Winter Warmer – Beef and Guinness Pie
With a bleak, rainy and cold day outside, we decided to flick through one of my favourite cookbooks in search of the perfect remedy!
What Katie Ate certainly delivered, and we got started on a beautiful Beef and Guinness Pie.
I have followed her blog for many years now, and she has such inspirational recipes and food photography.
I suggest you rush out and grab a copy of her cookbook, as the photographs themselves are enough to make you want to buy it without even thinking of the delicious food! If only my photography was as lovely as in the cookbook but please stick with me as I walk you through the steps!
It is quite a process, but one that is most certainly worth it in the end.
The crunchy pastry, and warm hearty filling really do make for an enjoyable winter evening dish!
I suggest enjoying this with a glass of red (or in my husbands case, a big tall Guinness!) while you’re chopping, stirring and cooking – makes it all that little bit more enjoyable!
And you know once you sit down to that hearty piece of pie, it will all be worth it.
We decided that the only way to enjoy the delicious pie, was with some fluffy mashed sweet potato, and a side of peas! You could also roast some vegetables, or if you wanted to make it a little lighter, perhaps serve with a side salad.
BEEF & GUINNESS PIE
750G Cubed Braising or Chuck Steak
2 Heaped Teaspoons Plain Flour
2 Tablespoons Olive Oil
1 Onion, Diced
4 Cloves Garlic, Crushed
1 Carrot, Diced
2 Sticks Celery, Diced
1 1/2 Cups (375mL) Beef Stock
3 Cups (750mL) Guinness
1 x 400g Tin Chopped Tomatoes
3 Tablespoons Worcestershire Sauce
3 Tablespoons HP Sauce
Small Handful of Rosemary, Thyme and Flat-Leaf Parsley, Finely Chopped
Sea Salt and Freshly Ground Pepper
1 Sheet Puff Pastry
1 Egg Yolk Mixed With Dash of Milk
Toss the cubed beef lightly in flour.
Heat 1 tablespoon of Olive Oil in a large heavy based saucepan over a medium heat. Working in batches, fry the meat on all sides until lightly browned, adding more oil to the pan as you need it. Remove and drain on a paper towel.
Add the remaining oil to the pan, along with the onion and garlic and cook for a few minutes until soft. Add the carrot and celery, reduce the heat to low-medium and cook for 5-6 minutes. Return the meat to the pan, then add the stock, the Guinness, tinned tomato, Worcestershire sauce, HP sauce and the chopped herbs and stir to combine.
Season to taste, then bring back to the boil, and simmer uncovered over a low heat for 1 hour or until the meat is tender and the sauce has thickened.
Place contents inside an 18cms pie dish and leave to cool completely.
Preheat the oven to 180 degrees. Lightly dampen the outside edge of the pie dish with water, and place the pastry over the top of the pie, pressing down along the edges as you go.
Brush with an egg yolk, and place in the oven for 30-40 mins or until the pastry golden and crisp.
Remove from the oven, and serve with mashed sweet potato and peas.
Do you have any favourite winter recipes you would like to share?
I would love to warm up my house and attempt some over the next few months!