Fri, 1 April 2016
Chef Charlo Clarke from The Martello Hotel in Bray shares his recipe for Beef and Guinness Pie served with Creamy Chive Mash
(Serves 6)
Ingredients:
900g (2lb) diced stewing or braising Beef
25g (1oz) seasoned plain flour
5 tablespoon of rapeseed oil
25g (1oz) butter
225g (8oz) small chestnut mushrooms
2 onions halved and sliced
1 tablespoon sugar
4 cloves of garlic , peeled and crushed
300 ml (10 fl oz) beef stock
600 ml (1 pint) Guinness
1 teaspoon tomato purée
3 carrots, peeled and sliced
1 bay leaf
Leaves from 3 sprigs of thyme
3 tablespoons Worcestershire sauce
For the pastry:
500g self raising flour
5g baking powder
2g chopped thyme leaves
100g suet
100g butter, chilled and grated
4 egg yolks
Iced milk
Sea salt and black pepper
Method:
1. Place beef chunks into freezer bag, add Guinness to beef and marinade overnight or for at least 2-3 hours
2. Make the pastry by mixing together the flour, baking powder, thyme, and freshly ground black pepper.
3. Gently mix in the grated suet and butter, then add the beaten egg yolks and enough iced milk to bind.
4. Mix together until combined and a paste is formed. Wrap in cling film and rest in fridge for at least an hour or until needed, preferably later the same day.
5. Drain the meat from the Guinness marinade and dust in seasoned flour.
6. In a large pan, heat the rapeseed oil and brown the chunks of beef (this technique keeps in all the flavour of the meat), add the onions to the pan and sauté for 10 minutes, until they are just coloured.
7. Lower the heat and then add mushrooms, carrots, thyme, bay leaf and garlic. Then add all the Guinness marinade liquid, tomato purée, sugar, beef stock and Worcester Sauce
8. Season with salt and pepper and bring to a boil, then turn down heat to a simmering stage.
9. Simmer for 90 minutes until beef is tender and sauce has reduced, set aside and leave to cool.
10. Fill pie dish with the meat mixture.
11. Roll out the pastry about 1 cm thick and cover the pie, allowing a generous overhang. Glaze with milk and bake for 30-40 mins at 180 c /350f / gas 4,until pastry is well browned.
12. Serve with steamed greens and creamy mashed potatoes
Creamy Chive Mash
Ingredients:
900g (2 lb) peeled potatoes preferably Roosters or Kerr's Pinks
50 g (2 oz) butter
150 ml (1/4 pint) cream
Salt and pepper
110g (4 oz) Chopped fresh chives
Method:
1. Cook potatoes in boiling salted water until tender. Drain well.
2. Place potatoes back into pot and cover with cling film, leave to one side for 5 mins, this will let the steam build up around cooked potatoes ensuring that your potatoes won't be to wet to mash.
3. With a spoon, pass potatoes through a potato ricer, or mash potatoes really well to ensure all lumps if any are gone .
4. Add butter, cream, salt and pepper and mash well.
5. Taste and adjust seasoning if necessary.
6. Serve piping hot beside the pie and steamed greens.
Part One:
Part Two:
