Thursday, October 28, 2010

Beef and Guinness pie

I made this pie especially for my husband on a cold, fall, Sunday afternoon. I've made Shepherd's pie before, but this one was different. It was Shepherd's pie to the next level. Cubed beef instead of ground beef and a full bottle of Guinness in the gravy. The beef was amazingly, melt-in-your-mouth tender... and the gravy... oh, the gravy. I highly recommend giving this a try. This recipe should easily serve four people quite generously.

Beef and Guinness pie
about 1-1.5 pounds cubed stew beef
1 tablespoon flour
1 bottle of Guinness
2-3 cups of beef stock
1 tablespoon Worcestershire sauce
2 medium carrots, sliced
1 small onion, diced
2 cloves garlic, minced
1 cup cremini mushrooms, quartered
5-6 sprigs fresh thyme
1 teaspoon paprika, plus more for garnish
1/2-3/4 cup frozen peas
2 medium to large potatoes, chopped
2 medium parsnips, peeled and chopped
1-2 tablespoons milk
sea salt and fresh cracked black pepper to taste
extra virgin olive oil

Pre-heat the oven to 325 degrees.

In a Dutch oven or other oven-safe, heavy-bottom pan, warm olive oil over medium heat. When the olive oil is hot, add the beef and brown on all sides. Remove the beef and set aside. Add the garlic, onion, carrots, paprika, salt, and pepper. Stir occasionally until the onions are translucent. Add the flour and cook for 1-2 minutes. Return the beef to the Dutch oven. Add about 2 cups of beef stock and scrape the brown bits off the bottom of the pan. Whisk to make sure the flour doesn't form clumps. Add the beer, thyme, and Worcestershire sauce and stir. Continue to cook over medium heat until the mixture begins to simmer. Cover the pot and then transfer it to the oven. Leave to cook for about 2.5 to 3 hours.


Add the potatoes and parsnips to a large pot and cover with water. Bring to a boil and cook until soft. Drain and add the milk and some salt and pepper. Mash the potatoes and parsnips to your desired consistency. Cover and set aside.

Remove the pan from the oven. Taste the gravy for salt, pepper, and paprika. Adjust as needed. If the gravy has cooked down too much, add another 1/2-1 cup of beef stock. Add the mushrooms and peas and stir. Turn the oven up to 400 degrees.

Pour the beef and gravy mixture into a large baking dish. Cover the mixture with the potato and parsnip mash. Carefully spread it with a spatula until it's completely covered. Sprinkle with paprika. Place in the oven on top of a baking sheet and bake until the potatoes begin to turn golden and the gravy mixture begins to bubble.

Carefully remove from the oven and serve hot.

2 comments:

  1. I'm not a great cook, and some of your dishes look intimidating. But as soon as I see the words beef, Guinness, and pie....well my fear escapes me, and im ready to get busy. Can't wait to try it!

    ReplyDelete
  2. Don't be intimidated, I'm sure you can do it! Let me know how it goes.

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