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Northern Ireland Steak & Guiness Pie

What's the big idea?

It might take a while to prepare and cook, but it's well worth the wait. There are few things that "hit the mark" on a cold wet November evening better than this! Apparently this is one of the most frequently ordered dishes in pubs in Northern Ireland.

This makes a huge pie, so there will be plenty left over for warming up the next day....

Shopping List

Here's the list of what you need:

  • 900 g braising steak, cut into bite-sized cubes
  • 30 g plain flour
  • 1 teaspoon mustard powder
  • Salt and freshly ground black pepper
  • 2 -3 tablespoons sunflower oil
  • 1 large onion, roughly chopped
  • 3 celery sticks, sliced
  • 2 large carrots, sliced
  • 500 ml Guinness
  • 200 ml beef stock
  • 2 tablespoons redcurrant jelly
  • 2 bay leaves
  • 500 g puff pastry
  • 2 tablespons fresh parsley, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 egg, beaten

What To Do

  • Preheat the oven to 160C/325F/Gas 3
  • Mix together the flour, mustard and plenty of salt and pepper, and spread out on a plate
  • Coat one third of the meat in the flour. Heat 2 tablespoons of the oil in a large, non-stick frying pan until hot and fry the floured meat over a medium heat
  • Remove the meat from the pan using a slotted spoon and transfer to a flameproof casserole. Divide the remaining meat into 2 batches and repeat the process, adding more oil if needed
  • Add the onion to the frying pan, with a little more oil if necessary, and fry for 3 minutes or until golden brown, stirring frequently
  • Add the celery and carrots and stir to mix, then fry for 2 minutes before tipping the vegetables on top of the meat in the casserole
  • Pour the Guinness and stock into the casserole and add the redcurrant jelly. Mix well and bring to the boil, stirring. Add the bay leaves and season with more salt and pepper
  • Cover the casserole, transfer it to the oven, and cook for 2½ hours or until the meat is tender
  • Remove the casserole from the oven, taste the gravy for seasoning, and leave until cold
  • Make the pastry lid: preheat the oven to 220C/425F/Gas 7
  • Roll out the pastry and cut out a lid and a strip for the lip of the pie dish. Remove the bay leaves from the casserole and stir in the parsley and thyme
  • Transfer the meat and vegetables to the pie dish using a large spoon, together with enough of the gravy to come just below the lip of the dish
  • Reserve any remaining gravy
  • Brush water around the lip of the dish; cut the pastry strip into smaller pieces and place the strips on the moistened lip
  • Moisten the strips, cover with the lid, and press to seal
  • Trim the edge, then brush the pastry lid with beaten egg to glaze. Use the trimmings to make decorations and re-glaze with as much of the remaining egg as needed
  • Cut a small slit in the centre of the lid
  • Bake the pie for 3035 minutes or until the pastry is risen and golden brown
  • If you have any gravy left over, reheat until bubbling, pour it into a jug, and serve alongside the pie

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