Oh the weather outside is frightful, but Steak & Guinness Pie is so delightful! Yes, tis’ the season to bake hearty meals that warm the deepest parts of your soul, and this is a good un’. This is another coworker recipe made by our chef master leader Victoria, and this was an absolute home run, and too good NOT to share. Some of the recipes I’ve shared I have adapted and adjusted to my own tastes, but this was just perfect as is! Do keep in mind, that this one is indeed a longer recipe and may take 2 days to complete, which is how we made it together as a group.
Another quick note: The puff pastry needs to be totally thawed and then what I actually did was roll it out a little bit more so it fit my 8×8 glass dish. If you’re going to double the recipe, I would get 2 sets of the pastry and do two in the bottom, two on top, making sure you bet the bottom pinched together as much as possible!
Anyway, hoping your days with the ongoing holiday season are merry and bright! And hoping all of you reading this are staying safe and well!
— Cooking Maggie
Victoria’s Steak & Guinness Pie
With my slight adaptations
Ingredients – Serves 4-6
**NOTE: This recipe takes about 4 hours to make! You can make the filling one night, let it cool completely, then bake it with the pastry the following night, OR if you get a head start (think 3pm), then you can get it done in one night.**
- 2 lb beef stew meat
- 1 large white onion, diced
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 3 tsp garlic, minced
- 1 tbsp butter
- 2 celery sticks, finely sliced
- 2 large carrots, peeled and diced
- 1 can of Guiness (14 oz can)
- 2 tbsp all-purpose flour
- 1 ½ cups beef stock
- 1 tbsp Worcestershire sauce
- 1/4 cup frozen peas
- 1 cup shredded sharp cheddar cheese
- 1 egg, beaten
- 1 package puff pastry, thawed
- Preheat oven to 350F.
- In a large, ovenproof pan (or dutch oven) heat a tablespoon of olive oil over a medium-low heat and saute the onions until soft
- Add the butter and allow to melt, then stir in the garlic, rosemary, celery, and carrots. Cook for 5 minutes.
- Add the beef and stir, letting it brown for 5-8 minutes
- Season with salt and pepper, then stir in a tablespoon of flour and cook for 1-2 minutes.
- Add the Guinness and beef stock, and stir well.
- Cover the pan and put into the oven for 2 hours.
- Remove from the oven and allow to cool. PER MY NOTE, you can either 1) just let it cool and continue if you’re planning to serve this same day; or b) put into an airtight container in the fridge overnight. The remaining steps will follow what we did when we made it together.
- The next day, preheat your oven back to 350 degrees and put the pie filling into a pan to reheat – we don’t want to put cold filling into the oven.
- Once reheated, taste and season as needed, then stir in 1 cup of cheese and 1/4 cup of peas.
- Spray your pie dish (8×8 sized) with oil so the pastry doesn’t stick to it, and line the bottom of the dish with one sheet of the puff pastry
- Beat the egg, and brush the edges of the pastry with it as this will seal the pastry lid to the bottom
- Pour in the beef filling.
- Place the second pastry sheet on a chopping board and lightly score a criss-cross pattern over it with a sharp knife – being careful not to cut all the way through
- Lay the pastry over the pie filling and press around the edges to seal it
- Fold the excess pastry over the top – the messier the better!
- Brush the top of the pastry lightly with beaten egg to glaze it, then use a sharp knife to cut a couple of holes in the middle which lets the steam out as it cooks
- Put in the oven and bake for 40 minutes until the top is golden brown
- Serve with mashed potatoes or roasted carrots!