Beef and Guinness Pie
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- Total Time
- 3hrs 0mins
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- Serves
- 4
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- Calories
- 1480
Beef and Guinness Pie
Inspired by: https://www.thespruceeats.com/beef-and-guinness-pie-recipe-435724recipe updated 5 Jan 2022
Ingredients
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- Chuck steak
- 910 g
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- Onion
- 2
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- Carrot
- 2
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- Beef stock
- 300 ml
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- Butter
- 115 g
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- Water
- 3 tablespoons
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- Egg
- 1
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- Plain flour
- 225 g
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- Salt
- as needed
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- Black pepper
- as needed
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- Butter
- 30 g
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- Vegetable oil
- 1 tablespoon
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- Worcestershire sauce
- 2 teaspoons
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- Tomato purée
- 2 teaspoons
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- Sugar
- 2 teaspoons
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- Guinness
- 500 ml
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- Salt
- 1 pinch
Tools
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Oven
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Instant Pot
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Cooking Chef XL
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Kenwood bowl - kenwood chef xl
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Inner pot
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Large mixing bowl
Step preview
- Pre-heat the oven to 400F/200C/gas 6
- Place flour in a large bowl and season with salt and ground black pepper
- Add the cubes of meat and toss well in the flour until evenly coated
- Select "Saute - Normal" on your Instant Pot and wait until the display reads "hot"
- Add the butter and oil to the Instant Pot and heat until the butter has melted
- Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.
- Add the onions and carrots to the pot
- Fry gently for about 2 minutes
- Then return the meat to the pot with the Worcestershire sauce, tomato puree, beer, stock, and sugar
- Grind in plenty of black pepper and a little salt and stir well
- Close and lock the lid and turn the steam release handle to Sealing
- Pressure cook on "Meat/Stew" setting for 20 minutes
- When the pressure valve has dropped, remove the lid and return to "Saute" mode and cook while stirring occasionally until the sauce becomes thickened and glossy
- Remove from the heat, place into a 2½ pint (1.5 liter) deep pie dish and leave to cool completely
- Attach the K-Beater
- Add the flour, salt and butter to the Cooking Chef XL bowl
- Lift the Cooking Chef head and fit the heat shield
- Mix on low speed for a couple minutes
- Slowly pour in the water with the mixer running
- Increase to speed 4 for another minute
- Roll out the pastry to 1/8" (3mm)
- Cut a ¾" (2cm) strip from the rolled-out pastry
- Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down
- Cut out the remaining pastry about 1" (2.5cm) larger than the dish
- Sit a pie funnel in the center of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy
- Place the pastry lid over the top and press down to the edge and seal
- Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger
- Brush the top with beaten egg and make a hole in the center to reveal the pie funnel
- Optional–you can decorate the top of the pie with pastry trimmings as you like
- Bake for 30 to 35 minutes until the pastry is crisp and golden