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Friday 01st October 2010
Steak and Guinness Pie

Adding a dollop of redcurrant jelly to this hearty pie helps take the bitter edge off the Irish stout.

 

Put 400g of braising steak into a bowl and coat with flour. Heat oil in a 6 pint heat proof casserole dish. Brown the beef, add carrots and onion and cook for 3mins. Stir Guinness and stock. Season. Bring to the boil, cover and simmer for 30-40min until beef is tender, removing lid for 10min of simmering

 

Preheat oven to 220c. Stir double cream, redcurrant jelly and parsley into beef mixture and check the seasoning. Set aside.

 

Roll 300g of puff pastry to cover your casserole, laying it onto of the beef mixture. Make a small slit in the top to allow steam to escape. Cook pie in oven for 25-30min until golden brown

Posted on October 01st 2010 at 03:03pm

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