Beef and Guinness Pie

Beef, Entrees, Soups & Stews | November 8, 2015 | By

Incredibly delicious! A rich and savory concoction of beef, veggies, sharp cheddar, Guinness beer and beef stock, topped with a buttery puff pastry! True English ∼ Irish pub fare.

Ingredients:
Serves 6

• 1 1/2 lbs of chuck roast, cut into bite sized pieces
• 3 Tbs of canola or vegetable oil – divided use
• 1 large onion, chopped
• 2 ribs of celery, chopped
• 2 carrots, chopped
• 8 oz of mushrooms, sliced
• 4 garlic cloves, chopped
• 1 1/2 Tbs of flour
• 10 oz of Guinness beer
• 3/4 cup of beef stock
• 2 Tbs of Worcestershire sauce
• 1 Tbs of tomato paste
• 1 tsp of kosher salt
• 1 tsp of black pepper
• 2 sprigs of fresh rosemary
• 2 sprigs of fresh thyme
• 5 oz of extra sharp cheddar cheese, grated
• 1 sheet of puff pastry, thawed in the refrigerator
• 1 egg mixed with 1 – 2 tsp of water for the egg wash

Directions:
Preheat oven to 375°

In a large heavy skillet, over high heat, heat 2 Tbs of oil and brown the meat on all sides. Make sure not to crowd the pan, you’ll probably have to work in batches. It should take about 5 minutes per side.Then remove the meat from the skillet. Add a tablespoon of oil to the same skillet and saute the onion, celery, carrot, mushrooms and garlic for about 5 minutes, until they start to soften. Add in the flour, stir to combine.
Add in the Guinness, beef stock, Worcestershire sauce, tomato paste, salt & pepper, the beef and the thyme & rosemary sprigs.
Simmer for 1 1/2 hours or until the meat is very tender, then fish out the herb sprigs. The sauce should be very thick, if not, sprinkle in a little more flour, stir to combine and cook a few more minutes. Give it a taste, add salt if needed.Roll out your puff pastry sheet about 2 inches bigger than your casserole dish. Spray the casserole dish with cooking spray, add half of the cheese in the bottom and pour in the beef mixture.
Sprinkle on the remaining cheese, then top with the puff pastry.Fold in the edges of the pastry and brush with the egg wash. Cut a steam vent in the middle.Bake for 30 minutes or until golden brown. Cover with foil for the last 5 minutes if the top starts to get too brown. All done! Bon Appetit!

 

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Comments

  1. Leave a Reply

    Jeff Nebot
    November 8, 2015

    You’re awesome. Can’t wait to try this.

  2. Leave a Reply

    Mike Falcone
    November 17, 2015

    This looks AMAZING!
    Would it ruin the recipe if I added more cheddar to the mix?

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