Friday, July 13, 2012

Guiness Steak Pie


I first had this in Dublin,but it was spoilt for me by the chef cooking the pastry on top as a pie which went a little soggy,I now always cook the pastry lids separately keeps them crisp and beautiful.
I start by sweating off some onions and chopped carrots for 5 mins in a little olive oil and a good knob of butter,then i add finely chopped parsley leaves and black pepper,then add the stewing beef and colour slightly and add can of guinness and about half a pint of veal stock season,add two bay leaves and bring to a boil cover with a lid and put in the oven for 4 hours at 160'.......Finish off making some square lids from ready made puff pastry decorate how you wish and serve with peas,A real treat

1 comment:

  1. Lovely! My hubby was just asking me about cooking with dark beer. He will love this.