My Steak and Guinness pies are a deliciously wonderful Irish comfort food for your St. Patrick’s Day celebration that combines tender sirloin steak, Guinness Stout, shallots, sweet carrots, potatoes, button mushrooms, perfectly yet simply seasoned with only thyme and kosher salt and pepper.One of the things I love about Irish Cuisine is it’s down to earth qualities of consisting of simple ingredients, lightly seasoned yet so flavorful and comforting. Irish food doesn’t beg to be dolled up and tends to have a handsome yet rustic appearance.
Steak and Guinness Pie combines two of Ireland’s favorite menu items delicious beef and Guinness Stout. Is it a traditional Irish Cuisine? Not exactly, yet it has become favored over the years by the younger Irish and American-Irish generations. Traditionally Guinness Stout had one purpose and one purpose only… to be consumed by drinking at the local Irish pub or home with family and friends.
A few unusual fun facts concerning Guinness Stout you may be surprised to hear
- Studies in the past claim that Guinness can be beneficial to your heart. Researchers found that “‘antioxidant compounds’ in the Guinness, are similar to those found in certain fruits and vegetables, and may be responsible for the health benefits due to slowing down the deposit of harmful cholesterol on the artery walls.
- Guinness ran an advertising campaign in the 1920’s which stemmed from market research when people told the company that they felt good after their pint, the slogan was born “Guinness is Good for You”. Advertising for an alcoholic beverage that implies improved physical performance or enhanced personal qualities has now become illegal in Ireland.
- The production of Guinness, as with many beers, involves the use of isinglass made from fish. Isinglass is used as a fining agent for settling out suspended matter in the vat. The isinglass is retained in the floor of the vat but it is possible that minute quantities might be carried over into the beer.
I can’t believe it’s already March 10th and we are down to 7 days left in our countdown till the St. Patrick’s Day celebration. Today, I have made a yet another wonderful comfort food stemming from Irish Inspiration with simple to follow directions to add to your St. Patrick’s Day menu this 2015.
Steak & Guinness Pie
- 1 and 1/2 pounds of sirloin steak, bite-size pieces
- Kosher salt
- Fresh ground pepper
- 2 tablespoons of olive oil
- 2 tablespoons of unsalted butter
- 3 tablespoons of all-purpose flour
- 12 ounces of Guinness stout
- 2 tablespoons of brown sugar
- 2 shallots, chopped
- 2 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and sliced
- 1 pint of button mushrooms, cleaned
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 2 pie crusts, recipe to follow
- Season sirloin steak that has been cut in bite sized pieces with kosher salt and pepper to own taste if desired before cooking.
- Place a large deep skillet over medium heat add 2 tablespoons of olive oil and heat, once heated add seasoned sirloin steak and cook about 6-7 minutes. Once done remove meat and any juices and place them in a dish large enough to hold meat and juices- reserve till needed.
- Reduce burner to a slightly lower setting, in the same large deep skillet you cooked sirloin steak add 2 tablespoons of unsalted butter, once melted add 3 tablespoons of all-purpose flour, constantly stir butter and flour till it cooks and lightly browns to a dark honey color- technically you know this as making a roux. Do not over cook or burn- If you do, start over do not use.
- Once your flour and butter mixture are completely done, add 12 ounces of Guinness Stout and continue to stir until smooth. Once the mixture is smooth add 2 tablespoons of brown sugar and continues stirring for about 20-30 seconds before adding chopped shallots, sliced carrots, sliced potatoes, button mushrooms, 2 cloves of minced garlic, 1 teaspoon of dried thyme, salt and pepper to own taste if desired at this time.
- Simmer on very low for about 35-40 minutes or till vegetables are soft, yet still retaining a bit of a bit of them – stir occasionally.
- Once done remove from heat and completely cool on a heat-resistant surface.
Pie Crust recipe
- 2 and 1/2 cups of all-purpose flour
- 1 tablespoon of dried thyme
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of caster sugar
- 1/4 teaspoon of black pepper
- 2 sticks of very cold unsalted butter, diced
- 6 teaspoons ice water
- 1 egg, to do an egg wash
- 1 tablespoon of water, to do egg wash
- In a large food processor add flour, thyme, kosher salt, castor sugar, and black pepper pulse 1 to 2 seconds, add diced cold butter and pulse about 20-35 seconds to cut the butter into flour, add ice-cold water slowly while pulsing till dough forms a large ball.
- Remove from food processor and divide into two equal sections. Roll each section into a ball, wrap tightly with plastic wrap and place in refrigerator 30 minutes before rolling pie crust out.
- Preheat oven to 350 degrees
- Once 30 minutes have passed remove pie dough and roll out each section to fit a 9-inch deep dish pie pan. Place on the section in the bottom of pie pan and mold edges as desired – prick holes in the dough to prevent shrinkage.
- Using cookie cutters dipped in flour cut out the top crust making sure you have enough cutouts of crust to go around edges and 1 for a center as shown above.
- Add completely cooled stew mixture to pie pan and arrange mixture evenly in 9-inch deep pie dish before placing a top crust.
- Arrange the cutouts of pie crust around the edges of Steak & Guinness pie, reserving one for the center.
- Once done brush the top of crust with egg wash and place on a large cookie sheet before placing in a 350-degree oven for 35-40 minutes.
- Note if you are unsure about how to do an egg wash: Crack one egg in the container, lightly beat with 1 tablespoon of water and lightly brush on dough.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.