Steak and Guinness Pie

I love pies and I love pies with ketchup! Anyway, rather than make something sweet today, I decided to spend time doing a steak and Guinness pie for dinner. Comfort food is always a good thing, right?

Personally, I prefer full pies … where there’s a short crust pastry at the bottom and a puff pastry on top. Puff pastry is time-consuming to make so I recommend you go to the supermarket and grab a pack of frozen ones. They work just as well too.

Sometimes, you want to make everything from scratch … but at the end of the day, do you want to end up spending 6 hours in the kitchen? You’d be too knackered to eat! Priorities, people!

Anyway, this pie is OUT OF THE WORLD. I know I shouldn’t be praising my own pie but IT’S REALLY AWESOME!! The steak is super tender, the gravy has just the right balance of salty, stouty, sweet flavors …

Together with the buttery crust … it’s …. to die for. The husband – a well-known food snob, gave it a 8.5.

Be prepared to set aside about 4 hours to do this pie. Don’t say I didn’t warn you. 🙂

Ingredients:

For the crust
1 and 2/3 cups flour A pinch of salt
125g cold butter, cubed
1 egg yolk beaten with 1 tbsp cold water
2 tbsp cold water

For the filling
Olive oil
3 medium red onions, chopped
5 cloves of garlic, chopped
2 sticks of celery, chopped
2 carrots, chopped
200g brown mushroom, chopped
1kg good quality stewing beef, cut into 2cm cubes
A handful of marjoram
Sea salt
1 tsp pepper
440ml Guinness
2 tbsp flour
150g cheddar, shredded

Puff pastry (store-bought)

Egg wash

Steps:

Make the filling
Heat your oven to 190C. In a large oven proof pan, heat some olive oil and fry the onions on low heat for 10 minutes. Turn up the heat and then add garlic, celery, carrot and brown mushrooms, and mix everything together. Stir in the beef, marjoram, salt and pepper. Fry fast for 3 to 4 minutes, then pour in the Guinness and stir in the flour. If the stout doesn’t already cover the mixture, pour just enough water to cover. Bring to a simmer. Cover with a lid and cook in the oven for 1 and 1/2 hour. Remove the pan and stir it a little. Then put back into the oven and cook for another hour until filling is rich, dark and thick, and meat is tender. Remove from oven and stir in half the cheese. Set aside to cool slightly.

Make the shortcrust base
Sift the flour into a bowl, add salt, stir with a whisk. Then add butter and rub the flour and butter until you get a texture resembling breadcrumbs.

Add the cold egg mixture and combine to make a dough, adding water if necessary. You don’t want the dough too wet.

Pour out the dough onto a floured work surface and flatten into a round disk. Wrap it up and chill it in your fridge for at least 1/2 hour.

Assembly
Set oven for 180C.

Grease a pie dish (I used one without a removable base). Make sure you grease the entire dish – base, side and rim. Take the shortcrust pastry out of the fridge and roll it out to the thickness of a 50-cent coin. Lay it over the dish and gently press down. Leave some of the pastry hanging over the rim. Fill with the beef filling and then cover top with the remaining half of the cheddar.

Take out the puff pastry and pull at it a little so it covers the entire pie dish. Use a fork, seal the pie by pressing both pastries together. Brush top of pie with the egg wash. Using a pair of scissors, snip an X in the middle of the puff pastry lid. Cook pie in oven for 45 minutes or until the puff pastry lid is golden brown.

This pie gives you 6 huge slices.

Steak and Guinness Pie, $90 (delivery within Singapore)

Steak and Guinness Pie, $90 (delivery within Singapore)

To order, click here.

Check out Alpha Bakes’ other creations here.

 

 

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