Beef & Guinness Pie with Mashed Potato Top Recipe
A simple, delicious and satisfying meal to warm you up on our chilly Queensland winter nights. You can substitute the Guinness with any other rich & creamy Stout Beer.
- 2 tbsp olive oil
- 2 carrots, roughly chopped
- 2 onions, roughly chopped
- 2 garlic cloves, roughly chopped
- 3 celery stalks, roughly chopped
- 2 bay leaves & a small bunch of thyme tied with string
- 500g stewing beef, 2.5cm dice
- 3 tbsp flour
- 600ml Guinness
- 2 tsp brown sugar
- 450g potatoes
- 75ml milk
- 1 tbsp butter
- Heat the olive oil in a large casserole dish over a medium heat and add the vegetables and herbs. Toss everything in oil to coat, season and cook, covered, for 10 minutes, stirring occasionally, until the veg is softening. Transfer to a plate.
- Toss the beef in the flour and season, then brown in the dish, in batches if necessary. De-glaze the pan with the Guinness. Add the veggies and herbs. Top up with water if needed, to just cover the meat and veg. Stir in the brown sugar.
- Bring to the boil, then simmer, covered, for about 2 hours or until the meat is tender.
- Meanwhile, cook the potatoes, then mash with the milk, butter and a pinch of salt and pepper.
- Preheat the oven to 200C/gas 6. Put the meat & veggies in an ovenproof dish, top with mash, drizzle with olive oil, then bake for 20 minutes or until golden and crisping up.
Alternately, make the pie in 4 “single serve” sized (oven proof) dishes and serve them up in the hot dish and they’ll stay hot longer.
Serve with the rest of the Guinness in a pot glass or a ginger ale for the kids.