Steak and Guinness Pie
This is based heavily on a Beef Carbonnade that I've been making for many years, but instead of being topped with slices of baguette slathered with wholegrain mustard, it gets turned into a pie. I've not given exact quantities for the pastry as the amount required will vary based on the size of the pie dish (I use a circular 22cm enameled dish), but what I do do is use ready-rolled pastry as it's much easier than going to the effort of making it myself.
The very obvious partner to this is a generous portion of mash, make sure to use plenty of butter, milk and white pepper though!
Stats
Serves: 4
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients
- 500g braising steak
- 440ml can of Guinness
- 2 medium white onions, finely sliced
- 2 medium red onions, finely sliced
- 200g carrots, topped, tailed and sliced to a half centimetre thickness
- 200ml beef stock (made with 1 OXO cube)
- A few dashes of Worcestershire sauce
- Salt and pepper
- Bouqet Garni of Thyme, Bay and Parsley
- 2 tbsp olive oil
- 3 tbsp plain flour
- 1 tsp of sugar
- Shortcrust Pastry to line the pie dish
- Puff Pastry to top the pie
- 1 Egg to wash the pastry
Method
- Pre-heat the oven to 140 degrees fan assisted
- Chop the braising steak into 2cm cubes and brown it, in batches if required, using one tablespoon of the oil in a pan that can go in the oven
- Set aside the browned steak and add the onions to the pan, with the remaining tablespoon of oil, the sugar and a sprinkle of salt
- Soften the onions with the lid on for 10 to 15 minutes, or until soft and starting to go golden
- Add the sliced carrots and the browned beef along with any juices back to the pan
- Add the plain flour and stir well to coat the meat and vegetables with the flour
- Slowly add the guinness, mixing steadily until it's all combined. Repeat with the beef stock and then add a few dashes of worcestershire sauce
- Season well, add the boquet garni and bring to a simmer
- Put the pan in the oven with a lid on for an hour and a half
- Remove the pan from the oven, discard the bouqet garni and set the pan aside to cool for a while. Do check and season with more salt and black pepper if required
- Pre-heat the oven to 200 degrees fan assisted
- Beat the egg to use as an egg wash
- Line the pie dish with the shortcrust pastry
- Put the beef filling into the dish
- Brush the egg along the edge of the pastry
- Place the puff pastry on top of the pie and use a fork to crimp the edges
- Trim the excess pastry from the pie
- Brush the pie over with the egg wash, if there's any left-over puff pastry you could cut decorative pieces and put them on the top of the pie
- Use a knife to cut a few small holes in the pastry to allow steam to escape
- Cook the pie for 30 minutes, keeping an eye on the pastry to ensure it doesn't get too brown