Guinness & Steak Pie
Image coming next time I cook it ...
Made this a while back after seeing it on TV. I've adapted the recipe a bit and converted all the measurements to units we can measure in US kitchens...
The first time I made it, I ended up with way too much filling for the pie. We scooped out all the chunky stuff and used the "stock" for onion soup the next day.
Ingredients
3 red onions, sliced
1 sprig rosemary
3 cloves garlic, chopped
2 oz. butter
2 sticks celery, finely sliced
2 carrots, peeled and sliced into 1" pieces
1 c. Portabella or "Baby Bella" mushrooms, roughly chopped
2 lb. brisket, cubed
1 pint Guinness
1 heaping Tbsp AP flour
Beef stock
2 sheets frozen puff pastry
8 oz. white cheddar cheese
1 egg
Method
Preheat oven to 350 degrees.
Cooking Time: 2 hr. 40 min.
Start to Finish: 3 hr. 15 min. (best guess)
In an oven-proof pan over medium heat, saute onions with olive oil. Season with salt & pepper. Add rosemary and garlic. Stir.
Add butter, celery, carrots, and mushrooms. Add meat and season with a big pinch of salt and pepper. Stir in a heaping tablespoon of flour for thickening.
Add beer and top off with a little beef stock. Liquid should not cover the meat. Cover and move to a 350 degree oven for 2 hours or until the stew has a dry consistency suitable for a pie filling.
Prepare deep pie dish. Roll out puff pastry for bottom to approx 1/8" thick. Stir 100g cheese into stew and fill the pie. Top with remaining cheese. Roll lid out a little thinner than the bottom. Lightly score the lid with a 1" grid, and brush top with eggwash. Brush edges of bottom with eggwash. Put lid on top and crimp edges for rustic look -- don't trim.
Return to oven for 40 minutes at 350 degrees.
