Steak and Guinness Pie

This has to be the best steak and Steak and Guinness pie ever!

Although I based this recipe on one from Jamie Oliver's book 'Happy Days with the Naked Chef' I then did my own thing with adding Worcestershire sauce, tomato puree, sugar, stock and Coleman's mustard. The end result was double yum as I served it with cheesy mash and savoy cabbage.
***There is a method in my madness of the usual sealing the meat in the pan first as recipes usually suggest. This is because, the flour from the meat tends to stick to the bottom of the pan, so if you were to then put your vegetables in to brown they wont get done so nicely due to the left over flour, which will burn.......
So, when you've browned the vegetables, I find it best to remove them, do the meat and then add the veg back to the pan. Now the flour that is stuck to the bottom will come away easily when you add the Guinness, adding to the deliciousness of the recipe - da da!
Yes, that was another top 'Jan' tip I've given away!

 
Print Recipe

To Serve 4 you will need:
600g stewing steak - cubed
sea salt and freshly ground black pepper
2 heaped tablespoons of flour
olive oil
2 onions - peeled and roughly chopped
2 carrots - peeled and roughly chopped
4 sticks celery - washed and roughly chopped
1 parsnip - peeled, cored and roughly chopped
1 small handful of fresh herbs - leaves removed and chopped (ie rosemary and thyme)
3 bay leaves - left whole
440ml can of Guinness
1 x 400g tin of chopped tomatoes
1 tablespoon of tomato puree
1/2 tablespoon of Colman's mustard
2 teaspoons of Worcestershire sauce
2 teaspoons of sugar
1/2 a Knorr beef stock cube - made up with only 100 ml water
1 x 500g pack of puff pastry
1 egg - lightly beaten

How to do it:
Season beef generously with salt and pepper, sprinkle in flour and toss until well coated and put to one side.
Heat 3 glugs of olive oil in a large casserole dish (one that can go on the oven top).
Now add the onion and fry a couple of minutes, then add carrot, parsnips, celery and herbs. Fry for a few more minutes and remove from the pan and put to one side.
In the same pan heat another glug of oil and add the beef. Fry until it starts to brown and is sealed all over.
Put the vegetable back in the pan with the meat and then add Guinness, tomatoes, tomato puree, sugar, Worcestershire sauce and mustard.
Bring to a boil, then simmer part covered for 2 and a half to 3 hours, or until meat is tender.
Keep checking on it as you don't want it to go too dry and burn. If needed add a teeny bit of water or stock.
**Now remove the bay leaves and season to taste.
 

Now to make the pie:
Preheat the oven to 190C/375F Gas 5
Put meat filling into a large dish.
Roll the pastry to about 0.5mm thick and cut it about 1cm larger than the top of your pie dish.
Brush the rim with beaten egg and place the pastry on top. Pressing the edges to secure. Lightly score the top in a criss-cross pattern and brush with remaining beaten egg.

Bake for about 45min until golden brown and bubbling.

I served it with cheesy mash and Savoy cabbage.
The pie will serve four but there are only two of us.
To make cheesy mash for two people:
Make enough mashed potato for two. Mash the potato with butter and milk. Then stir in about 150g cheddar cheese.

You can serve it straight away as it is.
Or, if you've got stuff to do and want an easy life when it comes to serving the dinner you can put the mash into an oven proof dish and bake in the oven for about 20 minutes until heated through and the top has crisped up a bit.

16 comments

  1. Your recipe sounds better than Jamie's! The pie looks yummy.
    Good idea to serve it with cheesy mash.

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  2. This looks great. I'd totally sign up for this meal for breakfast, lunch, dinner, or a snack!

    -DTW
    www.everydaycookin.blogspot.com

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  3. Jan, you are a genius! I love beef pie and yours looks top notch. Much love, Raquel XO

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  4. Hubby loves steak and guiness pie but I have yet to make it at home for him. Might just be persuaded..

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  5. This looks really great! Very good for a drizzily day.

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  6. Bravo, I wouldn't expect any less of you than to pull off a Brit classic.

    I long for the cold nights to make such comforting fare.

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  7. Its funny, I just recently did something very similar, so I know for sure that I would love this (and wish I had the foresight to put some leftovers in the freezer). It looks great!

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  8. Mmmmhhhhh, pie (said in a Homer Simpson voice)!

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  9. Jan that looks so good! What comfort food!

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  10. Jan a good steak pie is one of my all time favourites, I even have the Yanks hooked on it. Yours looks delicious.

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  11. Looks great as always Jan! We had cheesey mash the other night too, except I spread mine on top of a chicken and ham casserole. Kind of like a chicken and ham cottage pie with cheesy mash on top. I shall have to give your pie a try!

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  12. Mmmm, this is a winter-standby in our house! There is something about beef and Guinness that just *works*! And you are right, the weather has been particularly, erm, Autumnal, hasn't it??

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  13. I would gobble up every single bite on this plate. That savory pie sounds and looks so terrific; I like the ingredients in there. And your cheese mash and cabbage looks like they pair wonderfully with the entree. YUM!

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  14. Yum! I swear, Guinness makes everything better. Thanks for sharing!

    +Jessie
    a.k.a. The Hungry Mouse

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  15. That looks to die for! I swear my hubby would eat minced tyre as long as there was a crust on
    it. :-)

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  16. This is my kind of pie. It looks and sounds really tasty!

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan

PS: I hate having to do this but anyone trying to leave links in their comments please save yourself the trouble as they will NOT be published....
Thank you, you know who you are :)

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