Foreword (kinda): This post is seriously overdue. For that, I apologise. I started typing it out on my iPhone ages ago and work overtook my life and this blog post suffered!
Yesterday (March 23rd) I completed my Steak and Guinness pie project. This came about as St Patrick’s Day (March 17th 2010) descended and I suddenly had the urge to cook something traditional.
Having scoured the net for traditional Irish recipes I settled with Steak and Guinness pie and particularly Jamie Oliver’s Steak, Guinness and Cheese Pie. Without the cheese (no need for overkill). It became apparent that this wasn’t something I could whip up in one evening, and not on a work night (Wednesday). Especially as my boss had informed me that the longer I leave my beef to sit, the better it would taste when the pie was complete.
The following weekend I got all the ingredients that Jamie had listed (bar the CHEESE and celery – The Man doesn’t like celery).
Whilst cooking Sunday dinner I got to work on my pie getting all the ingredients into a large saucepan. I’d even got some special rosemary from my Grandma’s garden – something I’m rather proud of as it tastes so much better than the jarred crap I usually buy and her garden is full of it so “there’s more where that came from”.
I’m not going to lie, I was a tad scared when I poured in the Guinness. I’d cooked with wine many times before but this was GUINNESS. BEER (or is it ale?). The contents of the saucepan were looking so good and this particular ingredient could make or break it. Jamie had specifically said “1 x 440ml can of Guinness (no lager, please!)”. Nice of him to remind one not to make the fateful mistake but the very fact he’d printed that made me a bit worried.
I needn’t have – it started to smell absolutely delicious. Time to let it cook in the oven for 2.5 hours with one stir in between!
Once this had cooked, I left it to cool and then put it in the fridge overnight.
Monday – went to work – then tasked myself with finding a pie dish. Didn’t own one but knew it wouldn’t be a problem to get one. Took myself to Oxford St and went straight to John Lewis. I was in kitchen heaven looking at all their earthenware and other cookery gadgetry. Unfortunately they didn’t have what I wanted. Next stop British Home Stores (BHS). Philip Green #fail – not a single bakeware dish in sight. Moved on swiftly to House of Fraser. BINGO. Great kitchen department – I was pleasantly surprised as I didn’t know their kitchen department was so well stocked. Found about three decent pie dishes of various sizes. Settled on a lovely blue pie dish from their Linea range similar to this. Perfect size, edges as specified so my dish could have a fringe and at a price that wasn’t hurting my pocket.
Back home, whilst heating my glorious pie filling on the hob, I prepped the base of the dish with my ready made pastry:
Once the filling was hot, I carefully poured it into the pastry base and baked it in the oven for around 30 mins.
It was thoroughly worth the wait – boss was right – leaving it overnight made it so much tastier. The meat was extremely tender after having been cooked for over 2 hours. Two helpings later – I might be biased but it’s the best steak pie I’ve ever tasted. I hope my blog post was worth the wait.
I’ll say it again – you don’t need the cheese in this recipe!