How to make Meat and Guinness Pie
Presenter Nadia Sawalha shares a warming comfort food dish
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Your support makes all the difference.Television personality Nadia Sawalha shares a comfort food recipe that she loves making.
Her top tip is: "The long, slow cooking needed for this casserole really brings out the wonderful flavour of the beef."
How to make Meat and Guinness Pie
Ingredients
- 25g butter
- 1 tbsp oil
- 2 onions, chopped
- 2 carrots, chopped
- 2 sticks celery, chopped
- 100g smoked lardons
- 900g chuck steak, cut into 2.5cm cubes
- 1 tbsp seasoned flour
- 500ml Guinness
- 1 beef stock cube
- 2 tbsp redcurrant jelly
- 500g block of puff pastry
- 1 egg beaten with 1 tbsp milk for glazing
- A 2.5l pie dish with a roughly 18cm base
Method
Ideally make the stew the day before serving to allow the flavours to really develop.
If you have cooked the steak the day before, remove it from the fridge an hour before putting the pie together.
Heat the oil and butter in a large ovenproof casserole and fry the vegetables with the lardons until just starting to brown, remove using a slotted spoon and set aside.
Toss the beef in the seasoned flour and fry in two batches in the same pan.
Return the vegetables to the pan with the Guinness, crumbled stock cube and the redcurrant jelly. Bring to the boil, cover the casserole and place in the oven for 2 hours until the meat is tender.
Roll out the pastry to about 4mm thick, then cut a circle about 28cm across for the base. Cut another circle for the top about 18cm across.
Lightly grease the pie dish and lay the 28cm circle into the dish, pressing it down over the rim.
Bring the steak stew to a simmer then spoon into the pie, brush around the rim with some of the egg/milk mixture, then lay on the top layer of pastry, pressing it well down, then make 3 or four small slits with a sharp knife to let the steam escape.
Trim off any overhanging pastry and crimp the edges with a fork.
Tilda is once again partnering with the World Food Programme and donating a meal for every bag of Pure Basmati Dry (5kg, 1kg) and TSB sold in the UK to new and expectant mums in Bangladesh.
To support the campaign, a host of personalities have donated recipes to create the Mums Helping Mums cookbook, which can be downloaded at tilda.com.