GUINNESS PIE

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Guinness Pie image

Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer and contentment in equal measure. We built it out of advice and instruction from the British chefs Jamie Oliver (the stew) and Fergus Henderson (the pastry). Eating it - salty and rich, buttoned with sweetness - will occasion thoughts of a coming walk or a nap on the couch with the dog. You'll want some red wine to drink. It's awesome.

Provided by Sam Sifton

Categories     dinner, casseroles, main course

Time 6h

Yield 6 servings

Number Of Ingredients 18

4 tablespoons butter
2 large red onions, chopped
4 cloves garlic, minced
2 carrots, peeled and chopped
2 ribs celery, chopped
10 mushrooms, trimmed and sliced
3 pounds brisket (preferably second-cut) or stew meat, chopped into bite-size pieces
Kosher salt
Freshly ground black pepper
2 tablespoons flour
1 sprig rosemary
About 4 cups (2 cans) Guinness or other stout
1 cup trotter gear (recipe here) or 8 ounces freshly grated Cheddar
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) very cold unsalted butter, diced
1 egg yolk, lightly beaten

Steps:

  • Preheat the oven to 375 degrees.
  • In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.
  • Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.
  • Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.
  • Add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 1 1/2 hours. Remove from the oven and stir. If using trotter gear, stir it in now. Return to the oven and cook for 1 hour more. If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. If using Cheddar, fold in about half.
  • While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours.
  • Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad. Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.

Nutrition Facts : @context http, Calories 820, UnsaturatedFat 16 grams, Carbohydrate 42 grams, Fat 42 grams, Fiber 3 grams, Protein 61 grams, SaturatedFat 23 grams, Sodium 1369 milligrams, Sugar 4 grams, TransFat 2 grams

Kabita Pun
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This pie was a hit at my last dinner party! The combination of the stout, beef, and mushrooms was divine, and the mashed potato topping was the perfect finishing touch. I will definitely be making this again.


Sudip Bhusal
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I loved this pie! The Guinness gave it a really unique flavor, and the beef was so tender. I followed the recipe exactly, and it turned out perfectly. I'll definitely be making this again.


Wyatt Fox
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This pie was delicious! The Guinness gave it a really unique flavor, and the beef was so tender. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.


Zinhle Goodness
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I wasn't sure what to expect from this pie, but I was pleasantly surprised. The Guinness added a really nice flavor to the beef, and the mashed potato topping was delicious. I'll definitely be making this again.


Forest Vigin
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This pie was amazing! The Guinness gave it a really rich, flavorful depth, and the beef was fall-apart tender. The mashed potato topping was the perfect finishing touch. I'll definitely be making this again.


Faith Crosby
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I loved this pie! The Guinness gave it a really unique flavor, and the beef was so tender. I followed the recipe exactly, and it turned out perfectly. I'll definitely be making this again.


Successs nwachukwu
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This pie was delicious! The Guinness gave it a really unique flavor, and the beef was so tender. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.


Fiza Khalid Fiza Khalid
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I was a bit skeptical about using Guinness in a pie, but I'm so glad I tried it! The stout added a really rich, flavorful depth to the dish. The beef was fall-apart tender, and the mashed potato topping was the perfect finishing touch. I'll definitel


Nikisha Strickland
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This pie was a hit at my last dinner party! The combination of the stout, beef, and mushrooms was divine, and the mashed potato topping was the perfect finishing touch. I will definitely be making this again.


Margaret Nyambura
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I loved this pie! The Guinness gave it a really unique flavor, and the beef was so tender. I followed the recipe exactly, and it turned out perfectly. I'll definitely be making this again.


Elisa Prado
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This pie was delicious! The Guinness gave it a really unique flavor, and the beef was so tender. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.


Nabageleka Shamim
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I wasn't sure what to expect from this pie, but I was pleasantly surprised. The Guinness added a really nice flavor to the beef, and the mashed potato topping was delicious. I'll definitely be making this again.


NEW ERA! MC/AC/SC WORLD WIDE INC
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This pie was amazing! The Guinness gave it a really rich, flavorful depth, and the beef was fall-apart tender. The mashed potato topping was the perfect finishing touch. I'll definitely be making this again.


Ajara Ibrahim
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I loved this pie! The Guinness gave it a really unique flavor, and the beef was so tender. I followed the recipe exactly, and it turned out perfectly.


Dipu Bonik
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This pie was absolutely delicious. The Guinness added a wonderful flavor to the beef, and the mashed potato topping was the perfect finishing touch. I will definitely be making this again.


Feuad Matallah
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I was a bit skeptical about using Guinness in a pie, but I'm so glad I tried it! The stout added a really rich, flavorful depth to the dish. The beef was fall-apart tender, and the mashed potato topping was the perfect finishing touch. I'll definitel


Sandy Linklater
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This pie was amazing! The Guinness gave it a really unique flavor, and the beef was so tender. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.


Isaac Mukuka
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I'm not a big fan of Guinness, but I was pleasantly surprised by how much I enjoyed this pie. The stout added a rich, complex flavor to the beef and mushrooms, and the mashed potato topping was creamy and delicious. I'll definitely be making this aga


Malika Ehap
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This Guinness pie was a hit at my last dinner party! The combination of the stout, beef, and mushrooms was divine, and the mashed potato topping was the perfect finishing touch. I will definitely be making this again.