Regardless of your heritage, everyone is a little Irish on St. Patrick's Day, March 17th. And what's more Irish than a classic Steak & Guinness Pie?!!
• Beef Blade / Chuck Steak | Cubed (3cm)
• Carrots | 2 | Sliced
• Mushrooms | 6 | Sliced
• Celery | 3 Stalks | Sliced • Onion | 1 | Diced
• Garlic Cloves | 2 | Crushed
• Olive Oil | 2 Tbsp
• Plain Flour | 2/3 Cup
• Bay Leaves | 3 - 4 | Dried
• Guinness | Draught | 400m
• Beef Stock | 2 Cups
• Tomato Paste | 1 Tbsp
• Shortcrust Pastry | 2 Sheets
STEP 1 | Heat a little oil in a large deep non-stick frying pan over medium-high heat. Brown the meat then remove and set aside.
STEP 2 | Return the pan to the heat and add the olive oil. Add the garlic, onion, mushrooms, celery, carrots, plain flour, bay leaves, Guinness, beef stock, tomato paste and pepper then simmer on a low heat for 1.5 - 2 hours or until the meat is tender and sauce is thickened considerably.
STEP 3 | Lay the shortcrust pastry down flat. Then, using a round pie tin or ramequin as a center guide, cut the pastry into a large circle and use it to line the tin. Scrunch up a piece of baking paper, then unfold and use to line the tin (atop of the pastry).
STEP 4| Fill the cavity with ceramic baking weights (alternatively, you can use rice). Blind-bake in a 190C pre-heated oven until golden brown.
STEP 5 |Remove pastry shells from oven, and fill with meat mixture. Using a knife, cut out pastry rounds. Brush edges with water and place over pies, pressing edges to seal. Return to 190C oven. Bake for a further 20 minutes or until pastry lid is golden.