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Traditional Beef and Guinness Pie Recipe

This recipe is for a beef and Guinness pie. Slow cooking beef cubes in Guinness helps develop a deep roasted flavor from the stout. The beef can be cooked in advance. The beef is browned and then simmered with Guinness, shallots, thyme, bay leaves and garlic for 1.5-2 hours until tender. The cooked beef is placed in a pie dish and topped with shortcrust pastry. The pie is baked for 15-20 minutes and served with vegetables and mashed potatoes.

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919 views1 page

Traditional Beef and Guinness Pie Recipe

This recipe is for a beef and Guinness pie. Slow cooking beef cubes in Guinness helps develop a deep roasted flavor from the stout. The beef can be cooked in advance. The beef is browned and then simmered with Guinness, shallots, thyme, bay leaves and garlic for 1.5-2 hours until tender. The cooked beef is placed in a pie dish and topped with shortcrust pastry. The pie is baked for 15-20 minutes and served with vegetables and mashed potatoes.

Uploaded by

api-55495178
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd

BEEF AND GUINNESS PIE

Slow-cooking the beef in the traditional Irish drink helps the pie
develop a sweet deep roasted flavour of stout. You can cook the beef
In advance to allow the flavour to permeate. For this pie I use a
traditional shortcrust pastry, but you could use a puff pastry as an
alternative.

Serves 4
INGREDIENTS
750g/ 1.6# lean braising/ stewing steak
4 tbsp plain – all purpose flour
Freshly ground salt and pepper
4 tbsp olive oil
1 tbsp tomato purée
500ml/ 2 cups Guinness
350g/ 12oz shallots peeled
Few sprigs of thyme
2 bay leaves
2 garlic cloves, peeled
1 cup beef broth
500g/ 1 block short crust pastry
1 free-range egg yolk mixed with
1 tbsp water

METHOD
Dice the beef into 2.5cm/ 1 inch cubes. Place the flour in a medium-
sized bowl and season well with salt and pepper. Roll the beef in the
flour to coat. Heat the oil in a large pan and fry the beef until golden
brown in colour. Add the tomato purée and cook for 1 minute, stirring
well. Then pour in the Guinness and add the shallot, thyme, bay leaf
and garlic. If you beef is not fully submerged, top up with beef
broth/stock. Season with salt and pepper. Cover and simmer for 1½ -2
hours, until the beef is tender and falls apart with a fork. When the
beef is at this point, remove the bay leaf and discard.

Preheat the oven to 200C/Gas 6/ 390F. Transfer the meat to a 20cm/ 8


inch pie dish 5-7cm/ 2-3 inches deep. Roll out the pastry and cover the
pie. Scrunch the pastry to the edge of the dish and trim around the
edge, leaving 1-2cm/ 0.5 inch overhanging. Brush the top with the egg
and season. Transfer to a baking tray and place in the oven. Bake for
15-20 minutes and serve immediately, along side some vegetables and
mash potato.

Gordon Ramsay ©

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