Guinness pie recipe
Guinness Pie recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|1200 g||beef, steak, 4 cm pieces|
|4 tsp||salt and freshly ground black pepper, mixed|
|3 ½ tbsp||vegetable oil|
|160 g||onions, roughly diced|
|3 clove(s)||garlic, chopped|
|2 tbsp||tomato paste|
|200 ml||beef stock|
|1 tbsp||Worcestershire sauce|
|200 g||potatoes, roughly diced|
|200 g||carrots, roughly diced|
|150 g||mushrooms, halved|
|1 pack(s)||puff pastry sheets|
Mix flour, salt and pepper and rub into the meat.
Heat oil in a casserole and brown meat in batches, turning occasionally. Transfer to a bowl.
Add onion, garlic and water to the casserole, stir, scraping up any brown bits from botton. Cook for about 5 minutes until onions are softened.
Stir in tomato paste and cook for 1 minute. Add the meat with any juices from the bowl, stock, beer, sauce, thyme and bay leaves and stir well and bring to a simmer.
Cover the pot and braise in a preheated fan-forced oven at 150-160ºC for a total of 2 hours until the meat is very tender.
After 1 hour add potatoes and carrots and stir. After a further 30 minutes add mushrooms and cook uncovered stirring from time to time for the last 30 minutes.
Let cool down completely, maybe in the fridge over night.
Bring back to room temperature and fill into 4 pie dishes or one shallow baking pan. Cover with pastry sheets; make sure they do not touch the stew.
Brush pastry tops with egg and cook pie(s) in a preheated fan-forced oven at 200ºC for about 20-30 minutes until pastry is puffed and golden brown and the stew very hot.
ca. 30 min
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