I made this the other night and it was so deliciously comforting. I’ve never made anything with Guinness before, it really does make a great pie. This recipe is pretty versatile, if you didn’t want to do pies you could serve it as a stew with mashed potato or even bake it in the oven with some dumplings on top.
Steak & Guinness Pie
4 oyster blade steaks
1/2 cup plain flour for dusting + 1 tbs extra for thickening
2 tbs olive oil
3 onions (halved & sliced finely)
3 garlic cloves (chopped finely)
1 carrot (chopped)
1 stick celery (chopped)
1 sprig thyme
1 can cold Guinness
1/2 – 1 cup beef stock
1 handful shredded cheese ( I used tasty cheese), optional
4 sheets puff pastry
Pre heat the oven to 160C
Dice the steak and lightly coat it with flour. Heat the oil in a casserole dish with a lid and brown off the meat in two batches & remove.
Add the onions to the dish and cook until starting to soften. Add the garlic and cook for a further minute.
Add the carrot, celery and the thyme, season well and cook for few more minutes. Now add the meat back to the pot.
Add the Guinness & extra flour and top off with the stock. You don’t want the liquid to cover the beef too much.
Bring the ingredients gently to the boil, put the lid and transfer to the oven & cook for 2 hours. Check on it from time to time & give the stew a quick stir.
When the stew is ready stir through the cheese.
Grease & line the tins with pastry or one big pie dish (whatever you are using) and fill the pie with the stew, cover with pastry, & crimp the edges to seal.
Baste the top with egg and poke some holes in it to let the steam escape.
Turn oven up to 180C and bake the pies for about 20 mins until golden and crispy.