This is a recipe which was inspired by my Great Auntie Katie’s cookery notes, which date back to 1945. I was pretty chuffed when my parents passed on the cookery notes and Home Ec book that Katie used back in her cookery days. It’s quite fragile and they were generous enough to let me take it half way across the world. It’s a treasured item and NO ONE is allowed lay their paws on it!
So, for the Irish Foodies ‘Traditional Irish’ Cookalong, I tucked into Katie’s cookery notes to find some inspirations. I took the idea of the beef steak pie and edited it to suit my own idea and tastes and the indulgence of a pint of the black stuff. It was pretty scrummy the first time I made it and I just had to treat my guinea pigs here in Middle Earth to some home-cooking.
I served the pie up with some creamy garlic and herb mashed potatoes which I conjured up with the helping hand of my brand spanking new potato ricer….creamiest.mash.ever.
Here is what you will need:
1 lb Round beef steak
1 can Guinness
1 single bulb garlic/3 cloves garlic
1 tblspn flour
1 tspn cinnamon
1 tblspn chopped fresh parsley
1 egg, beaten
Leave the beef out for an hour before cooking.
Cut the beef into 1 inch long strips, coat in the flour and cinnamon.
Heat a wide based pan with the olive oil and butter and fry the beef to seal the flavour (you may have to do this in batches, avoid over-crowding the pan)
Put the roasting pot on the stove and heat up with olive oil and bit of butter.
Add in the onions and garlic. Sweat them down and when they are nice and browned add in the carrots and the beef.
Cook for a few minutes to release more flavours.
Pour in the can of Guinness and about 200ml beef stock
Simmer to let the juices reduce for 15 minutes
Cover and pop in the oven for 75 minutes.
After 90 minutes, take out of the oven and leave to sit for 10 minutes.
While the beef is cooling you can get your pastry ready, I was rather cheeky and used ready made puff pastry (it takes a little of the pressure off)
Grease your dish for the pie and lay down a sheet of puff pastry. Ensuring to cover the base and sides of the dish with pastry.
Brush on some beaten egg and cook for another 5 minutes.
Remove the dish and gently spoon in your beef and Guinness mixture. Lightly brush the edges of the crust with some of the beaten egg.
When you have filled the pie crust with the mixture, cover the top with your second sheet of puff pastry. Pressing down the edges with a fork to ensure the two sheets glue together.
Glaze the pastry with more egg and prod it with a fork, without completely piercing the pastry.
Place in an oven preheated at 180°C for 1 hour.
Perfect with a glass of Ice-cold milk!