• Brittany Aldridge

Steak & Guinness Potato Pot Pie

Melt-in-your-mouth beef in a rich and hearty sauce, topped with a buttery puff pastry lattice. Sounds like a recipe for deliciousness to me!


This recipe is based on the traditional beef and guinness stew from Ireland. The guinness is simmered slow and low, tenderising the beef while evaporating the alcohol, and developing rich flavours.


INGREDIENTS

  • 1 large onion, finely diced

  • 3 cloves of garlic, finely diced

  • 2 carrots, finely diced

  • 2 large stalks of celery, finely diced

  • 3 medium potatoes, chopped

  • 1 teaspoon chilli flakes

  • 2 teaspoon ground cumin

  • 1 sprig of fresh thyme

  • 1 sprig of fresh rosemary

  • 1 tablespoon of salt, or to taste

  • freshly cracked pepper

  • 3 tablespoons of extra virgin olive oil

  • 600 g stewing beef, roughly chopped

  • 3 tablespoons flour

  • 1 table spoon of honey or dark brown sugar

  • 600 ml Guinness stout (1 + 1/3 can)

  • 1 can of tomatoes or passatta

  • 1 packet of puff pastry

  • 1 egg, lightly beaten



INSTRUCTIONS


  • In a large casserole pot over a medium heat, add the oil, vegetables, spices and herbs. Cook, stirring occasionally, for 7 minutes until the onion is translucent and everything fragrant.

  • Sprinkle the beef with the flour and a teaspoon of salt, then add to the pan and cook until a brown crust forms on the pieces. Deglaze the pan with the Guinness, and cook for another 5 minutes.

  • Next, add a cup of water, the honey or sugar, and the can of tomatoes. Stir and bring to the boil, before reducing heat to medium-low, covering the pot, and simmer for about 2 hours, or until the meat and potatoes are tender.

  • Preheat the oven to 180ºC fan-forced or 200ºC/400ºF.

  • Put the beef stew in an ovenproof dish, fold over puff pastry, crimping the edges with a fork on the side of the dish. Cut 4 slices in the centre of the pastry to allow steam to escape. (If you would like to make lattice please refer to directly below these steps).

  • Brush the pastry with egg wash and bake the pie for 30 minutes, or until the pastry is golden, and the filling is bubbling.

  • Let the pie rest for at least 10 minutes before serving in bowls. Enjoy!


To make the pastry lattice:


  • Using a blunt knife or pizza cutter, slice the dough into even strips, 1.2 cm to 2 cm wide, depending on how thick you want your lattice strips to be.

  • Lay all the strips going across first. Then weave in the strips going downwards, one over, one under and so forth. (There are some great videos online if you need a demonstration of this process).

  • Brush the pastry with egg wash and bake the pie for 30 minutes, or until the pastry is golden, and the filling is bubbling.

  • Let the pie rest for at least 10 minutes before serving in bowls. Enjoy!



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