Beef Guinness And Stilton Pie Recipes

BEEF, STILTON AND GUINNESS PIE

Steps:

• Cut 1kg braising beef into large chunks. Put the beef, 2 chopped cloves of garlic, a small bunch of thyme leaves, 1 tbsp black peppercorns and 500ml Guinness into a bowl. Cover and marinate for 2 hours.
• Take out the beef, pat dry and toss in 6 tbsp flour. Strain the marinade and keep the liquid. Heat some oil in a casserole dish and brown the beef all over. Remove, brown 8 halved shallots in the dish, then return the beef and the marinade to the pan. Cover and simmer for about 1½ hours or until tender.
• Heat the oven to 200c/fan 180c/gas 6. Roll out a 500g block of puff pastry to the thickness of a pound coin. Sprinkle 100g stilton over one half, fold the other half on top and roll again to the same thickness. Cut out pastry to fit the tops of 4 pie dishes (or use one big one). Divide the filling between the dishes, brush a little beaten egg around the rims and top with pastry. Crimp the edges and brush with more egg. Cook for 20-25 minutes until the pastry is golden.

BEEF, MUSHROOM AND GUINNESS® PIE

Steps:

• Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
• Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
• Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

BEEF AND STILTON PIE

Steps:

• Use the pastry to line a medium sized oven proof pie dish.
• For the pie filling, place the beef, garlic, thyme, peppercorns and ale into a bowl. Cover with cling film and leave to marinate in the fridge for at least 2-3 hours, but preferably overnight.
• Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour. Strain the marinade through a fine sieve into a clean bowl and set aside.
• Heat the oil and 1 tbsp of the butter in a flameproof casserole dish and fry the beef in small batches for 2-3 minutes each time, or until browned all over. Once the meat is browned, remove from the casserole dish and set aside.
• Return the casserole dish to the heat and fry the mushrooms and shallots for 4-5 minutes, or until softened.
• Return the beef and the reserved marinating liquid to the casserole and add the beef stock. Cover with a lid and gently simmer for 1½ hours, or until the beef is tender.
• Strain off half of the cooking liquid from the casserole dish and set aside to make gravy for serving.
• Crumble the Stilton into the casserole and stir until melted. Season, to taste, with salt and freshly ground black pepper and set aside to cool.
• Preheat the oven to 180C/350F/Gas 4.
• Put the pie filling into the pie shell and top with a layer of pastry. -Remember to cut slits in the top and crimp the edges together, then glaze with beaten egg.
• Cook for approx 40 mins until pastry is golden.
• Place the reserved cooking liquid into a clean pan and simmer for 8-10 minutes, or until reduced to a gravy consistency. Stir in the remaining tbsp of butter until melted, and the sauce is smooth and glossy. Keep warm.
• Serve the pie with the gravy and veg (celeriac mash goes well).