Steak, Guinness & Cheese Pie
Recipe Overview
Overview
This Steak, Guinness & Cheese Pie is a delightful dish that brings together the rich flavors of tender brisket and the deep, malty notes of Guinness. The process begins with sautéing onions, garlic, and vegetables in butter, creating a fragrant base for the stew. Adding the brisket and Guinness transforms this mixture into a hearty filling, perfect for encasing in flaky puff pastry.
Using pre-made puff pastry not only saves time but also ensures a light and crispy crust. The addition of cheddar cheese to the filling elevates the dish, providing a creamy contrast to the robust flavors of the stew. Once assembled, the pie is brushed with egg wash and scored to allow steam to escape, resulting in a beautifully golden crust.
After baking, the pie emerges bubbling and fragrant, ready to be served with a side of buttery peas. This dish is not only a comfort food classic but also a showstopper for gatherings, making it a perfect choice for cozy nights or festive occasions. Whether enjoyed on a chilly evening or at a family gathering, this pie is sure to satisfy and impress.
Recipe Details
Steps & Tips
Peel and slice three onions.
Cook onions in a pan with olive oil, salt, and pepper.
Add a sprig of rosemary and grate three cloves of garlic into the pan.
Add a knob of butter (about 2 oz) to the pan.
Slice two sticks of celery and two peeled carrots, and slice mushrooms.
Add inch-diced brisket of beef to the pan.
Add a big pinch of pepper and salt.
Pour in just under a pint of Guinness.
Tip: Stir in a heap tablespoon of flour to give the stew body and thickness.
Stir in a heap tablespoon of flour.
Top up with a little water or beef stock until the meat is just visible.
Cover with a lid and place in an oven at 180°C (350°F) for about 2 hours.
Check the stew after 2 hours to ensure it's reasonably dry.
Tip: For a perfect pie filling, ensure the stew is reasonably dry to avoid a soggy pie.
Roll out pre-bought puff pastry and cut off a third for the lid.
Tip: Keep the pastry lightly dusted to prevent sticking while rolling.
Roll the pastry out to about 3 mm thick.
Line the pie dish with the pastry, leaving excess hanging over.
Stir 100g of cheddar cheese into the stew and fill the pastry with the stew.
Add another 100g of cheese on top of the filling.
Roll out the remaining pastry for the lid.
Brush the edges of the pastry with egg wash.
Tip: Egg wash helps to seal the lid of the pastry and hold in juices and steam.
Score the pastry lid lightly in a crisscross pattern.
Tip: Score the pastry lid in a crisscross fashion to create crispy bits when cooked.
Place the pastry lid over the pie and crimp the edges.
Tip: Crimp the sides of the pastry for a rustic look and to avoid wasting any pastry.
Bake the pie in the oven at 180°C (350°F) for about 40 minutes.
Tip: Frozen peas are fantastic; toss them in butter for added flavor.
Serve the pie once it is bubbling and golden.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using Guinness in the filling enhances the flavor of the beef and adds depth to the stew.
- •A dry stew is essential for a perfect pie filling to prevent a soggy bottom.
- •Rolling pastry in front of you helps maintain an even thickness and prevents sticking.
- •Scoring the pastry lid allows steam to escape and creates a crispy texture.
