We are currently in the middle of British Pie Week – an event that has been growing every year with more and more pie-lovers everywhere seeking out their ultimate pie perfection.
With new research revealing that 75% of people enjoy a pie at least once a month, it can’t be disputed that it is a staple of British culinary culture. Especially when the weather is as it has been as of late there can’t be many better things than tucking into a lovely hot meaty pie.
The same survey also revealed that 79% of people would be willing to pay more for a homemade pie. Now ok we’re not suggesting making pies to sell, but to celebrate the ninth annual British Pie Week here is a delicious recipe that you can make at home. With flaky pastry this rich and hearty Beef Guinness Pie is a sure fire winner.
And the beauty of pie recipes is that there really is no limit as to what filling you include……we just hope this gives you ins-pie-ration.
And if it goes down a storm you can just roll it out next week too, as St Paddy’s Day is just around the corner!
Beef Guinness Pie Recipe
Ingredients
• 3 T. Olive Oil
• 1½ lb. Beef Stew meat, cut into ½" cubes
• 1 T. Coarse Salt
• ½ t. Pepper
• ¼ C. Flour
• 1 large Onion, diced
• 8 oz. small Mushrooms, quartered
• ½ T. fresh Rosemary, chopped
• 1 Garlic Clove, minced
• 1½ T. Tomato Paste
• 6 oz. Guinness
• 2 C. Beef Broth
• 2 small Russet Potatoes, peeled and cut into ¼" cubes
• 1 recipe Pie Crust
• 1 egg
• 2 T. Milk
Instructions
1. Heat the olive oil on high in a stock pot or preferably a cast iron pot. In a bowl, toss the beef with the flour, salt, and pepper until thoroughly coated. Add the beef to the hot oil and brown on all sides. Do this in two additions, so as to not overcrowd the pan. When the beef is browned, remove from the pan.
2. Add the onion and mushrooms to the pan(adding a little more oil, if necessary) and saute for 4-5 minutes, stirring frequently. When the mushrooms and onions begin to brown, add the rosemary and continue to saute for a few more minutes, or until a deep brown colour is achieved.
3. Add the garlic and saute for 30 seconds more.
4. Add the tomato paste and mix it into the vegetables, cooking for another 30 seconds.
5. Place the beef back in the pot and mix in to the vegetables.
6. Add the Guinness to the pot and stirring and scraping the sides as it reduces to loosen browned bits and deglaze the pot.
7. Add the beef broth, and bring the liquid to a simmer.
8. Place a lid on the pot and reduce the heat to medium/low.
9. Continue to lightly simmer for 1½ hours, stirring occasionally.
10. after 1 hour of simmering, add the potatoes to the filling. Re-cover the pan and continue cooking.
11. When the meat is tender, remove the lid and allow to simmer for another 20 minutes, or until the sauce has thickened slightly.
12. Roll out ⅔ of the pie crust dough to cover a 9" pie dish. Pat the dough down into the dish and fill with the hot beef filling.
13. Roll out the remaining dough into a circle large enough to cover the top of the pie. Place on top of the filling and seal the edges of dough around the dish.
14. Beat together the egg and milk and brush over the top of the pie.
15. Bake in a oven preheated to 350 degrees for 30-40 minutes, until the crust is golden brown and filling is bubbling.
16. Serve immediately.
For more great recipes like this please head on over to thekitchenmccabe.com, and for more on British Pie Week please see their website here.