STEAK AND GUINNESS PIE - JAMIE OLIVER
A traditional steak and Guinness pie done by my favorite British chef, Jamie Oliver. This is made particularly easy by using puff pastry for the top pie layer! If you want to skip the puff pastry layer, you could serve this as a normal stew. The herbs listed are just a suggestion. Jamie typically leaves the amount and type up to the cooks' personal tastes. He suggests a "handful". I did change the recipe a little bit from his, due to personal preferences. Feel free to substitute out the Guinness and use beef stock instead. Pure comfort food. :)
Provided by LifeIsGood
Categories Stew
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
- Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
- Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
- To make pies:.
- Preheat your oven to 375 degrees F.
- Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
- Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
- Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.
STEAK AND KIDNEY PIE WITH GUINNESS
A traditional english/irish dish, this is one of my families favorites. This is so good! My husband could eat the entire thing himself, it's so yummy, and has become our traditional christmas dinner. Don't let the kidney scare you off. It adds a depth of flavor to the beef and when chopped extra fine, you don't even notice it. If you can't find beef kidney, liver works well as a substitute or you can use mushrooms instead. For a prettier presentation, try putting the filling in individual sized ramekins and top off with the pastry.
Provided by C. Taylor
Categories Savory Pies
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a pressure cooker, brown the beef, kidney and onion in the olive oil. Add the Guinness, boullion, bay leaves, worcestershire, thyme, salt and pepper. Cover and cook for approximately 20 min from the time the cooker starts to whistle.
- Once it's safe to remove cover, do so.
- Dissolve cornstarch in the water and then add mixture to the beef, bringing back to a boil to thicken.
- Preheat oven to 400 degrees.
- Pour beef into a large baking dish and top with puff pastry.
- Bake till golden, approximately 40 minute.
Nutrition Facts : Calories 2259.1, Fat 172.3, SaturatedFat 64.7, Cholesterol 187.5, Sodium 747.3, Carbohydrate 84.9, Fiber 2.2, Sugar 4.2, Protein 26.8
THE CLASSIC STEAK AND KIDNEY PIE
This is Gary Rhodes recipe for a great steak and kidney pie, which also allows you the bonus of making the filling the day before you need it. Cover it and bake the following day for 45 minutes to 1 hour and dinner is ready!
Provided by MarieRynr
Categories Savory Pies
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
- Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
- Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
- After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.
- Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm.
- Preheat the oven to 220°C/425°F.
- Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.
STEAK AND KIDNEY PIE II
This pot pie is a meal, a simmering stew beneath a flaky crust. It will satisfy the heartiest appetite. You can use the milder flavored veal or lamb kidney instead of beef. You need not soak it overnight in salt water.
Provided by Glenda
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat
- In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.
- Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
- Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole.
- Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.
- Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.
Nutrition Facts : Calories 657.8 calories, Carbohydrate 41.8 g, Cholesterol 403.2 mg, Fat 30.9 g, Fiber 4.3 g, Protein 50.6 g, SaturatedFat 10.4 g, Sodium 1168.9 mg, Sugar 2.6 g
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