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Beef and Guinness Pie Recipe from 'Clodagh's Irish Kitchen'

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Photo: Tara Fisher

Beef and Guinness Pies with Chocolate
Makes 4 individual pies

You might not expect to find chocolate in a beef and Guinness pie, but it is a match made in pie heaven! The chocolate gives a silky smooth texture and deep richness to this sublime pie filling, and cuts across the bitterness of the stout. The idea of making your own puff pastry may not appeal when comfort is the order of the day, so I have made this pie with a readymade butter puff pastry.

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1 1/2 pounds organic boneless beef chuck, chopped
2 tablespoons all-purpose flour, plus more for flouring
Sea salt and freshly ground black pepper
2 tablespoons olive oil
6 shallots, peeled and diced
2 carrots, peeled and diced
1 celery stalk, finely chopped
2 garlic cloves, crushed
4 portobello mushrooms, sliced
1 teaspoon finely chopped thyme
1 2/3 cups Guinness
Beef stock or water, as required
2 ounces unsweetened chocolate, finely chopped

For the roux
1 1/2 tablespoons butter
3 tablespoons all-purpose flour

For the pie cases
15 ounces puff pastry dough, thawed if frozen
1 large egg, beaten

Place the beef in a large bowl and sprinkle with the flour. Season with salt and pepper. Toss to coat.

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Place a heavy-bottomed saucepan or casserole dish over medium heat and pour in 1 tablespoon of the olive oil. Add half the beef and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate. Repeat with the remaining oil and beef, and again transfer to the plate.

Add the shallots, carrots, celery, garlic, mushrooms, and thyme to the pan. Stir and cook for 5 minutes. Then add the browned beef to the sweated vegetables and stir. Pour in the Guinness and add beef stock or water as required to cover the ingredients. Bring to a boil and then simmer until the meat is tender, 1 1/2 to 2 hours.

Make a roux: Melt the butter in a small saucepan with a spoonful of the liquid from the cooked meat. Stir in the flour until you have a smooth paste.

Strain all the liquid from the meat, then return the meat to the casserole dish. Slowly beat the liquid into the roux and cook until thickened to a sauce consistency. Add the chocolate and stir to melt. Pour the sauce back over the meat and let cool.

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Preheat the oven to 350°F. Roll out the pastry dough on a floured work surface and use it to line 4 individual pie pans. Cut out 4 x 6-inch circles from the remaining dough to make the lids. Fill each pie to the top with the meat filling, then cover each one with a dough lid. Crisscross the dough lids lightly with a sharp knife. Brush the tops with the beaten egg, then bake the pies directly on the bottom of the oven for 45 minutes, until the pastry is cooked, puffed, and golden. Unmold and serve.

Excerpted from Clodagh’s Irish Kitchen by Clodagh McKenna (Kyle Books, 2015).

More tasty ways to celebrate St. Patrick’s Day:

How to make Irish Soda Bread that isn’t terrible

Make corned beef and cabbage in your slow cooker

St. Patrick’s breakfast: corned beef hash

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