Steak & Guinness Pie

With Beef Dripping Pastry

Steak & Guinness Pie with Beef Dripping Pastry recipe

It's Pie Week!

It's British Pie Week and we have a timely homemade pie recipe for you from our Head Chef here at The Orangery at St Elphin's Park.

Pies have been in existence since around 2000 B.C. and have been loved by the British since the 12th century. British Pie Week was founded by Jus-Rol in 2007. In 2016, the website Pierate took over the holiday and, as well as baking hundreds of pies and sharing the recipes online, Pierate holds competitions and ranks pies based on their taste and construction.

Read more about the history of British Pie Week.

Follow our tried-and-tested recipe for a delicious homemade Steak & Guinness Pie with Beef Dripping Pastry...

Method

PASTRY

Place the flour and dripping into a food processor and blend with the eggs and a pinch of salt to form a firm dough. Wrap with cling film and place in the fridge to rest.

FILLING

Season the beef with salt and pepper and coat with flour. Add oil to a heavy-based pan and heat. Add the beef chunk and brown. Add the diced vegetables and cook for five minutes then add the tomato puree and coat the mixture. Add the Guinness and beef stock. Wrap the herbs in a muslin cloth and tie to the pan. Simmer for two hours. The mixture should be thick and the beef tender. Season and add Henderson’s Relish then leave to cool.

TO FINISH

Grease four pie dishes with oil or butter. Line them with the pastry and add the filling. Cover with a pastry lid and egg wash. Bake in the oven at 160°C for 20–25 minutes or until golden.

Ingredients

SERVES 4

FOR THE FILLING

500g beef chunks, diced
200g flour
400ml beef stock
500ml Guinness
1 onion, diced
4 carrots, diced
4 celery sticks, sliced
Rosemary
Thyme
Bay leaf
Sea salt
Pepper
25ml Henderson’s Relish (or other spicy table sauce)
Oil
2 eggs beaten to create an egg wash
2 tablespoons of tomato puree

FOR THE PASTRY

400g plain flour
200g beef dripping
Salt
4 eggs