As we reach the end of November and the cold weather settles, we thought that a tasty Steak, Leek and Mushroom Pie with Guinness might be just the meal your craving! A winner with the whole family and an easy recipe that the kids can help you make, this pie is perfect for a Saturday evening in front of the TV after a day of house jobbing or Christmas shopping! It needs a little while in the oven, so you can leave it cooking while you get on with other bits and bobs, then you’ll have a delicious meal to tuck into when you’re ready for sit down and a glass of wine or beer.
This recipe is from The Really Hungry Student Cookbook, so it is designed with budget conscious students in mind and doesn’t contain any hard-to-find ingredients. Hearty, tasty and simple, try this pie this weekend!
STEAK, LEEK & MUSHROOM PIE with Guinness
Pies are a wonderful thing. They look and taste fantastic, and are very easy to make. Serve with creamy mashed potatoes and peas, if liked.
1 tablespoon vegetable oil
700 g/1 1 ⁄ 2 lbs. stewing beef, cut into bite-sized pieces
2 trimmed leeks, sliced into rounds
1 onion, coarsely chopped
2 large carrots, peeled and diced
250 g/ 9 oz. mushrooms, coarsely chopped
3 bacon slices, coarsely chopped
1 teaspoon dried thyme
2 garlic cloves, crushed
2 tablespoons plain/ all-purpose flour
1 x 330-ml/ 12-oz. can Guinness
2 tablespoons Worcestershire sauce
1 bay leaf
a large handful of fresh flat-leaf parsley leaves, chopped
375-g/ 13-oz. pack ready-rolled puff pastry, defrosted if frozen
melted butter or milk, to brush
sea salt and black pepper
Preheat the oven to 160ºC (325ºF) Gas 3.
Heat the oil in a large flameproof casserole dish. Add the beef and cook, stirring, for 2–3 minutes, until just browned. Remove the meat from the casserole dish, season and set aside.
Add the leeks, onion and carrots to the pan, adding a little more oil if necessary. Cook over low heat for about 3 minutes, until softened. Add the mushrooms, bacon and thyme and cook for a further 2–3 minutes. Season well. Add the garlic and cook for 1 minute.
Return the beef to the casserole dish, add the flour, stir to coat the meat in the flour and cook for 2–3 minutes. Pour in the Guinness and Worcestershire sauce. Add the bay leaf and parsley and pour in sufficient cold water to just cover. Stir to mix, cover with a lid and bake in the preheated oven for about 1 1 ⁄ 2 hours.
Remove the casserole from the oven and increase the oven temperature to 200ºC (400ºF) Gas 6.
Transfer the beef mixture to a baking dish. Unroll the pastry and use to cover the pie filling. Fold over the edges and crimp roughly with your fingers. Using a sharp knife, and starting at the top edge, make lengthways slits on the diagonal, in stripes about 1 ⁄ 2 cm apart, all the way across. Brush with melted butter or milk and bake in the preheated oven for about 25–30 minutes, until golden. Serve immediately with mashed potatoes and peas.
The Really Hungry Student Cookbook is available here.
And how about some of our other foodie books for rustling up something in a hurry?
Have a lovely weekend everyone and happy cooking!