Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

Mish Delish Good Food Blog

I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

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
Serves 4
You’ll need:
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
  1. Pre heat the oven to 160C
  2. 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.
  3. Add the onions to the dish and  cook until starting to soften. Add the garlic and cook for a further minute.
  4. Add the carrot, celery and the thyme, season well and cook for few more minutes. Now add the meat back to the pot.
  5. Add the Guinness & extra flour and top off with the stock. You don’t want the liquid to cover the beef too much.
  6. 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.
  7. When the stew is ready stir through the cheese.
  8. 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.
  9. Baste the top with egg and poke some holes in it to let the steam escape.
  10. Turn oven up to 180C and bake the pies for about 20 mins until golden and crispy.

Author