✦ Go Irish wherever you are with this stout and hearty Irish Beef and Guinness Pie!
Irish Beef and Guinness Pie is a beautiful combination of light flaky pastry wrapped around a thick, rich gravy with tender beef and vegetable chunks. Every family has their own unique way of making this pie. The filling can be made with anything you can find in the garden, be it potatoes, carrots, onions, parsnips or turnips. It is traditionally served with a side dish of potatoes (perfect for sopping up the gravy!).
Beef – Any type of marbled beef will work well, appx 2 lb.
Butter & Flour – Just a bit. They help to make a nice, thick gravy with the stout.
Smoked Bacon – Go for the thick cut, or any type of smoked bacon will do.
Onion & Carrots – Go for whichever type of onion you prefer.
Sweet Things – You can use plain sugar to counter the bitterness of the stout but you can also play around with brown sugar and craisins. Raisins would also do the trick.
Guinness Stout – This makes a rich, velvety gravy with the beef juices.
Egg & Pastry – You can use a store-bought puff pastry or a flaky biscuit would work well too. You can also use short crust pastry, the type used for apple pie. The egg is to make the pastry shiny.
Note: Eggs, Bacon and Beef are available from Grazed and Grown Farm
Cut meat and veggies into bite-sized pieces.
In a large dutch oven, cook your meat, butter and flour. Set aside while your onions and carrots cook.
Cook your veggies in the same pot. A secret tip is to actually scrape the flavorful brown bits on the bottom! They give the dish a special yumminess!
Add remaining ingredients and simmer for a few hours on low heat, covered. Simmer for at least three hours to help tenderise the beef and allow the gravy to thicken.
When the meat is tender, the veggies cooked and the gravy has a nice thick consistency, place the filling in ramekins and cover with pastry.
Crimp the edges with the tines of a fork.
Brush a beaten egg over the top of the pastry for a nice golden and shiny top.
When you put it in the oven, make sure you keep a close eye on it to make sure it doesn´t burn.
Bake to a beautiful golden finish and enjoy!
Tip: If you find you have too much filling, you can save the filling in the fridge and bake in the ramekins with the pastry only when you are ready to serve. That way you won´t end up with tons of pastries which just become soggy from all the waiting.
Anyone for a piping hot, fresh pie with perhaps a pint?
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