Steak & Guinness Pie
Food
Main Courses
Allan Maynard, senior sous chef, Ghan House, Carlingford, Ireland
8 Servings
Ingredients
2kg feather blade, diced
8 banana shallots, diced
4 cloves garlic, crushed
1 tbsp oil
⅔ cup wholemeal flour
400ml Guinness
200ml veal stock
800g puff pastry (homemade)
1 egg, beaten
1 bay leaf
Method
-
Brown the feather blade in hot oil and set aside
-
Cook the shallots in the garlic and oil until golden brown then sprinkle over the flour and cook for a further 1 minute
-
Return meat and juices to the pan, add the Guinness, stock and bay leaf and bring to the boil
-
Reduce the heat and simmer for 2 hours until tender and the sauce has thickened. Taste and check for seasoning and remove the bay leaf
-
Pre-heat the oven to 180°C. Spoon beef mixture into 8 250ml ovenproof ramekins and cover with 8 pastry circles, press firmly and seal
-
Brush with the beaten egg, place on a tray and bake for 25 minutes until golden
- Serve with homemade chips
