filling into a Large Round baking dish (for a pie shape) or a rectangle Pyrex pan. Cut a circle (or rectangle) of puff pastry dough slightly larger than your baking dish, paint egg along the inner wall above filling (to use as glue for your dough), and place dough over filling pressing against the edges to seal. Cut in a few vents with a sharp knife on the top of your puff pastry and brush the top with remaining egg.
6. Bake for about 45 minutes until the pastry is golden brown and delicious and the filling is bubbling.
7. Enjoy! <3 It goes great with some Irish Soda Bread, and Guinness or…. if you’re not into beer (like me) Jameson!
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