Steak, mushroom and Guinness pie

Steak, mushroom and guinness pie

On a cosy night in on a cold blustery night, there is nothing more comforting and satisfying than a huge plate of rich and tasty steak pie, accompanied by heaps of creamy mash to mop up all of the lovely beefy gravy. It’s a dish that every family should take the time to perfect and get right – it’ll be a recipe to keep going back to time after time. Seeing as St. Patrick day is just around the corner, I thought it would be wonderful to make the sauce with Guinness rather than beef stock for an extra special touch. The ale gives it an extra richness and a fuller flavour but doesn’t necessarily taste boozy so is suitable for all the family.

Ingredients

2 tbsp vegetable oil
1kg braising steak, cut into 1 inch cubes
2 large onions, roughly chopped
2 cloves garlic, chopped
4 large carrots, chopped into large chunks
4 tbsp plain flour
750ml bottle of Guinness (or any other dark ale if you can’t get Guinness)
2 beef stock cubes, crumbled
200g smoked bacon lardons
250g chestnut mushrooms, halved
Salt and freshly ground black pepper
Packet of shop bought puff pastry, rolled into a sheet 5mm in thickness

Mashed potato and green veg to serve

Method

Pre-heat your oven to 1˚C. Heat the vegetable oil in a large pot then drop in the bacon lardons, cook for 3-4 minutes until they start to turn golden brown. Now add in the beef and start to brown it off on all sides – this should take around 10 minutes. Once all of the beef is brown add in the garlic and sliced onion, stir well and cook for 5 minutes until the onion starts to soften.

Once the onion has softened slightly, sprinkle over the flour and stir well to coat all of the beef. Crumble over the stock cubes, season with salt and pepper then add in the chopped carrots and mushrooms before pouring in all of the Guinness. Give everything a really good stir then pop on a lid and transfer to your pre-heated oven and cook for 2 and a half hours until the stew is really tender.

Once the stew is cooked, remove from the oven and transfer to a large pie dish and top with the rolled out puff pastry. Brush the top of the puff pastry with a tiny bit of milk for a golden crust. Pop the pie back in the oven for 15-20 minutes until the pastry has risen and is golden brown.

Serve with big scoops of creamy mashed potato and some lovely steamed green veg.

Serves 6

 

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