Best Steak And Guinness Pie Recipes

STEAK AND GUINNESS PIE - JAMIE OLIVER

Steps:

• Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
• Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
• Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
• To make pies:.
• Preheat your oven to 375 degrees F.
• Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
• Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
• Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.

JAMIE OLIVER'S STEAK, GUINNESS AND CHEESE PIE

Steps:

• 1. sauté onions on the stove top with a little olive oil, salt and pepper until slightly browned in a deep pot. 2. stir in a sprig of rosemary. 3. add in the 3 cloves of minced garlic. 4. add 1 tbsp butter. 5. add celery and carrots. 6. add mushrooms. 7. add beef. 8. add a pinch of pepper and salt. 9. add 1 can Guinness. 10. stir in 1 heaping tbsp flour. 11. pour in beef stock to top off stew; liquid should not cover beef. 12. cook at 350 degrees for 2 hours in oven safe pot or bowl. 13. pull stew filling out of oven and stir in 1 handful of shredded white cheddar cheese. 14. roll out puff pastry to about 3mm if needed; some puff pastries already come rolled out, you just need to unfold them from the package. 15. line the bottom of a oven safe bowl or pie pan that is about 4 inches deep and 8-10 inches in diameter with the puff pastry. 16. pour in the stew filling. 17. sprinkle the other handful of shredded cheddar cheese on top of stew filling. 18. brush the outer edge of the puff pastry with the beaten egg (this will act like glue when you put the top on). 19. cover with another piece of puff pastry that has been lightly scored with a knife; in watching the show, I am pretty sure you are not supposed to cut all the way through the pastry. You should still be able to pick up the section of pastry without it coming apart. 20. press around the edges so the top puff pastry is sealed to the bottom puff pastry. 21. fold in excess puff pastry that is draping over the bowl/pan so it has a crinkled look on the top. 22. brush top with beaten egg. 23. put pie in the oven at 350 degrees for 40 minutes or until bubbly and golden. 24. towards the end of the cook time for the pie, cook a package of frozen peas according to package directions. 25. once pie is finished cooking, pull out of the oven; spoon peas over top of each pie serving.

STEAK AND KIDNEY PIE WITH GUINNESS

Steps:

• In a pressure cooker, brown the beef, kidney and onion in the olive oil. Add the Guinness, boullion, bay leaves, worcestershire, thyme, salt and pepper. Cover and cook for approximately 20 min from the time the cooker starts to whistle.
• Once it's safe to remove cover, do so.
• Dissolve cornstarch in the water and then add mixture to the beef, bringing back to a boil to thicken.
• Preheat oven to 400 degrees.
• Pour beef into a large baking dish and top with puff pastry.
• Bake till golden, approximately 40 minute.

GUINNESS STEAK AND STOUT PIE

Steps:

• Line a 9" pie plate with half of prepared pastry dough. Bake according to package directions. Cool. Heat oven to 350 degrees. Cook bacon and onions in large, heavy skillet over medium heat for 3-4 minutes. Remove from heat and add to dutch oven or ovenproof casserole dish. Combine flour, salt and pepper in large bowl. Add meat and toss well. Heat oil in skillet, add beef pieces, a few at a time and brown on all sides. Remove to dutch oven. Place dutch oven over medium high heat. Add raisins, sugar, beer and Tabasco sauce. Bring to a boil. Cover and bake in oven for 1.5 hours. Stir occasionally and add more stout or water if gravy appears too thick. Remove dutch oven from oven and increase temperature to 425 degrees. Stir parsley into beef mixture. Spoon mixture into pie dish. Roll out remaining dough into circle forming the top crust. Cut slits or shamrock designs in crust to allow steam to escape. Place pie on baking sheet and bake until crust is golden, 14-16 minutes. Remove from oven and let sit for 15 minutes before cutting.

STEAK, GUINNESS AND CHEESE PIE

Steps:

• preheat oven to 190C/375F/gas 5. In a large ovenproof pan heat a glug of oil on a low heat. Add the onions and fry gently for about 10 mins - try not to colour them too much. Turn the heat up, add the garlic, butter, carrots and celery. Scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, salt and pepper. Fry fast for 3-4 mins, then pour in the Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the oven for about 1 1/2 hours. remove the pan from the oven and give the stew a stir. Put it back in the oven and continue to cook it for another hour, or until the meat is tender and the stew is rich and thick.
• A perfect pie filling needs to be robust, so if it's still liquidy , place the pan on the hob and reduce until it thickens. remove from the heat, stir in half the cheese and leave to cool slightly.
• Cut a third off the pastry block. Roll out each piece to the thickness of a pound coin. Line a greased pie dish with the larger sheet of pastry, leaving the edges dangling over the side. Tip in the stew then sprinkle the remaining cheese over. Brush the edges of the pastry with the egg.
• cut the other piece of the pastry to fit the top of the pie dish and and criss cross it slightly with a sharp knife. place it over the op of the pie and fold the over-hanging pastry onto the pastry lid to make it look nice and rustic. cook on the bottom of teh oven for 45 mins.

