Mmmm I love a good pie in the winter, but not as much as my friend Nic who I have been promising to make a pie for ages. I think he is my biggest fan so it was my pleasure to bake him his very own steak and guinness pie and as you can see from the photo he was a very happy boy.
serves 6
680g stewing beef diced
2 heaped tbsps flour
1 onion peeled and roughly chopped
1 large carrot peeled and roughly chopped
4 sticks celery washed and rough chopped
2 parsnips peeled and chopped into rough chunks
1 handful of mixed herbs, rosemary, bay leaf, thyme
1 pint guinness
2 tins of tomatoes
1 pack 500g puff pastry
1 egg, beaten
Season the beef generously with salt and pepper and sprinkle with the flour until lightly coated.
Heat 2 or 3 tablespoons of olive oil in a heavy based pan and fry the beef until it's a nice golden brown. Add the onion to the pan until softened, then add the carrot, celery parsnips and herbs. Fry for about 4 mins stirring to stop the veg from catching. Add the tinned tomatoes and bring to the boil. Give it a good season and stir around, you can either simmer it gently on the hob for 2 hours or I put it in the oven at about 170˚ until the meat is tender normally around 1½ - 2hrs.
You can either serve it as a stew with mash as it is or stick it into a big pie dish, roll out the pastry with a sprinkling of flour all over to stop it from sticking to about a pound coin thick. Place over the pie dish, brush with the beaten egg, its good to have a little shoot to let the steam out so you get crispy pastry so I roll a little bit of baking paper like a cigarette and stick it in the middle of the pie. Bake in the oven for about 30mins at 190˚ until the pastry is golden all over. Yummy served with peas.
serves 6
680g stewing beef diced
2 heaped tbsps flour
1 onion peeled and roughly chopped
1 large carrot peeled and roughly chopped
4 sticks celery washed and rough chopped
2 parsnips peeled and chopped into rough chunks
1 handful of mixed herbs, rosemary, bay leaf, thyme
1 pint guinness
2 tins of tomatoes
1 pack 500g puff pastry
1 egg, beaten
Season the beef generously with salt and pepper and sprinkle with the flour until lightly coated.
Heat 2 or 3 tablespoons of olive oil in a heavy based pan and fry the beef until it's a nice golden brown. Add the onion to the pan until softened, then add the carrot, celery parsnips and herbs. Fry for about 4 mins stirring to stop the veg from catching. Add the tinned tomatoes and bring to the boil. Give it a good season and stir around, you can either simmer it gently on the hob for 2 hours or I put it in the oven at about 170˚ until the meat is tender normally around 1½ - 2hrs.
You can either serve it as a stew with mash as it is or stick it into a big pie dish, roll out the pastry with a sprinkling of flour all over to stop it from sticking to about a pound coin thick. Place over the pie dish, brush with the beaten egg, its good to have a little shoot to let the steam out so you get crispy pastry so I roll a little bit of baking paper like a cigarette and stick it in the middle of the pie. Bake in the oven for about 30mins at 190˚ until the pastry is golden all over. Yummy served with peas.