If you think you’ve tried and tested everything there is to know about Irish cuisine, then it’s high time you brought out the must-try Irish family dishes! Far from Irish Stew or Colcannon, you’ll have to try Guinness Pie, an Irish meat and beer pie, often served in Dublin’s old pubs… A simple yet convivial dish, best enjoyed on cold Irish winter days!
Guinness Pie
A pie washed down with Irish beer or cider!
Irish grandmothers have been passing down the recipe for Irish Pie for generations!
Some make it with turkey, chicken or cider, but the real traditional recipe is with beef, onions and the inevitable Guinness, the Irish brown ale famous for its unctuous bitterness!
This meat pie is mainly cooked in autumn and winter, and is usually accompanied by a good pint of stout. The perfect way to warm up and enjoy your meal!
Recipe: Guinness Pie
Ingredients
Number of people: 6
Preparation time: 45 minutes
Cooking time: 2h30
1.5kg braising beef
3 onions, peeled and thinly sliced
100g white flour
60cl Guinness (or other dark beer)
1l beef stock
2 oranges
1 beaten egg yolk
2 tbsp. coffee sugar
oil
salt, pepper
thyme
two rolls of shortcrust pastry
Preparation
Using a chopping board, cut the beef into 2cm cubes and fry in a little oil until golden brown.
In the same pan, sauté the onions with the meat over low heat, then gradually add the flour until lightly browned.
Slowly add the Guinness, thyme, sugar, orange zest, salt, pepper and beef stock. Bring to the boil. Cover and simmer for about 1? hours.
In a pie dish, unfold your first roll of pastry and bake for 20 minutes at 180°C.
Once this time has elapsed, pour in the mixture (taking care not to add too much liquid for fear of soaking the dough).
Cover the dish with another roll of dough, which you will coat with beaten egg yolk, then bake for 1 hour at gas mark 7/8, between 45 and 60 minutes.
All that’s left to do is serve hot, and enjoy a good Guinness!
