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Recipe for family meals :

Beef and Guinness Pie
This recipe for Beef and Guinness Pie has been reproduced courtesy of Heinz HP Sauce.

Two iconic brands have collaborated to create HP Sauce with Guinness - a distinctive, quality sauce that combines the best of both brands to bring your food to life in 2011.

This exciting new sauce blends the unique taste of the black stuff with the spicy, familiar taste of HP resulting in a tantalising blend of familiar flavours that fans of both will love.

Made with quality ingredients, HP Sauce with Guinness is a perfect complement to sausages, adding a delicious, rich and tangy taste to your everyday banger butties.

But banger butties are just the beginning, as this tasty new sauce also lends itself to a whole range of delicious mid week meals.

Beef and Guinness PieIngredients for Beef and Guinness Pie

2 tbsp plain fl our
500g braising beef, cut into 3cm cubes
2 tbsp rapeseed oil
2 medium onions, cut into 3cm chunks
2 medium carrots, cut into 3cm chunks
250g Portobello mushrooms, cut into eighths.
6 tbsp HP Guinness sauce
2 tbsp tomato puree
1½ tsp dried thyme
2 very low salt beef stock cubes
375g ready rolled puff pastry
1 medium egg, beaten

How to make Beef and Guinness Pie

  • Place the flour on a plate, season and coat the beef in the flour.
  • Heat a casserole pan, add 1½ tablespoons of oil and brown the beef in batches, remove from the pan.
  • Add the remaining oil and brown the onion, carrots and mushrooms for 5 minutes.
  • Add the beef back in with the HP Guinness sauce, tomato puree, thyme, stock cubes and 750ml water.
  • Bring to the boil and simmer uncovered for 1 hour 45 minutes, stirring occasionally.
  • Preheat the oven to 220°C / fan 200°C / Gas 7.
  • Season the beef and then place in a 1.5 litre ovenproof pie dish.
  • Unroll the pastry and cut enough 1cm strips to stick to the edge of the pie dish with a little egg.
  • Brush the pastry edge with more egg and top with the pastry.
  • Using scissors, trim the pastry so it overhangs the edges of the dish by 2 - 3cm.
  • Crimp the edges and brush the pastry well with egg, then cut 2 x 2cm slits in the middle of the pie for the steam to escape.
  • Place on a baking sheet and bake in the preheated oven for 20 minutes until risen and golden brown.

Tip:

  • You can use the off cuts of the pastry as a decoration on top of the pie. This dish is great to serve as a beef casserole without the pastry with vegetables, if you are short on time or you want to be a little healthier.

Serves 4

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