Boozy Meat Pie

    Boozy Meat Pie

    Recipe photo: Boozy Meat Pie
    2

    Boozy Meat Pie

    (33)
    2hr55min


    35 people made this

    About this recipe: Beef steak and veggies seasoned with Guinness beer into a hearty pie.

    Ingredients
    Serves: 6 

    • 675g diced steak
    • Sea salt and freshly ground pepper
    • 2 heaped teaspoons of plain flour
    • Olive oil
    • 1 onion, peeled and diced
    • 1 carrot, peeled and diced
    • 4 stalks of celery, diced
    • 1 small handful of fresh herbs (rosemary, thyme, bay leaf)
    • 1 (500ml) bottle of Guinness
    • 800g chopped tomatoes
    • 1 (500g) packet of puff pastry (like used for veggie or meat puffs)
    • 1 egg, beaten

    Directions
    Prep:10min  ›  Cook:2hr45min  ›  Ready in:2hr55min 

    1. Season your beef well with the salt and pepper to taste, sprinkle with flour and toss around until coated.
    2. Heat 2 to 3 glugs of olive oil in a large pot and fry your meat until well browned.
    3. Add the onion and fry for one more minute, then add celery, carrots and herbs. Cook for a further 5 minutes then pour in your Guinness beer.
    4. Add the tinned tomatoes; bring to the boil. Stir well, then simmer for 2 hours or until the meat is tender.
    5. The sauce should be nice and thick with an intensely tasty flavour. Season with salt and pepper.
    6. To make the pies, preheat the oven to 190 degrees.
    7. Put the meat filling into a large baking dish or 6 ramekins.
    8. Roll out pastry and place over your baking dish or ramekins, making sure it is slightly bigger than the circumference of the dish/dishes.
    9. Brush the rims of your dish/dishes with beaten egg, then place the pastry on top of the dish, squashing the extra pastry on the outside of the dish to secure. Lightly score the top of the pastry in a criss-cross fashion and brush with more egg.
    10. Place on a baking tray (to catch the drips) and bake in the middle of the preheated oven for 45 minutes until golden and bubbling.
    11. Let it cool down for 10 minutes before you dig in.
    12. Hope you enjoy this as much as i did!
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    Reviews and Ratings
    Global ratings:
    (33)

    Reviews in English (44)

    by
    41

    This is a nice recipe but I think it may be better with a beef stock instead of tinned tomatoes. It's a personal preference but I'd prefer a more rich, beefy flavour than a tangy, tomatoey flavour. Also, I think next time, I'll cook the beef VERY slowly in a low oven as it's tricky not to overheat it when cooking over the hob.  -  29 Aug 2010  (Review from Allrecipes UK | Ireland)

    by
    36

    Something else. Can I suggest you make a simple shortcrust pastry and use it as a base in the baking tin or dish, the combination of the shortcrust and the puff pastry goes great with any pie.  -  09 Aug 2008  (Review from Allrecipes UK | Ireland)

    by
    26

    Altered ingredient amounts. I made this with silverside steak instead of braising and I used only one celery stick instead of four. Found this recipe absolutely gorgeous, thanks a million.  -  29 Jul 2010  (Review from Allrecipes UK | Ireland)

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