Steak and Guinness pie is one of those dishes that works for any occasion.
Serve it as a simple, stand-alone meal after a hard day at work, or serve it as a unique delicacy during an Irish-themed party or holiday celebration - it works either way!
Meat pies have a tradition throughout most of Europe, not just in Ireland.
However, the addition of Guinness, bacon and onions to the gravy gives this delicious meal a uniquely Irish flavor.
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Meanwhile, please enjoy our favorite steak and guinness pie recipe!
1. Season the beef with salt and pepper then coat with flour.
2. Fry the bacon or heat the oil if you’re using a substitute, in a large pan.
3. Add the meat, browning half at a time to insure you don’t crowd it.
4. Add the onions and cook for a minute, then add the carrots, potatoes, celery and herbs to the meat mixture. Cook the mixture another 4 minutes, stirring it frequently to prevent sticking.
5. Add the tomatoes and Guinness and allow it to come to a boil. Lower the temperature and allow the mixture to simmer for two hours. If you used bay leaf, remove the leaf after the mixture cools.
6. Allow the mixture to cool as you preheat the oven to 375 degrees. You can make it ahead and store in the refrigerator overnight if you have a busy schedule the next day.
7. You can make one pie or use individual pies. For one pie to share, put the mixture into a large round baking dish.
8. Top it with dough cut slightly larger than the size of the dish to allow you to crimp the edges over and create a seal.
9. Brush the pastry with the egg wash and make a few diagonal slices in the dough to allow steam to escape.
10. Bake for approximately 45 minutes until the crust is golden and the stew bubbles out the holes.
1. Mix salt and flour.
2. Grate the butter into the flour mixture and mix well. I use my hands.
3. Add the water and continue to squeeze through your fingers until it’s well mixed.
4. Put dough on floured board and roll, cutting the size of circles you need for your recipe.
You can use dried herbs, but only use one-third the amount. Our family has always grown their own fresh herbs, so I’ve always used a handful in recipes.
We measured it once, after chopping the herbs for another recipe and found it came out to about two tablespoons, so two teaspoons should work for this one.
For the people who don’t like the flavor of Guinness---hard to imagine it, but there are some!--- you can use beef stock instead.
You can also substitute parsnips for the potatoes.
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