Who ate all the pies? (Part 1)

I suck at pastry. Making it, cooking it. Actually I can eat it so not all bad. Anyway this creation is called Steak and Guinness Pie and it was…not bad. Actually it was really nice.

And I’m beating myself up a bit because I should be on the rowing machine instead of sitting on my backside writing this. But what the hell, I can start rowing tomorrow, right? I mean I might forget the recipe for this pie if I don’t write it down immediately.

Ingredients

  • Stewing steak
  • Flour
  • Salt, pepper and dried herbs
  • Portobello mushroom
  • Shallots
  • Guinness
  • Beef Stock
  • Tomato paste
  • Olive oil
  • Pre rolled puff pastry
  • Beaten egg

First coat the beef in the flour and seasoning and fry in olive oil.

Now add the vegetables, Guinness, stock and tomato puree:

Now pop in the oven and let it cook for a couple of hours.  Once all thickened up transfer the filling to a pie dish:

Now carefully unroll your pre-rolled puff pastry sheet and lay over the dish, trim and cover with beaten egg. Bake until it nearly burns but you remember just in time and pull it out of the oven burning your finger.

Then serve it up with mashed potato and peas. Although as usual I didn’t bother:

15 thoughts on “Who ate all the pies? (Part 1)

  1. this is the perfect kind of pie for me and it looks so tempting.
    regarding your query on that chocolate : those were un sweetened baking bar and you will get these in baking section of your grocery store. I have used Ghiradelli baking bar, other brands are there too.

  2. I make beef stew but I have not used Guinness even though it is one of my husband’s favorite beers. Now I have to make him this pie and I know that there will be nothing left.

  3. Guinness in stew.. if I blog that maybe my son will move back home:) I love puff pastry… so easy to use… This looks spectacular!! And I, too, have been sitting on my backside writing blogs and reading blogs and writing to blog writers… all weekend! Spin class tomorrow!

  4. This looks so delicious and easy – I may have to add it to my list of recipes to try.
    I too suck at making pastry, though it could be my baking voodoo in general.

  5. And I cooked it in an orange Le Crucet like yours. And i have a shot of the meat browning. And I have a nice pouring shot of the Guinness like yours. And I focus on the detail in the mushroom. Only things that will save me from copyright accusations are this comment and the photo stats.
    C

  6. This is uncanny. I have just completed a blog on Beef ang Guinness Stew. I also have taken a shot of the ingredients with the raw meat out front. I have it in my posting schedule for four weeks time (almost anal levels of organisation, I know). There is little different between your pie and my stew bar your pastry v my dumplings. Keep an eye out for it.
    Nice post, by the way,
    Conor

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