Looking for a great way to cook up left-over steak from the BBQ? Try this amazing Steak and Guinness Pie.
Meat and beer. How could one go wrong? Absolutely fantastic! My entire family devoured this and the house smelled amazing while it cooked.
You're welcome.
 |
| photo Jamie Oliver |
Steak and Guinness Pie
Ingredients
Olive Oil
2 medium red onions, diced or minced in food processor
2 Tbsp. minced garlic
2 Tbsp. unsalted butter
2 carrots; chopped
2 celery stalks; chopped
1-2 cups button mushrooms
Couple large leftover sirloin steaks, cut in small cubes
Couple sprigs of fresh rosemary; leaves picked from stem and chopped
Salt and Pepper
1 Guinness (440ml)
2 heaping Tbsp. Flour
1 cup grated old cheddar cheese
Puff Pastry (2 boxes if you have a large pie plate)
1 egg
Preheat oven to 375 degrees. In an ovenproof pot, heat some olive oil on a lowheat and add the minced onions. Fry for a few minutes, then add butter, minced garlic, chopped carrots and celery. Cook for about five minutes then add button mushrooms. Cook for a few more minutes, stirring while you do so.
Add cubed steak, rosemary, salt and pepper. Fry for a few minutes, then pour in the Guinness (seriously, use no other!!). Stir in the flour and bring to a simmer. Cover with lid and place in the oven for 2.5 hours. Give it one or two stirs during this time. Stew should be dark and thick. If it's not thick enough, remove the lid and cook a little longer until it's thickened.
Remove from oven and add 1/4 cup of the grated cheese. Stir.
Take out a sheet of puff pastry and fill the bottom of a buttered, deep-dish pie plate. Poor stew inside. Top with remaining cheese. Lay another sheet of puff pastry on the top to seal. Brush with beaten egg.
Bake in 350 oven for 45 minutes until pastry is puffed and golden.
