Beef & Guinness Pie with Rough Puff

Guinness pie 5 Beef & Guinness Pie with Rough Puff

I feel so cliché posting a Guinness pie recipe on St. Patrick’s day – but it’s what was for dinner last night. The stew itself was left over from a TV segment I did last week – all I really did was top it with a slab quick and rough puff pastry that has lived in the fridge since about January, and popped it into the oven for the boys before heading out to a birthday party.

Guinness pie Collage 2 Beef & Guinness Pie with Rough Puff

The filling is essentially a long-simmered beef stew – cubed beef browned and braised with a bottle of Guinness (or other stout), although it could as easily be done with red wine or beef stock. The first batch we ate as stew; the rest waited until it was time for pie. This is a sort of streamlined version of a Jamie Oliver recipe my mom has been making for years when a bunch of us get together – it’s great for a group. The kicker is a handful of grated aged cheddar scattered over the filling before covering it all with a puff pastry lid. Brushing the rim of the baking dish first with a little beaten egg acts as a glue to seal it all closed. And you’ll need that egg wash for a glossy top, too.

Guinness pie 3 Beef & Guinness Pie with Rough Puff

You could of course buy a chunk of frozen puff pastry, but this rough puff is a quick from-scratch puff version without all the labour of a more involved, proper puff. I used this Canadian Living formula and tutorial – sort of – mental note to come back to this in a later post.

Guinness pie Collage Beef & Guinness Pie with Rough Puff

If you run a sharp knife across the top, letting it slice all the way through only in a few places, you’ll get a sort of crosshatched top and allow the steam to escape. The whole thing can be kept in the fridge at this point until you’re ready to bake, at which point the filling will reheat as the pastry puffs. Look at the flakiness! It’s a great thing to dig into when there’s snow on the ground.

Guinness pie 1 Beef & Guinness Pie with Rough Puff

Beef & Guinness Pie

adapted from Jamie Oliver

canola or olive oil, for cooking
1 large purple onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cups quartered mushrooms
4-5 garlic cloves, chopped or crushed
2 lbs. beef brisket or stewing beef, cut into 1-inchcubes
salt and pepper
2 Tbsp. flour
1 can or bottle of Guinness
chicken or beef stock or water
1 cup grated old cheddar (optional)
1 pkg. frozen puff pastry, thawed (or half a batch of rough puff)
1 egg, lightly beaten with a fork, for brushing on top (optional)

Preheat the oven to 325F. In a large oven-proof casserole or medium pot, heat a drizzle of oil over medium-high heat and sauté the onion for 3-4 minutes, until soft. Add the carrots, celery, mushrooms and garlic and cook for a few more minutes. Remove from the pan and set aside. Add another drizzle of oil, sprinkle the beef with salt and pepper and brown it in the pan, turning to get as much colour as possible. Return the veggies to the pan, sprinkle everything with flour and stir to coat.

Pour the Guinness overtop, then add stock or water to come up to the top of the meat. Cover and place in the oven for 2 1/2-3 hours, until the meat is very tender. If you like, cool and refrigerate overnight, or up to a few days.

When you’re ready to bake the pie, preheat the oven to 375F. On a lightly floured surface, roll the puff pastry out into a circle, square or rectangle slightly larger than your baking dish. (If you need to, transfer the beef mixture into a casserole or other baking dish.) In a small dish, beat the egg with a spoonful of water with a fork, and brush the edge of your baking dish with it. Drape the puff pastry overtop and cut a few slits in the top to allow steam to escape. (If you like, cut a crisscross pattern with a sharp knife, without going all the way through the pastry.) Brush with the egg wash and bake for 40-45 minutes, until the pastry is puffed and deep golden, and the filling is bubbling through. Serves 6.

pixel Beef & Guinness Pie with Rough Puff
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March 17 2013 01:24 pm | beef

15 Responses to “Beef & Guinness Pie with Rough Puff”

  1. Cory Lievers on 17 Mar 2013 at 1:34 pm #

    Yum, that looks really good

  2. Beef & Guinness Pie with Rough Puff | HoneyMash on 17 Mar 2013 at 1:44 pm #

    […] post Beef & Guinness Pie with Rough Puff appeared first on Dinner With […]

  3. Sue/the view from great island on 17 Mar 2013 at 1:45 pm #

    This looks so rustic and rich, I never would have thought to add the cheddar cheese, but boy does that sound good. And the Guinness is such a nice pairing with beef. I added a cup of Irish Whiskey to a stew the other day and it made the gravy so deep and husky that I don’t think I can ever go back to plain old stock again.

  4. Erica B. on 17 Mar 2013 at 1:58 pm #

    Who cares if it’s cliche, it looks delicious! Thanks for sharing :)

  5. heather whitbread on 17 Mar 2013 at 2:10 pm #

    This looks delicious! But the list of ingredients has ready made puff pastry instead of a recipe for the rough puff pastry that you make yourself. I was hoping for your easy way of doing it, so I don’t end up relying on store bought all the time.

  6. heather whitbread on 17 Mar 2013 at 2:14 pm #

    Sorry for posting the last comments without reading everything! I just went back for another look and realized you had provided a link to the Canadian Living recipe for the puff pastry! Thank you! It does look yummy!

  7. kathy on 17 Mar 2013 at 3:46 pm #

    Puff Pastry….that was one of the least favorite times in the bakery section of school. I did not look forward to the rolling, and folding, and smearing with a block of butter, then smooshing, folding and on…and on….and on. The wrists really took a beating when it was just out of the cooler.
    I was searching for some puff pastry just the other day in the freezer and failed to find any. Thanks for the link, bookmarked it for the next time I get the urge and need some puff pastry.

  8. Laurie from Burnaby on 19 Mar 2013 at 12:09 pm #

    That looks a sounds delicious! Thank you, Julie :)

  9. Mushrooms Canada on 19 Mar 2013 at 12:22 pm #

    What a fantastic comfort dish this is! White Button’s or Crimini’s would be just wonderful in it…thanks for making me so hungry!


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