A delicious traditional beef and mushroom pie flavored with Guinness for rich flavor Always a favorite in Irish pubs
Prep Time
3 hrs
Dificult
Medium
Servings
6
Ingredients
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add beef and brown on all sides
about 10 minutes; set aside. Heat remaining 1 tablespoon of olive oil; add bacon and cook just until it begins to brown. Stir in onion
carrot
mushrooms
garlic
and sugar; cook and stir until vegetables are soft and browned
10 to 15 more minutes.
Stir in flour until smoothly incorporated
and gradually mix in Guinness and beef stock. Mix in thyme
bay leaves
and reserved cooked beef. Cover
and bring mixture to a boil; reduce heat to a simmer until beef is tender
about 1 hour and 15 minutes; stir occasionally. Remove the cover
turn the heat up to medium
and let stew boil until slightly thickened
about 15 more minutes. Mix cornstarch with water
and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
Preheat the oven to 350 degrees F (175 degrees C).
Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle
and place on top of the filling. Pinch and crimp the edges of the pastry with a fork
sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
Bake in the preheated oven until the crust is golden brown
