360 minutes
A delectable pie made with tender brisket or stew meat, vegetables, and rich Guinness stout, all encased in a buttery pastry crust.
Butter, divided
tablespoons
Red Onions, chopped
each
Garlic, minced
cloves
Carrots, peeled and chopped
each
Celery Ribs, chopped
each
Mushrooms, sliced
cups
Brisket Or Stew Meat, cut into bite-size pieces
0 lb
to taste
Black Pepper, freshly ground
to taste
All Purpose Flour, divided
cups
sprigs
Guinness Stout
cups
Trotter Gear Or Cheddar Cheese, grated
0 oz
teaspoons
teaspoons
Egg Yolk, lightly beaten
each
1. Prepare the Filling Base
Preheat your oven to 375°F and melt 2 tablespoons of butter in an ovenproof pan over medium-low heat. Sauté red onions and garlic until soft, about 10 minutes.
2. Add Vegetables
Add the remaining 2 tablespoons of butter, carrots, celery, and mushrooms to the pan. Cook over medium heat until they start to soften, about 15 minutes.
3. Brown the Meat
Season the meat with salt and pepper, coat with 2 tablespoons of flour, and add to the pan. Cook on high heat for about 5 minutes.
4. Add Guinness and Bake
Pour in the Guinness, cover, and bake in the oven for 1.5 hours.
5. Add Trotter Gear or Cheese
Stir in the trotter gear or half the grated Cheddar cheese, and bake uncovered for another hour.
6. Thicken the Sauce
If needed, simmer the sauce on the stovetop until it reaches the desired consistency.
7. Prepare the Pastry
Sift together the remaining flour, baking powder, and salt. Work in the cold butter, wrap the dough, and chill for at least 2 hours.
8. Assemble and Bake the Pie
Roll out the dough, cover the filling, crimp the edges, brush with egg yolk, and bake on a sheet for about 45 minutes at 375°F.
Opt for well-marbled cuts such as chuck or brisket for tenderness and flavor.
Use cold, well-thawed puff pastry, roll it out evenly, and brush with egg wash for a glossy finish.
Brown the beef properly to develop depth of flavor and create a flavorful fond.
Slash the pastry in several places before baking to allow steam to escape and prevent a soggy crust.
Use a small amount of sugar or sweet vegetables like carrots to balance the stout's bitterness.
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