Mangy saw this on telly the other night and decided that he JUST.HAD.TO have them. The pie filling has 2 of his favourite ingredients: beef and Guinness. The original recipe comes from Masterchef judge Gary Mehigan. I stuck to it as much as I could (I had the husband breathing down my neck making sure I wasn’t changing God Gary’s word). I did manage to sneak in a few extra ingredients and I think it really added to the flavour of the filling. I skipped the pastry making and just used store-bought pastry and cooked the pies in my pie maker.
- 3 onions, sliced finely
- 1 cinnamon stick
- 3 cloves
- 3 cloves garlic, smashed and peeled
- 1 tablespoon Gourmet Garden Thyme paste
- 3 dried bay leaves
- 2 tablespoons plain flour
- 1kg trimmed chuck steak, cut into 5cm pieces
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 carrot, cut into large chunks
- 300ml Guinness
- 400ml beef stock (you may not need all of it)
- Olive oil
Heat oil in a pan and add onions, garlic, bay leaves, cinnamon stick, cloves and a pinch of salt. Fry the onions until dark and sweet. Add thyme paste stir well.
Season the beef with salt flakes and ground white and black pepper. Heat olive oil in a large frying pan over high heat, then cook the beef in 2 batches until well browned on all sides.
Add the carrot and cook for 5-6 minutes. Add ¾ of the Guinness and cook for 5 minutes. Tip beef and Guinness into onions. Use remaining Guinness in can to deglaze the beef pan, scraping all the brown bits from the bottom, add to the onions.
Pour enough beef stock to cover the beef and vegetables and bring to the boil. Cover with a tight fitting lid, then transfer to the oven and cook for 2-2.5 hours or until tender. Leave to cool to room temperature. Remove the chunks of beef and carrot to a board and chop into 1cm pieces, then return them to the onion gravy. Refrigerate until cold.
The filling is fantastic on its own or in a bread roll. Otherwise use store-bought short crust pastry or puff pastry to make little pies. Enjoy!