
Recipe: Steak and Guinness Pie
A delicious, comforting Steak and Guinness Pie to see you through the colder months. Made using our own Wagyu X Braising Steak, which is dry-aged for a minimum of 28 days for added depth of flavour.
Recipe courtesy of Anna Barnett, @anna__barnett
Ingredients
- 500g Wagyu X Braising Steak
- 2 tbsp plain flour
- 2 tbsp butter
- 2 bay leaves
- 1 bunch of fresh thyme
- 3 shallots, peeled and roughly chopped
- 2 carrots, roughly chopped
- 200g chestnut mushrooms, quartered
- 2 cloves of garlic, diced
- 1 tin of Guinness
- 400ml beef stock
- 4 tbsp tomato puree
For the pastry
- 500g plain flour
- 30g Grana Padano
- 4 egg yolks
- 1 tbsp Dijon mustard
- 200g butter, cubed
- 2-4 tbsp water, if needed
- 1 egg yolk
Method
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STEP 1
Season the flour with salt and pepper, then mix through the diced Wagyu X Braising Steak to evenly coat. Place a casserole dish over a medium to high heat on the stove. Once hot add in the butter, followed by the meat, bay leaves and most of the thyme. Cook the meat in batches if needed, so not to over fill the pan- you want to brown all sides.
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STEP 2
Add in shallots, carrots, mushrooms, garlic and extra thyme. Cook for 10-15 minutes until shallots have softened. Add in the tomato puree, Guinness and beef stock. Stir thoroughly then cover and simmer for around 1.5hrs until the meat is tender.
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STEP 3
Remove all ingredients so only the stock is left in the dish, and place over a high heat to reduce the sauce until thick. Taste and season to preference. Add back in the meat and vegetables, and allow to cool completely.
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STEP 4
For the pastry combine the cheese with the flour and season with salt and pepper. Add in butter, combine with fingers or use a food processor - leaving some lumps to give a flakier pastry. Add in Dijon mustard and egg yolks, plus a little water if needed to bring the pastry together.
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STEP 5
Wrap the pastry in cling wrap and allow to chill for 30 minutes before rolling out both a base and lid for the pie. While the pastry is chilling, pre-heat the oven to 180 degrees Celsius.
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STEP 6
Line your pie dish with the pastry and spoon in the chilled filling. Egg wash the edges of the pastry before placing the lid on, and adding egg wash to the lid.
Add a little cross to the centre of the pie, before placing in the oven for around 30 minutes. -
STEP 7
Once the pastry is golden, remove the pie from the oven and allow to cool before serving with a creamy mash and seasonal greens.
This is also a great meal to freeze some of and bring out for those cold winter nights.