Steak and Guinness Pie is one of my most favorite meals. I (almost) look forward to Winter, so I can bake one of these delicious warming Pie’s. This recipe is from Jamie Oliver’s website, and I swear I haven’t met a person who has tried it and not loved it. While it might be spring in New Zealand at the moment, snow is in the forecast, and that close enough to winter for me, today I’m making Pie.
The beef is cooked slowly in a casserole pot until its fall apart tender, the Guinness adds a dark bitterness, which is complimented with plenty of sharp Cheddar Cheese, freshly ground black pepper adds some background heat, and the Rosemary adds a earthy tone that fits perfectly with the other ingredients – wrap this goodness in crispy flaky pastry and you’ve got food to die for.
Jamie’s original recipe can be found here http://www.jamieoliver.com/recipes/beef-recipes/steak-guinness-and-cheese-pie-with-a-puff-pastry-lid . My version differs slightly, I don’t add mushrooms or celery, and I use Brown onions instead of Red.
3 medium red onions, peeled and chopped
3 cloves garlic, peeled and chopped
2 carrots, peeled and chopped
1 kg quality brisket of beef or stewing beef, cut into 2cm cubes
a few sprigs fresh rosemary, leaves picked and chopped
freshly ground black pepper
440 ml Guinness
2 heaped tablespoons plain flour
150 g Cheddar cheese, freshly grated
2 sheets of ready-made all-butter puff pastry(350 grams)
1 large free-range egg, beaten
Preheat the oven to 190ºC/375ºF/gas 5. In a large ovenproof pan, heat a lug of olive oil on a low heat. Add the onions and fry gently for about 10 minutes – try not to colour them too much. Turn the heat up, add the garlic and carrots. Mix everything together before stirring in the beef, rosemary, a pinch of salt and a level teaspoon of pepper.
Fry fast for 3 or 4 minutes, then pour in the Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about 1½ hours. Remove the pan from the oven and give the stew a stir. Put it back into the oven and continue to cook it for another hour, or until the meat is very tender and the stew is rich, dark and thick. A perfect pie filling needs to be robust, so if it’s still quite liquidy, place the pan on the hob and reduce until the sauce thickens. Remove from the heat and stir in half the cheese, then season carefully and leave to cool slightly.
Line the inside of your pie dish with puff pastry, tip the stew into your dish and even it out before sprinkling over the remaining cheese. Place the pastry over the top of the pie dish and criss-cross it lightly with a sharp knife. Brush the top with beaten egg, then bake the pie directly on the bottom of the oven for 45 minutes, until the pastry is cooked, puffed and golden.