Nothing more says Ireland than a beef and Guinness pie except when you’re using great Australian grass-fed beef and our very own locally produced grass-fed beef stock. We’ve also added a spoonful of good old Aussie Vegemite making this warming pie a marriage of two cultures.
Requirements: a large bowl, large (heavy-based) saucepan, ovenproof casserole or pie dish
Preparation and cooking time: just over 3 hours
- 75 g (½ cup) plain flour
- 1 kg free range, grass-fed beef chuck steak, cut into 3 cm cubes
- 3 tbsp Australian extra virgin olive oil
- 3 medium onions, cut into wedges
- 2 cloves garlic, finely chopped
- 2 small carrots, cut into thick slices
- 1 stick celery, cut into thick slices
- 440 ml Guinness draught beer
- 500 ml (2 cups) The Stock Merchant Beef Stock
- 1 tbsp Vegemite
- 2 bay leaves
- 8 sprigs thyme, leaves picked
- 1 sprig rosemary, leaves picked and chopped
- sea salt and freshly ground black pepper
- extra flour for dusting
- 170 g ready-made butter puff pastry (we love Caréme Pastry)
- 1 free-range egg, lightly whisked
- Place flour in large bowl and season well with salt and pepper. Add beef and toss to coat evenly.
- Heat half the oil in a large, heavy based saucepan over medium high heat and add beef in batches. Turn occasionally to brown all sides. Remove from heat and repeat with remaining beef.
- Add remaining oil and reduce heat to medium low. Add onions and garlic, and sauté for 10 minutes, till soft but not coloured.
- Increase heat to medium high, add carrot and celery and cook for 1 minute further.
- Return beef to pan along with beer, stock, Vegemite, bay leaves, thyme and rosemary. Bring to boil then reduce heat to low and simmer covered for 1- 11/4 hours, until beef is tender. Remove lid and cook for a further 10 minutes till sauce thickens. Remove from heat and check for seasoning. Set aside to cool for 30 minutes.
- Preheat oven to 200C (180C fan-forced).
- Spoon cooled beef mixture into a large ovenproof casserole dish.
- Lightly dust a clean work surface with flour and roll pastry out with a rolling pin to a 2.5mm thickness.
- Place pastry over the top of the pie dish and press down on edges to seal. Using a sharp knife, cut a small slit in the centre of the pastry, so that the steam can escape whilst cooking.
- Brush top with whisked egg and bake in oven for 45 minutes, or till pastry is puffed and golden. Serve with mashed potatoes and peas.
Adapted from a recipe found at http://www.taste.com.au