Steak & Guinness Pie – as we like it at BBT Lodge

Rich Steak & Guinness Pie with Old Fashioned Roast Potatoes and Herbed String Beans recipe


We all have our favorite hearty, wholesome dishes for winter. However, we believe that our Steak & Guinness pie recipe is the best to keep you toasty and warm-hearted on those cold Winter days.
We encourage you to leave us a feedback of this recipe, or share yours if you have a better one.

Feeds 6 people

Ingredients

  • 500g Chuck Steak – de-boned, diced
  • 1 Litre Beef stock (2 cubes)
  • 1 Onions – large, coarsely diced
  • 2 – 3 Carrots – diced
  • 3 – 4 Celery stalks – diced
  • 2 – 3 Turnips – diced
  • Fresh Rosemary and Thyme – handful, chopped
  • 3 – 4 Bay leaves
  • 500ml Castle Milk Stout
  • 400g Chopped Tomato – Tinned
  • Sunflower oil
  • Ground Sea Salt and Black Pepper
  • Today Puff Pastry
  • 1 Egg – beaten (for glazing the pastry)

Method

Season the beef with salt and pepper to your needs. Then brown the outside of steak in a small amount sunflower oil. When all side of the beef evenly browned, set it aside for a little later.
Simmer the chopped onions in a covered dish until it turns a bit softer and glossy.
Then add the diced Celery, Carrots, Turnips and Herbs. Then mix them all well in the pot.
Son after, saute or stir the vegetables for about 10 minutes.
Now combine with meat, and pour in the Castle Milk Stout.
Finally add the tinned Tomatoes to the lot, and stir them well.
Bring to boiling point, then reduce to a very low heat.
While cooking, add beef stock as needed to achieve the desired consistency.
Simmer for about 2 hours or until meat is very tender.
Put the stew into a large oven pot. Alternatively portion it into 6 small individual pie dishes.
Cover the pie dish or dishes with pastry. Then put a thin layer of the beaten egg on the top with a food brush for glazing.
Bake the dish for another 30 – 45 minutes in a 180 °C oven until the pastry is golden brown.

Enjoy!

Find more delightful dishes like this Rich Steak & Guinness Pie recipe from the By Bush Telegraph Lodge kitchen.

Photo credit: Antal Ujvari

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