Guinness and Steak Pie
You'll love this Irish Guinness and steak pie if you like comfort food because this is how a great casserole should be. The meat falls apart, and the Guinness beer gives the sauce a rich, deep flavor. Flavored with Cheddar cheese under a puff pastry roof.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- oven dish
Ingredients
- 1 tablespoon vegetable oil
- 3 onions Sliced finely
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 sprig fresh rosemary Take the needles from the rosemary and chop them finely.
- 3 cloves garlic squeezed
- 1 tablespoon butter
- 2 stalks celery chopped in small cubes
- 5 carrots sliced in small cubes
- 1 tablespoon all-purpose flour
- 1 pound chuck roast cut in cubes of 1 x 1 inch (2 x 2 cm)
- 2 cups Guinness beer
- 2 cups beef broth extra if the meat is not covered
- 2 ounces grated cheddar cheese grated
Topping
- 1 sheet puff pastry 4 x 10 inches (or smaller sheets if available)
- 1 egg size S
Ingredients you need per step are listed below the step in Italic
Instructions
Preperation Guinness and Steak Pie
- Preheat the oven to
350 °F or 
320 °F. - Heat some oil in the pan.1 tablespoon vegetable oil
- Fry the onions until they are translucent, then add the salt, pepper, garlic and rosemary.3 onions, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, 1 sprig fresh rosemary, 3 cloves garlic
- Melt one tablespoon of butter in the pan and add the celery and carrot.1 tablespoon butter, 2 stalks celery, 5 carrots
- Remove everything from the pan with a skimmer and add this to the baking dish.
- Sprinkle the meat with the flour, so it's covered on all sides.1 tablespoon all-purpose flour, 1 pound chuck roast
- Fry the meat in the remaining butter/oil mixture, so it is nicely browned.
- Add the beef, including all juices, to the baking dish and pour in the Guinness and beef broth.2 cups Guinness beer, 2 cups beef broth
- Cover the baking dish with a lid or aluminum foil.
- Place the dish in the oven for 2 hours
Guinness and Steak Pie Step 2
- Remove the casserole from the oven and stir in half the cheddar cheese.2 ounces grated cheddar cheese
- Sprinkle the other half of the Cheddar over the stew.
- Beat the egg with a fork.1 egg
- Cover the top of the baking dish with puff pastry. Cut the excess off with a sharp knife and put them aside if you're going for Halloween style.1 sheet puff pastry
Halloween Style (fully optional)
- Make a jack o lantern face out of the puff pastry and glue on the puff pastry with the beaten egg. It doesn't have to be neat.
- If puff pastry is still hanging outside the edge, you can cut it off. And you can make an excellent motive on the side by pressing a fork on the edge.
Bake in the Oven
- Brush the top of the puff pastry with the beaten egg.
- Bake the oven dish for another 40 minutes in the oven.
NOTES
1. Chuck roast is used in this recipe. But you can also use a round roast (top or bottom) or tri-tip roast for this Guinness, and Steak Pie Lamb is originally used in this stew. But I like beef, so I opted for that.
2. Cheddar - An English orange-colored cheese that tastes spicy. This beef pie needs firm cheese. If you want to replace it, you could use Gruyère.
3. Puff pastry - Cover the baking dish and ensure that all the flavors stay in the sauce. For the best effect, use butter puff pastry.
4. Oven - When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient.
5. Storage
- Refrigerator - The Guinness and steak pie keeps covered well in the fridge for two days. You can also freeze leftovers.
- Freezer - Wrap the Irish stew and Guinness casserole in two layers of foil. The pie keeps well in the freezer for two months. Then, let the beef pie thaw in the refrigerator.
- Reheat - Cover the dish with aluminum foil and heat for at least 30 minutes at 320 °F (160 °C). Check that it is warm enough; otherwise, heat it for an extra ten minutes.
Nutrition
Calories: 532kcal | Carbohydrates: 33g | Protein: 23g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 699mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8758IU | Vitamin C: 8mg | Iron: 3mg
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