Steak Pie With Guinness Food

STEAK AND GUINNESS PIE

Steps:

• Preheat oven to 375F. In a large ovenproof skillet, heat olive oil over medium heat.
• Add in onions gently cooking them until clear, about 10 minutes.
• Turn up the heat to medium-high, add garlic, carrots, and celery.
• Toss in mushrooms, mix well and cook until tender.
• Add in the beef and rosemary, stirring in.
• Season with a good pinch of salt and a teaspoon of pepper.
• Continue tossing and quick fry for 3 - 4 minutes.
• Stir in flour to coat then add in the Guinness and if needed, top up with enough water to cover.
• Bring the mixture back to a simmer and cover with a lid or foil.
• Place ovenproof pan in the 375F preheated oven, occasionally pull the pan out of the oven and stir a bit to mix it up. Return covered pan back to the oven and continue to cook for another hour, or until meat is very tender and stew is thick and dark-colored, about 1 1/2 hours.
• If stew is still not thick enough, place the pan back on the stovetop and cook over medium heat until the sauce starts to thicken, stir frequently to prevent burning on the bottom.
• Once ready, add in half the grated cheese, mix in well, season to taste, allow to cool for about 10 minutes.
• On a flour-dusted surface, roll out puff pastry sheet evenly until about 1/8 inch thick. Then with a sharp knife, carefully and lightly make a criss-cross pattern over the top side of the Pastry without cutting through.
• In an ovenproof deep dish, pour the stew in carefully and top with remaining grated cheddar cheese but do not mix in.
• Place the pastry over the top of the pie dish, fold any overhanging edges back over the top edge or cut the excess off.
• Brush the puff pastry top with the beaten egg wash.
• Then continue to bake the steak and Guinness pie on the bottom shelf of the oven for an additional 30 - 45 minutes or until the pastry is puffed and golden.

STEAK AND GUINNESS PIE - JAMIE OLIVER

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.

GUINNESS PIE

Steps:

• Crust: In the bowl of a food processor, combine flour and salt. Add butter and cheese and pulse until the mixture resembles coarse meal.
• With machine running, drizzle ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time.
• Gather dough into a ball and flatten into a disc. Wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
• Filling: Heat oil in a large pot over medium. Add bacon and cook until crisp and browned, about 14 minutes. Remove with a slotted spoon and drain on paper towels. Pour fat into a bowl and reserve.
• Wipe out pot with paper towels. Add 2 tablespoons reserved fat to pot and heat over medium-high until hot.
• Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working in 3 batches, cook beef until browned on all sides, about 4 minutes per batch. Using a slotted spoon, transfer beef to a large bowl. Add more reserved fat between batches if needed.
• Pour fat from pot into the bowl of reserved fat. Add 1 cup broth to pot, and cook, stirring and scraping bottom, 1 minute. Pour over meat.
• Heat 2 tablespoons reserved fat in pot over medium-high. Add onions and garlic and cook until onions soften and garlic is fragrant, about 2 minutes. Stir in mushrooms and cook, 3 minutes. If bottom of pot begins to burn or onions begin to stick, stir in about 1/4 cup of the remaining broth. Sprinkle flour over vegetables, add mustard, and cook, stirring constantly, 1 minute.
• Return beef and broth to pot. Add remaining broth, stout, thyme, and bay leaf. Bring to a boil, scraping flour mixture from bottom and sides of pot. Reduce heat and simmer partially covered, stirring occasionally, 1 hour 30 minutes.
• Add potatoes. Cover and simmer until potatoes are tender but not mushy, about 25 minutes. Remove and discard bay leaf and thyme. Stir in bacon, pearl onions, dill, horseradish, and vinegar. Season with salt and pepper. Transfer to a 2 1/2-quart baking dish and place on a rimmed baking sheet. (Filling can be made up to 2 days ahead and refrigerated. Bring to room temperature before baking.)
• Preheat oven to 400 degrees. On a floured work surface, roll out dough to a diameter about 2 inches larger than baking dish. Center dough over filling; trim edges to about 1-inch overhang (it's okay if it's a little uneven). Brush egg wash over bottom of edges, and press to baking dish to seal. Brush remaining egg wash over top of pie. Cut vents in center. Bake until crust is golden brown and the filling bubbles, 35 to 45 minutes. Let cool 20 minutes before serving.

