Steak & Guiness Pie

steak and guiness pie
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This recipe is a family favourite and combines the convenience of ready made pastry with a rich, filling of steak slow cooked in Guiness, herbs, and a few surprising ingredients that really pack a punch and bring out all the flavours.

Ingredients

  • 1 Egg
  • 1000g of Braising Steak (chunks)
  • 1 can Chopped Tomatoes (400g)
  • 50g Plain Flour
  • 1 tablespoon Mustard Powder
  • 5 tablespoons Olive Oil (you can use Sunflower Oil if you prefer)
  • 1 Large Onion
  • 4 sticks of Celery
  • 2 Large Carrots
  • 500ml Guiness
  • 1 Beef Stock Cube
  • 3 tablespoons Redcurrant Jelly
  • 3 Bay Leaves
  • 3 tablespoons dried Parsley
  • 3 tablespoons dried Thyme
  • 2 tablespoons dried Rosemary
  • 500g ready made Puff Pastry
  • 2 tablespoons Salt
  • 2 tablespoons Black Pepper

Preparation

  • Preheat the oven to 160c (fan 140c) / Gas Mark 3
  • Peel and roughly dice the onion
  • Chop the celery into chunks about 2cm long
  • Peel and cut the carrot into chunks about 2cm long
  • Beat the egg
  • Dissolve the beef stock cube in 250ml of boiling water

Method

  1. Add the flour, mustard powder, salt and pepper to a bowl and give it a really good stir
  2. Dry the beef with a paper towel and put it into the bowl and stir it well until it is well coated in the flour mixture
  3. Heat the oil in a large casserole pot and add the coated meat
  4. Stir the beef until it is brown on all sides
  5. Add the onion and stir it into the beef and cook for about 5 minutes until the onion is brown
  6. Add the chopped celery, and carrots. Stir it and cook for about 2 minutes
  7. Let it cook for about 5 minutes giving it an occasional stir
  8. Pour the Guiness into the casserole pot
  9. Add the Redcurrant Jelly to the casserole pot
  10. Add the tin of tomatoes (and the juice) to the casserole pot
  11. Add the Bay Leaves to the casserole pot
  12. Add the Beef Stock to the casserole pot
  13. Give everything a really good stir and bring it to the boil
  14. Put the casserole pot into the oven and cook for 2½ hours
  15. Remove the casserole pot from the oven and remove the Bay Leaves
  16. Turn the oven up to the temperature shown on the pastry packaging (usually 220c (200c fan) / Gas Mark 7 but check it just in case)
  17. Add the Parsley, Thyme, and Rosemary to the casserole pot, give it a good stir and check the flavour (add more salt and/or pepper if you feel it needs it)
  18. Let the casserole pot cool down for a while
  19. Roll out the pastry and line a pie dish (or individual pie dishes) and then brush some water around the top edge of the pastry
  20. Pour filling into the pie dish(es) until it reaches almost the top of the dish
  21. Put a lid on the pie(s) and press the lid against the edge of the pie case sealing it (the water on the edges acts as glue)
  22. Brush the lid with beaten egg (to give a nice golden colour) and poke a small hole in the top to let the steam out
  23. Put the pie dish(es) on a baking try and put it in the oven until the pastry has gone a nice golden colour and has puffed up (check the cooking time on the pastry packaging – it’s usually around 30 minutes)
  24. Whilst the pie(s) finish in the oven, make some mashed potatoes or chips and prepare your favourite vegetables (or baked beans) and make some gravy (add some of the gravy from any remaining filling if you have any)
  25. Take the pie(s) and let them cool under foil for 5 minutes and serve (with a cold Guiness if you like!)

If you have any filling left over you can freeze it or it will be OK in the fridge for 2 or 3 days.