Beef and Guinness Pie Recipe

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Ingredients:

Serving

2 lbs stewing beef , cut into 1/2-inch pieces
4 cups guinness stout
1 garlic clove
2 bay leaves
1 cup homemade beef stock
2 stalks celery, sliced
2 large carrots, peeled and sliced
1 large onion
salt & fresh ground pepper
2 tbsp fresh flat-leaf parsley, minced
1 bouquet garni (containing 3 sprigs fresh parsley, 1 sprig fresh thyme, 8-10 peppercorns, and 1 bay leaf)
1 tbsp cornstarch
1/2 cup cold water
3 -4 large mushrooms, sliced (optional)
1 3/4 cups all-purpose flour
1 pinch salt
1/3 cup vegetable shortening, such as crisco
1/3 cup unsalted kerrygold irish butter, cut into small pieces
1/3 cup ice water
1 egg
1 tbsp water

Directions:

FILLING:.
In a large container with lid, combine the beef, 2 cups Guinness, garlic (crush with heal of hand or blade of knife) and bay leaves.
Cover and refrigerate for 24 hours.
Drain and discard marinade, garlic and bay leaves.
In a large saucepan over medium heat, bring the marinated beef, remaining 2 cups Guinness, and beef stock, Beef Stock or broth to a boil.
Reduce heat to medium low, cover and simmer for 1 to 1 1/2 hours, or until the meat is tender.
Skim off any foam that rises to the top.
Add the celery, carrots, onion, salt, pepper, parsley and bouquet garni and cook for 15 to 20 minutes, or until the vegetables are slightly tender.
In a small bowl, combine the cornstarch and water, whisk until smooth.
Stir into the filling, and cook for 2-3 minutes, or until the liquid is thickened.
Preheat oven to 375 degrees.
PASTRY:.
Combine, flour, salt, shortening and butter in a food processor fitted with a metal blade.
Pulse 4 to 5 times, or until the mixture resembles coarse crumbs.
Sprinkle in 4 tablespoons of the ice water, pulse 4 to 5 times, and if needed, add the rest of the water and pulse again.
Form dough into a disk and wrap in plastic wrap and refrigerate for 30 minutes.
On a floured surface, roll out the dough to a circle 12 inches in diameter.
Remove the bouquet garni, stir in the mushrooms if using, and transfer the filling to a 10-ince deep-dish pie plate.
Cover with the pastry, crimp the edges, and cut a few slits in the top to allow steam to escape.
Brush the top with the egg wash.
Bake for 30 to 35 minutes, or until the top is golden and the mixture is bubbling.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	436.62 Kcal (1828 kJ)
Calories from fat	192.37 Kcal
		% Daily Value*
Total Fat	21.37g	33%
Cholesterol	59.91mg	20%
Sodium	591.43mg	25%
Potassium	461.95mg	10%
Total Carbs	40.83g	14%
Sugars	5.04g	20%
Dietary Fiber	3.44g	14%
Protein	10.04g	20%
Vitamin C	5.7mg	10%
Vitamin A	0.2mg	6%
Iron	2.9mg	16%
Calcium	56.5mg	6%

Amount Per 100 g
Calories	108.12 Kcal (453 kJ)
Calories from fat	47.63 Kcal
		% Daily Value*
Total Fat	5.29g	33%
Cholesterol	14.84mg	20%
Sodium	146.45mg	25%
Potassium	114.39mg	10%
Total Carbs	10.11g	14%
Sugars	1.25g	20%
Dietary Fiber	0.85g	14%
Protein	2.49g	20%
Vitamin C	1.4mg	10%
Iron	0.7mg	16%
Calcium	14mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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