GUINNESS PIE

Steps:

• Preheat the oven to 375 degrees.
• In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.
• Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.
• Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.
• Add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 1 1/2 hours. Remove from the oven and stir. If using trotter gear, stir it in now. Return to the oven and cook for 1 hour more. If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. If using Cheddar, fold in about half.
• While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours.
• Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad. Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.

STEAK AND GUINNESS PIE

Steps:

• Preheat oven to 400°F.
• In a large dutch oven or heavy pot, heat the vegetable oil over medium high heat.
• Carefully add the beef and sear until it is brown on all sides. Add the chopped onion, mushrooms, and carrots; lower the heat to medium and continue cooking until the onion is translucent and the mushrooms are done.
• Stir in the garlic and cook about a minute more. Add the tomato paste, bay leaves and herbes de Provence, stirring until well blended.
• Pour in the beer, wine, and beef broth, stirring well.
• Cover, reduce heat and simmer for an hour to an hour and a half. The meat should be very tender. Take off the cover and taste for richness. If it needs more flavor and reducing, simmer for a short while longer uncovered.
• In a small bowl, work the flour into the butter to form a ball. Stir the butter/flour mixture well into the simmering stew to thicken. Salt and pepper to taste.
• At this point you may cool the stew and refrigerate to use later. If serving right away spoon into a casserole or casseroles, and top with a layer of puff pastry.
• Cutting the Puff Pastry:.
• Lay a sheet of puff pastry on a lightly floured surface. Using the lid from your casserole as a template, cut around the puff pastry dough with a knife. Place on top of the casserole before baking.
• Brush the pastry with milk or beaten egg for added color, and bake in a preheated 400 degree oven according to package instructions, or until pastry is golden brown. Serve with vegetables on the side (peas, carrots, and mounds of fluffy mashed potatoes).
• Makes about 6 cups (4-6 servings).

STEAK PIE WITH GUINNESS

Steps:

• Preheat the oven to 160°C.
• Combine the flour, mustard and pepper, then coat the beef in th emixture.
• Heat 2 TB of oil in a heavy based frying pan. Fry a third of the beef for 3-4 minutes until browned. Transfer to an oven proof dish and fry the rest of the beef in 2 more batches.
• Add a tablespoon of oil to the pan, then fry the onions for 5 minutes. Add the garlic and cook for 2 minutes.
• Stir in the Guinness, Worcestershire sauce, bay leaves, thyme and sugar and simmer for 2-3 minutes.
• Pour over the beef, then cover and cook for 2 hours.
• Remove the dish and increase the oven temperature to 190°C
• Fry the mushrooms in the rest of the oil. Stir into the beef, then transfer to a 15x20cm pie dish.
• PASTRY CRUST:.
• Sift together the flour, baking powder and half a tspn of salt, then add the thyme, and pepper to taste.
• Stir in the suet and bind with 10-12 tablespoons of water to forn a soft dough.
• Roll out the dough, dampen the edges of the dish and cover it with the pastry.
• Trim, then make a small slit in the centre.
• Cook for 30-40 minutes, until golden.

HEALTHY STEAK AND GUINNESS PIE

Steps:

• HEAT oil in frying pan and cook chopped carrot,diced onion, sliced mushroom, sliced celery, sage until soft;.
• Transfer to casserole dish.
• Cut beef into 1 - 2 inch pieces.
• COAT beef in flour and add to fry pan; add extra oil if needed; BROWN.
• ADD to casserole dish.
• COMBINE beef stock and guinness; add to casserole dish; salt and pepper to taste.
• Cover and bake for 2 hours on 150 degrees; stir occasionally.
• TRANSFER cooked meat and vegetables to either 1 pie dish or individual ramekin dishes; TOP with puff pastry; brush with egg wash or milk.
• Piece puff pastry with fork and cook for approximately 25 minutes until golden.
• Enjoy!

STEAK AND KIDNEY PIE WITH GUINNESS

Steps:

• In a pressure cooker, brown the beef, kidney and onion in the olive oil. Add the Guinness, boullion, bay leaves, worcestershire, thyme, salt and pepper. Cover and cook for approximately 20 min from the time the cooker starts to whistle.
• Once it's safe to remove cover, do so.
• Dissolve cornstarch in the water and then add mixture to the beef, bringing back to a boil to thicken.
• Preheat oven to 400 degrees.
• Pour beef into a large baking dish and top with puff pastry.
• Bake till golden, approximately 40 minute.