Irish Meat and Guinness pie is a savory delicious meal. The puff pastry is such an elegant feature to the dish. The Guinness adds a wonderful flavor to the meat and gravy that is most satisfying. The meat comes out tender and awesome. A lovely dish to serve guests to make a gourmet impression. All meat and potato lovers will enjoy this with some colcannon, a traditional mashed potato dish that goes perfect with the meat pie. Enjoy!
Irish Meat and Guinness Pie
Servings 4
Ingredients
- 2 pounds boneless beef chuck cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion coarsely chopped
- 2 garlic cloves chopped
- 3 tablespoons water
- 1 1/2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup Guinness
- 1 tablespoon Worcestershire sauce
- 2 teaspoons cracked peppercorns very coarse
- 2 fresh thyme sprigs
- puff pastry dough
- 1 large egg lightly beaten
- 1 tablespoon water
- Special equipment: 4 ramekins 4 to 5 inches wide or ovenproof dishes
Instructions
- Put oven rack in middle position and preheat oven to 350°F.
- Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat, turning occasionally,about 5 minutes, then transfer to a bowl.
- Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes.
- Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
- Divide cooled stew among bowls (about 3/4's full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash for a beautiful golden top.
- Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
