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Over the weekend I made this Steak, Leek + Guinness Pie and it would make a great dish for St. Patrick’s Day. The filling takes a couple of hours to stew, but the flavour is worth it – the pie went down really well with the family!
Steak, Leek + Guinness Pie
- 4 small leeks, halved lengthways + sliced
- 1 red onion, halved + sliced
- 3 small carrots, chopped
- 150g chestnut mushrooms, halved or quartered
- 400g stewing steak, cubed
- 1 tbsp plain flour
- 440ml can Guinness
- 1 tbsp beef gravy granules
- few sprigs fresh rosemary, leaves removed + chopped
- 2 tbsp olive oil
- salt + freshly ground black pepper
- 320g rolled puff pastry
- splash of milk
- Add one tablespoon of olive oil to a saucepan and gently sweat the leeks, onions and carrots for about 10 minutes. Add some salt, pepper and a pinch of rosemary to your personal tastes.
- Add the mushrooms and cook for a further 5 minutes. Remove the vegetables from the pan.
- Sprinkle the flour over the stewing steak.
- Add the other tablespoon of olive oil to the same pan and turn up the heat. When hot, sear the steak until brown on all sides.
- Add the vegetables back to the pan and stir together.
- Pour in the Guinness and stir in the gravy granules.
- Bring to a boil and then reduce the heat to very low to simmer. Place a lid on the pan and leave to stew for 1½ to 2 hours, stirring occasionally. If you find that the liquid is running out, add some more Guinness!
- When the meat is tender, pour the pie filling into a sieve over a bowl to save the gravy. You can thicken the gravy if you wish/if it’s needed using some gravy granules.
- Spoon the filling into a pie dish.
- Prepare the pastry by unrolling it (if buying ready rolled) sprinkle over some chopped rosemary and fold in half. Roll together to press the rosemary into the pastry and to the size of your pie dish.
- Place the pastry on top of the filling and ‘tuck’ the sides in and around it.
- Score some lines across the pastry and brush with the milk.
- Place in a hot oven – 200C/Gas 6 for 20-30 minutes until the pastry is risen and golden.
- Serve with mashed potatoes, peas and the reserved gravy.