STEAK AND GUINNESS PIE

Steps:

• First things first: Chop your onions and carrots if you use any. Try not to cry too much, there's loads of them out there! Then in a large bowl mix 25gr of flour with salt and black pepper. Rinse the beef goulash and drain, then add it to the seasoned flour and have fun tossing it around until every chunk of meat is coated.
• Heat some oil in a pressure cooker and fry the meat for a few minutes until browned. Place the meat back into the 'flour bowl' while you fry the onions/carrots in the same pot for a few minutes.
• When everything is nicely browned (except for the carrots, naturally) tip the meat back into the pot, as well as all the other ingredients for the filling (beer, stock, worcester sauce, tomato puree, sugar).
• Once you've stirred it all together and admired the brown colour, feel free to taste, then put the lid on and cook according to the instructions for you pressure pot. (For me this means heat it up until it starts to whistle, turn the heat down to low, leave it like this for about 30 minutes and then turn the heat off until the pressure subsides (the whistling stops) and it's safe to open.) Be careful!
• While the stew cooks, add flour, salt and fat (whichever you choose) in a bowl and attack it with a cutlery knife or fork. Wildly mash and chop it until it starts to come together, then knead it very briefly so that you end up with a ball of pastry and place it, wrapped up in a plastic bag, into your fridge until the stew is ready.
• As you open the pot, admire the colour once more, have a taste and heat it up to bubble madly until the beer/stock/sauce is reduced to a thick, shiny, dark brown coating on the meat. This probably takes another half hour/up to one hour (depending on how you define 'madly bubbling').
• Once it's reduced to a very sorry state for beer, have another taste (you'll find that you won't need to season anymore AT ALL because it's massively tasty!) AND a) eat it now as a stew with yorkshire puddings and/or mash and/or peas or everything together OR b) leave to cool down and fill into a pie dish (20cm), then pre-heat your oven to 200°C. Once it's reached its temperature, roll out your dough to 3mm and cover the top of your stew. Brush with beaten egg and pierce with a fork several times to allow any steam to get out.
• Bake for around 30 minutes until the crust is browned and starts to show signs of flaking. Admire your work once more as you take it out of the oven and be a proud chef while you burn your tongue as you can't wait any longer to eat it...

STEAK AND GUINNESS PIE

Steps:

• Preheat oven to 400°F.
• In a large dutch oven or heavy pot, heat the vegetable oil over medium high heat.
• Carefully add the beef and sear until it is brown on all sides. Add the chopped onion, mushrooms, and carrots; lower the heat to medium and continue cooking until the onion is translucent and the mushrooms are done.
• Stir in the garlic and cook about a minute more. Add the tomato paste, bay leaves and herbes de Provence, stirring until well blended.
• Pour in the beer, wine, and beef broth, stirring well.
• Cover, reduce heat and simmer for an hour to an hour and a half. The meat should be very tender. Take off the cover and taste for richness. If it needs more flavor and reducing, simmer for a short while longer uncovered.
• In a small bowl, work the flour into the butter to form a ball. Stir the butter/flour mixture well into the simmering stew to thicken. Salt and pepper to taste.
• At this point you may cool the stew and refrigerate to use later. If serving right away spoon into a casserole or casseroles, and top with a layer of puff pastry.
• Cutting the Puff Pastry:.
• Lay a sheet of puff pastry on a lightly floured surface. Using the lid from your casserole as a template, cut around the puff pastry dough with a knife. Place on top of the casserole before baking.
• Brush the pastry with milk or beaten egg for added color, and bake in a preheated 400 degree oven according to package instructions, or until pastry is golden brown. Serve with vegetables on the side (peas, carrots, and mounds of fluffy mashed potatoes).
• Makes about 6 cups (4-6 servings).

HEALTHY STEAK AND GUINNESS PIE

Steps:

• HEAT oil in frying pan and cook chopped carrot,diced onion, sliced mushroom, sliced celery, sage until soft;.
• Transfer to casserole dish.
• Cut beef into 1 - 2 inch pieces.
• COAT beef in flour and add to fry pan; add extra oil if needed; BROWN.
• ADD to casserole dish.
• COMBINE beef stock and guinness; add to casserole dish; salt and pepper to taste.
• Cover and bake for 2 hours on 150 degrees; stir occasionally.
• TRANSFER cooked meat and vegetables to either 1 pie dish or individual ramekin dishes; TOP with puff pastry; brush with egg wash or milk.
• Piece puff pastry with fork and cook for approximately 25 minutes until golden.
• Enjoy!