British Pie Week Recipe: Beef and Guinness Pie
Here at The Lady we love a pie. In fact I am such a fan of pies I even ate them on my wedding day (and have the liquor stain on my dress to prove it). Want to get in on the action this British Pie Week? This recipe should get you going...
Ingredients
Method
Melt the butter in a wide heavybased saucepan over low–medium heat. Add the onion, celery, carrot and garlic and cook until softened. Transfer to a bowl and set aside.
Toss the beef in flour seasoned with salt and pepper.
Add a little of the oil to the saucepan and adjust the heat to high. Brown the beef in batches, adding additional oil each time. Return the softened vegetable mix to the pan and pour in the Guinness and beef stock. Add the Worcestershire sauce, tomato paste and rosemary and stir to combine. Cover and gently simmer over low heat for 1 1/2 hours. Uncover and simmer for a further 30 minutes, or until the meat is tender and the sauce has thickened.
Transfer the beef stew into a bowl and set aside for 20 minutes, to cool slightly.
Preheat the oven to 200°C (400°F/ Gas 6).
Meanwhile, cut the pie top/s out of the puff pastry, using the pie tins or dish to make the correct size. Lay the pastry flat on a tray and refrigerate until required. Grease the pie dishes: six 1 cup (250 ml/8 1/2 fl oz) individual tins or one 4 cm (1 1/2 in) deep, 28 cm × 25 cm (11 in × 10 in) pie dish. Line the dishes with the shortcrust pastry.
Fill the pie base/s with filling, discarding the rosemary. Moisten the edges with water and cover with the puff pastry tops. Press around the edges with your thumb or a fork to seal. Cut a few slits in the pastry top/s, to allow the steam to escape. Brush with egg.
Place the pie/s on a baking tray and bake for 20–30 minutes, if individual pies, or 40 minutes for a large pie, or until the top is puffed and golden-brown.
Great Pub Food by Rachael Lane, £14.99, Hardie Grant, available at www.hardiegrant.co.uk
Beef and Guinness Pie
Makes six individual pies or one large pieIngredients
- 1 quantity Shortcrust Pastry
- 1–3 sheets frozen puff pastry, thawed (you will require more for individual pies)
- 1 large egg, lightly beaten, for glazing
- Filling 40 g (1 1/2 oz) butter
- 2 onions, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 5 garlic cloves, finely chopped
- 1.2 kg (2 lb 10 oz) beef shoulder (sinew trimmed and discarded), cut into 2.5 cm (1 in) chunks
- 3 tablespoons plain (all-purpose) flour sea salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 × 440 ml (15 fl oz) cans Guinness beer
- 1/2 cup (125 ml/4 fl oz) beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste (concentrated tomato purée)
- 1 sprig rosemary
Method
Melt the butter in a wide heavybased saucepan over low–medium heat. Add the onion, celery, carrot and garlic and cook until softened. Transfer to a bowl and set aside.
Toss the beef in flour seasoned with salt and pepper.
Add a little of the oil to the saucepan and adjust the heat to high. Brown the beef in batches, adding additional oil each time. Return the softened vegetable mix to the pan and pour in the Guinness and beef stock. Add the Worcestershire sauce, tomato paste and rosemary and stir to combine. Cover and gently simmer over low heat for 1 1/2 hours. Uncover and simmer for a further 30 minutes, or until the meat is tender and the sauce has thickened.
Transfer the beef stew into a bowl and set aside for 20 minutes, to cool slightly.
Preheat the oven to 200°C (400°F/ Gas 6).
Meanwhile, cut the pie top/s out of the puff pastry, using the pie tins or dish to make the correct size. Lay the pastry flat on a tray and refrigerate until required. Grease the pie dishes: six 1 cup (250 ml/8 1/2 fl oz) individual tins or one 4 cm (1 1/2 in) deep, 28 cm × 25 cm (11 in × 10 in) pie dish. Line the dishes with the shortcrust pastry.
Fill the pie base/s with filling, discarding the rosemary. Moisten the edges with water and cover with the puff pastry tops. Press around the edges with your thumb or a fork to seal. Cut a few slits in the pastry top/s, to allow the steam to escape. Brush with egg.
Place the pie/s on a baking tray and bake for 20–30 minutes, if individual pies, or 40 minutes for a large pie, or until the top is puffed and golden-brown.
Great Pub Food by Rachael Lane, £14.99, Hardie Grant, available at www.hardiegrant.co.uk