MASH-TOPPED BEEF & GUINNESS PIE
Provided by Kate McCullough
Categories Mains Jamie Magazine Beef Sunday lunch Father's day British
Time 2h50m
Yield 4
Number Of Ingredients 14
Steps:
- Peel and roughly chop the onions, garlic and carrots, then trim and roughly chop the celery. Tie the bay and thyme sprigs together with string.
- Heat 2 tablespoons of oil in a large casserole pan over a medium heat. and add the vegetables and herbs. Toss everything in the oil to coat, then season.
- Cook, covered, for 10 minutes, or until the veg is softening, stirring occasionally. Transfer to a plate.
- Toss the beef in the flour and season, then add to the pan and cook until browned all over (you may need to do this in batches).
- Deglaze the pan with the Guinness. Add the veg and herbs, then top up with water if needed, to just cover the meat and veg.
- Stir in the brown sugar. Bring to the boil, then cover and simmer for about 2 hours, or until the meat is tender.
- Cook the potatoes in a large pan of boiling salted water, then drain.
- Mash with the milk, butter and a pinch of sea salt and black pepper.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Put the meat in an ovenproof dish, top with the mash and drizzle with oil. Bake for 20 minutes, or until golden and crisping up.
Nutrition Facts : Calories 529 calories, Fat 19 g fat, SaturatedFat 6.4 g saturated fat, Protein 34.8 g protein, Carbohydrate 49.2 g carbohydrate, Sugar 15 g sugar, Sodium 0.9 g salt, Fiber 6 g fibre
STEAK AND GUINNESS PIE - JAMIE OLIVER
A traditional steak and Guinness pie done by my favorite British chef, Jamie Oliver. This is made particularly easy by using puff pastry for the top pie layer! If you want to skip the puff pastry layer, you could serve this as a normal stew. The herbs listed are just a suggestion. Jamie typically leaves the amount and type up to the cooks' personal tastes. He suggests a "handful". I did change the recipe a little bit from his, due to personal preferences. Feel free to substitute out the Guinness and use beef stock instead. Pure comfort food. :)
Provided by LifeIsGood
Categories Stew
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
- Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
- Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
- To make pies:.
- Preheat your oven to 375 degrees F.
- Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
- Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
- Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.
JAMIE OLIVER'S STEAK AND GUINESS PIE
This wonderfully robust pie is a rich melange of steak, stout and glorious English Cheddar.
Provided by Monte Mathews
Number Of Ingredients 14
Steps:
- Step 1 Preheat the oven to 350 degrees.
- Step 2 In a large, ovenproof casserole, heat a glug of olive oil on low heat.
- Step 3 Add the red onions and sauté them very slowly for about 10 minutes.
- Step 4 Turn the heat up and add the garlic, butter, carrots, celery, half the cheese and then scatter in the mushrooms. Mix all the vegetables together and then add the beef, the rosemary a pinch of salt, and a level teaspoon of black pepper.
- Step 5 Sauté the beef and vegetables for 3 to 4 minutes.
- Step 6 Pour in the Guinness, stir in the flour and if necessary, add enough water to cover.
- Step 7 Bring the dish to a simmer
- Step 8 then cover the casserole with its lid and put it into the oven.
- Step 9 Bake for an hour and a half, then take the casserole out of the oven, check to see that there's enough liquid, stir and put it back in the oven for another hour or until the meat is very tender. The pie filling should be rich, dark, and thick. If necessary, reduce the liquid on the top of the stove. Be careful not to burn it. Remove from heat and then add the second half of the cheese and stir. At this point, you can put the pie filling aside or proceed. (I made the filling then chilled it, and made the pie another day.)
- Step 10 To assemble the pie, take two 9 X 9 sheets of puff pastry out of the freezer and thaw for 40 minutes.
- Step 11 Prepare a pie dish by greasing it with butter or a non-stick spray like Pam.
- Step 12 Dust a clean work surface with flour, and then roll one sheet of puff pastry out till it is about 1/8 inch thick. Put that sheet on the bottom of the pie plate and let the pastry droop over the sides.
- Step 13 Gently fill the pie with the beef and vegetable filling.
- Step 14 Take the second sheet of puff pastry. Roll it out and then take a sharp knife and carefully score the crust in a cross-hatch pattern.
- Step 15 Make an egg wash and brush it over the edge of the bottom pastry.
- Step 16 Gently place the cross-hatched crust on top of the pie. Put the pie on a sheet pan placed on the bottom of your oven. Bake for an additional 45 minutes. This gave me a beautifully cooked crust-better than any puff pastry I'd ever cooked before.
- Step 17 *Baby Bella mushrooms have more flavor than plain white mushrooms but you can certainly use them if no Baby Bellas are available. This was very well received. I did follow Jamie's advice and served it with some frozen peas, one of my favorite vegetables.
STEAK AND GUINNESS PIE
Make and share this Steak and Guinness Pie recipe from Food.com.
Provided by MacChef
Categories European
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole dish.
- Peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350 deg F) for 2-2 1/2; hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick.
- Roll out pastry dough to fit casserole dish. Place pastry on top of meat mixture and bake according to package directions or until pastry has puffed and is golden.
Nutrition Facts : Calories 774, Fat 38.4, SaturatedFat 12.6, Cholesterol 97.6, Sodium 351.3, Carbohydrate 38.6, Fiber 1.5, Sugar 3.7, Protein 36.2
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