Beef and Guinness Pie
For the full experience, make this recipe with the Drop Recipes app.
recipe by Drop https://getdrop.com/
-
- Total Time
- 3hrs 0mins
-
- Serves
- 4
-
- Calories
- 1480
An Irish classic, this hearty Beef and Guinness Pie is a delicious fall favorite. The stout gives a rich, malty depth to the sauce, permeating the meat and vegetables for a complex savory filling. Topped with flaky, buttery crust, it's a delight with every mouthful.
Inspired by: https://www.thespruceeats.com/beef-and-guinness-pie-recipe-435724recipe updated Jan 5, 2022
Ingredients
-
- Chuck steak
- 910 g
-
- Onion
- 2
-
- Carrot
- 2
-
- Beef stock
- 300 ml
-
- Butter
- 115 g
-
- Water
- 3 tablespoons
-
- Egg
- 1
-
- All purpose flour
- 225 g
-
- Salt
- as needed
-
- Black pepper
- as needed
-
- Butter
- 30 g
-
- Vegetable oil
- 1 tablespoon
-
- Worcestershire sauce
- 2 teaspoons
-
- Tomato paste
- 2 teaspoons
-
- Sugar
- 2 teaspoons
-
- Guinness
- 500 ml
-
- Salt
- 1 pinch
Tools
-
Oven
-
Instant Pot
-
Cooking Chef XL
-
Kenwood bowl - kenwood chef xl
-
Inner pot
-
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, then allow for natural pressure release
- 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