Beef & Guinness Pie Recipe
The high quality of local food ingredients makes this family favourite dish one that is suitable to make all year. Delicious fresh carrots from the farm nearby and outstanding quality rump cuts of Northern Ireland beef. It is especially delicious and heart warming when jack frost makes a visit or the garden is skimmed or covered with snow. Perfect to make when you are staying in for the morning or afternoon, to keep an eye on the beef, allow for a slow tender cook, ready to enjoy at lunch or at dinner. It is a true Taste the Island dish and one we love having our food tour guests enjoy at Mary McBride’s & The Little Black Door in Cushendun. It is one of their signature dishes. Until we can meet and eat again on the food tour, here is a recipe to enjoy and make your own family signature.
Enjoy & thanks for watching.
(serves 4 or more if serving with vegetables and/or buttered bread)
6 evenly chopped carrots.
1 chopped large onion or a handful of shallots.
2 crushed cloves of garlic.
(optional : 8 chopped mushrooms or 1 finely sliced leek).
2 tbsp plain flour (to coat the beef pieces).
800g rump beef pieces, evenly cubed.
2 tsp sea salt.
3 tbsp Broighter Gold rosemary & garlic infused rapeseed oil or your favourite oil. If you are using plain oil then add 1 tbsp of rosemary or thyme.
400ml beef stock (or 1 good size mug for easy measuring).
1 bottle of Guinness (330ml).
1 heaped tsp of Letterbox Larder Balsamic Beef Seasoning (this contains a real warm mix of seasoning. An alternative is ground black pepper & a dash of Balsamic Vinegar.
1 sheet ready rolled puff pastry (or champ made to your liking).
1 egg & 1 Tbsp milk for the pastry egg wash.
How to Make
- Chop the carrots and onions evenly to ensure even cooking. Finely chop or crush the garlic and set all 3 aside. (do the same if you are adding any other items such as mushrooms or leeks).
- Place the evenly cubed beef in a bowl with the salt and coat with plain flour as this will help to brown the meat and ensure the sauce will thicken in cooking.
- Heat the pan on medium heat then add the oil to the pan. Place the beef in the pan and cook in 2 batches if necessary, until browned. Set aside in a bowl to rest for now.
- Add a little more oil to the pan if needed and add the chopped vegetables then garlic to sweat.
- Add the stock and let simmer for 5 minutes.
- If making a pastry topped pie, then add to the final casserole dish for the oven and for serving. Add the Guinness to the beef in the casserole dish. Add the lid and cook in the oven for 1.5-2hours, checking halfway to ensure it is not sticking. If wish to serve with champ then finish the pie contents in the pan, adding the Guinness now and let simmer for 1.5 hours. Checking intermittently, it is not sticking. The beef is ready when the liquid has reduced, and the sauce has thickened.
- When the casserole dish beef and sauce is reduced and thickened remove from the oven to add the pastry top.
- Place the sheet of pastry on top of the beef pie contents and cut to size, trimming where necessary and crimp the edges. Add diagonal lines with a light knife to score the pastry slightly. With left over pastry you can cut leaves or shapes to add finishing touches to the pastry.
- In a bowl whisk the egg & milk to then brush the pasty.
- Add to the oven (uncovered) for 30minutes or until the pastry is golden and cooked right through.
- Serve up with your favourite vegetable or go large and just add some chopped scallions for crunch.