Beef and Guinness…need I say more. My idea of comfort food. This pie is not only so simple to make but also so incredibly delicious. The filling for this pie is cooked slowly for 1 1/2 hours to allow the flavour of the Guinness to thoroughly permeate it.You won’t believe the fantastic, mouth-watering aroma that will fill your house while you’re preparing it. You can even prepare the filling a day in advance should you desire. Make it on St. Patrick’s Day and watch your guests melt at the first bite! This is another Chef Gordon Ramsay recipe and it will not disappoint! The Chef recommended baking the Beef & Guinness in an 8″ pie dish. I have done this and it is not only very easy, but presents very well. However, I was feeling creative the other night and thought I’d try some variations, so I baked a couple servings in French soup bowls and covered them with a shortcrust pastry.
Not to be stopped there, I made smaller individual pies by lining the wells of a large popover pan with pastry dough, filling it with the Beef and Guinness and then cutting a bit more of the pastry for a lid.
Adorable huh? No matter how you package it, you just can’t go wrong with this recipe!
Beef & Guinness Pie
1 1/2 lb. (750g) lean braising steak, eg. skirt of beef, beef chuck
4 Tablespoons all-purpose flour
Freshly ground salt and pepper
4 Tablespoons olive oil
1 Tablespoon tomato purée
16 oz. (500ml) Guinness
3/4 lb. (350g) shallots, peeled and chopped
a few sprigs of thyme
2 Bay leaves
2 garlic cloves, peeled and chopped
1 egg yolk mixed with 1 Tablespoon water
Pastry Dough-either shortcrust or puff pastry-enough for 8″ pie dish minimum
Dice the beef into 1″ (2.5 cm) cubes. Place the flour in a medium-sized bowl and season well with salt and pepper. Roll the beef in the flour to coat.
Heat the oil in a large pan and fry the beef until golden brown in colour. Add the tomato purée and cook for 1 minute, stirring well. Then pour in the Guinness and add the shallot, thyme, bay leaves and garlic. Season with the salt and pepper. Cover and simmer for 1 1/2 hours. Remove the bay leaves.
Preheat oven to 390° F (200°C/Gas 6)
Transfer the meat to a 8″ (20 cm) pie dish-2″ (5-7 cm) deep
Roll out the pastry and cover the pie. Scrunch the pastry to the edge of the dish and trim around the edge, leaving 1-2 cm overhanging. Brush the top with the egg. *for the baking dish variations shown above, read below*
Transfer to a baking tray and place in the oven. Bake for 15-20 minutes and serve immediately.
*For French Soup Bowls or Individual Ramekins:
Place Beef & Guinness filling in baking dish of choice. Roll out pastry. Cut pastry lid 1-2″ larger than dish. Brush the underside of the lid with the egg wash. Fit to top of dish and scrunch the pastry to the edge. Brush the top of the pastry dough with the egg wash.
*For Popover Stand-alone Pies:
Lightly grease the individual wells of a large popover pan. Line each well with pastry dough making sure there are no holes in the pastry lining and that it is snug against the walls of the well. Work the pastry so that it comes up just over the edge of the well so that you can easily attach a lid. Cut your lids out to be slightly larger than the diameter of the popover well. Poke a couple of holes is the lid so that steam can escape during baking. Fill the pastry lined wells with the Beef & Guinness mixture. Brush the underside of the lid with the egg wash. Place lid on the top of the individual pie and crimp around the edges. Brush the top of each pie with the egg wash. Bake for 15 minutes or until golden brown. Let pies cool in pan for 5 minutes. Gently slide them out of the pan. Do not grab the top and pull or risk the top of the pie breaking off.