Sunday, September 19, 2010

Beer in the Kitchen: Guinness Meat Pie




















Here is the meat pie I made for a small gathering of favorite people a couple weeks ago. This recipe combined inspiration from Jamie Oliver's Guinness pie recipe (too labor-intensive, I said!) with the Kitchn's easier method (but no artichokes, I lamented!). The Guinness made the filling slightly sweet. Don't think too much about precision here -- just kind of go with it. Any veggies you have lying around and need to use up will do.

Guinness Meat Pie
Adapted from Jamie Oliver's & The Kitchn's recipes

2 pie crusts (I made mine)
about a cup and a half of stew meat, cut into chunks (Donnell Century Farms)
about 1/4 cup flour
one or two cups of diced veggies (I used carrots and celery)
salt, pepper, about a tablespoon of dried thyme, a couple pinches of dried rosemary
1 1/2 - 2 tablespoons of butter
2 cups of Guinness
1 cup beef stock












































Preheat the oven to 350 degrees. Dredge the meat in flour.



















Heat a large skillet, Dutch oven, or wok, and melt about 1/2 tablespoon of butter and brown the meat (note: I needed more than that . . .) Remove and set aside.



















Melt the remaining butter and cook the vegetables until just soft (they smell so good!)



















Add the meat, herbs, salt, and pepper to taste to the pan. Add the beef stock and bring to a simmer.











































Then add the Guinness and stir well, and bring to a simmer until the beer reduces to half and thickens.

























Pour the mixture into a 9-inch pie pan that you've placed one of the pie crusts in. I had blind-baked mine before starting so I wouldn't get the dreaded Soggy Pie Crust. Place the other crust on top and cut slits in it for the steam to escape. Place on a baking sheet and bake it in the oven -- the recipe says 30 minutes, mine took about 40 to brown to my satisfaction.

We had this with the carrot and winter squash risotto and some --- well, you know.

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