With the recent cold snap we’ve been hitting the comfort food hard! This Steak and Guinness Pie was a real winner over the cold weekend. Now I have made this before, but this time I was checking out a new recipe…
I must admit the new Steak and Guinness Pie recipe I tried is not mine. But a recipe from a book that embraces Comfort Food by chef Julia Bettelheim. Julia is passionate about feeding people; from the students in her university kitchen to guests and family at home. Her book celebrates her love for comfort food but with budget in mind. There’s some amazing savoury meals and sweet treats in the book. I can’t wait to bake the fruit cake!
- 400g diced braising steak
- 1/3 cup flour
- 300g frozen sliced mushrooms (or fresh, but then sliced)
- 2/3 cup diced onions (I used frozen)
- 500g diced swede and carrot
- 5 sticks of celery
- 150g diced lean bacon or diced prosciutto
- 1/3 cup tomato sauce
- 1/3 cup brown sauce
- 2 tablespoons thyme
- 2 bags bouquet garni
- 1 can Guinness (440 ml)
- 1 beef stock cube
- 1 cup boiling water
- 2 rolls puff pastry, at least, depending on how many pies you want to make
- 1 egg
- Milk for egg wash
- Pre heat the slow cooker to high (or oven to 180 degrees).
- Dice the beef into small bite size pieces. In a large heavy based saucepan, add a couple of tablespoons of vegetable oil and sauté the onions and sweat them off until they are transparent. Then add the beef and stir that until it is browned. Then add the flour.
- Add the diced bacon; this will give the meat some extra juice and flavour to work with. Cook out the flour for about 5 minutes, stirring all the time or the meat will burn. Chop the celery into small slices, then add it to the saucepan with the other vegetables.
- During this process, boil a kettle and now measure about 1 cup of boiling water and 1 stock cube, mix together until stock cube has dissolved. Add the beer and the sauces and thyme. Pour the mixture into the slow cooker, and add the mushrooms. Add the bouquet garni and leave on high for an hour, by which time the stew should be boiling. Turn the heat to low and leave for at least 3-4 hours. The stew should be thick and the meat very tender. Leave to cool completely (can be left in the container in the fridge).
- To make the pies: grease the pie dish or individual pie dishes with oil and layer with the pastry. Trim the edges. Blind bake for about 15 minutes, then fill with the pie mixture. Top with a piece of puff pastry, prick the pastry and brush with an egg wash. Bake for about 20 minutes or until golden in colour.
- Enjoy the pie with mashed potatoes or chips and garden peas.
- Makes 12 individual pies or one big pie - I just did a pastry topping when I made it
- I didn't have brown sauce but a splash of Worcester sauce works
- Leeks work in place of celery
- You can make on the hob instead of a slow cooker
Now I totally cheated when making this, only using pastry for the top. Cooked this for 20 mins and was perfect. I also substituted celery for leeks because I’m so not a fan, again this worked fine. The pie itself was hearty and delightful. I felt much better after an icy evening run when I demolished this for dinner! Dr W was also a huge fan of this dish.
So readers are you a Comfort Food fans? Would you check out Julia’s book or make the Steak and Guinness Pie? Let me know in the comments,
P.S. Collaborative post. As ever all words, photos and opinions are my own.