Happy Monday guys! Recipe of the day is Beef & Irish Stout Pie – scrumptious beef pie, packed with veggies and bursting with flavour.
What you need:
- beef (I used leftovers form roast beef)
- shortcrust pastry
- puff pastry
- onion
- garlic
- carrots
- celery
- white cup mushrooms
- Irish stout
- an egg
- bay leaves
- paprika
- thyme
- allspice
- salt and pepper
Here’s how to make this lovely Beef & Irish Stout Pie
Ingredients:
- 400g beef, cooked and cut into pieces ( as I used leftover beef, the cooking is much quicker, however if you use raw meat, make sure to cook it thoroughly, beef takes a bit longer to cook, so have that in mind)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 200g white cup mushrooms, sliced
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1tsp paprika
- 1tsp allspice
- 2 bay leaves
- 2-3 sprigs fresh thyme, leaves only
- salt and pepper to taste
- 500ml Irish stout
- 375g shortcrust pastry
- 375g puff pastry
- 1 egg, whisked
- fresh parsley, chopped
- sunflower oil
Preparation:
- In a pot, heat a spoon of sunflower oil and add the onions and garlic to sweat for a couple of minutes, then add the rest of the veggies – celery, mushrooms and carrots for another five minutes.
- Mix in the beef pieces, season with the spices and pour the Irish stout. Lower the heat and leave on the hob for about 20 minutes, stirring occasionally. Let it cool and sprinkle the fresh parsley.
- Meanwhile, prepare the pastry. Dust your worktop with a bit of flour and roll out the shortcrust pastry to about 1cm thick. Use your pie dish to measure and cut out the bottom.
- Do the same with the puff pastry but make sure to cut a bigger piece as this will be your lid.
- Keep the extra pastry for decorating your pie.
- Arrange the bottom of the pie in a pie dish (I actually used a cake thin which was quite handy). Add the pie filling and cover with the lid glueing the two pastry layers carefully (use a bit of water, if necessary).
- Slice the pie in the middle so the steam can come out and decorate with the extra pastry, if wished.
- Cook in a preheated oven at 200° for about 25 minutes.
- Serve with some steamed veggies or side salad.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming soon.
I still got the most delicious Pumpkin & Peanut Butter Muffin recipe waiting to be posted (it’s a long overdue now, I meant to post it like a week ago). It’ll be on here soon, I promise.
The second super indulgent recipe is for Sticky Toffee Pudding – an absolute crowd pleaser this gorgeous dessert is actually quite simple to make.
Make sure to check back this space here for the recipes.
Have a tasty Monday and a successful week. Keep safe. xx
