After last weeks disastrous Sunday Dinner I was determined to make this one better. In this months GFM it features a delicious looking Steak, Guinness & Cheese pie. I knew this was both something we would really enjoy. One problem we couldn’t eat a huge pie between the two of us, so I took the recipe and adapted it to make 2 individual pies. By lining to small pie dishes with baking parchment the pies lifted out easily after baking. The one thing that would have made this recipe easier was if I had a ovenproof dish I could also put on the hob. I had to make the filling in a saucepan then transfer it to a pyrex dish. One day I’ll own a Le Cruset casserole dish!
The pies were delicious, but incredibly filling. We had it with mustard champ and purple sprouting broccoli. I just love the sound the pastry makes as you cut through it. The only alteration I would make to was to maybe try stilton instead of cheddar next time.
Steak, Stout & Cheddar Pie
Serves 2-4 (depending on how gready you are!)
2 tbsp olive oil
1 large onion
1 garlic clove, chopped
1 large carrot, chopped
handful of mushrooms, sliced
1 tsp rosemary
400g stewing steak, cubed
1 tbsp plain flour
75g mature Cheddar cheese or Stilton, grated
500g ready made puff pastry
1 egg, beaten
1) Preaheat oven to 190oc. In a large pan heat the olive oil and gently soften the onions. Turn the heat up and add butter, garlic, carrots, mushrooms, beef, rosemary a pinch of salt and a generous amount of ground pepper. Fry for about 4 min, until beef is beginning to colour.
2) Pour in stout and flour, plus just enough water to cover. Transfer to an ovenproof dish and bake for about 1.5 hours until meat is tender and sauce is thick.
3) Remove from oven and stir in half of the cheese. Allow to cool slightly. Line pie dishes with baking parchment. Cut pastry block into thirds and cut one of these thirds in half widthways. With the larger two pieces of pastry roll out, then line each pie dish. Fill each pie with with the stew and sprinkle with the remaining cheese. Roll out the two final pieces of pastry and lightly score a hash pattern on them. Lay pastry over pie and fold excess edges inwards. Brush with beaten egg. Bake for 35-45 min until golden.