Beef and Guinness Pie

By bakers_delight85

Ingredients

• Filling:
• 2 pounds stewing beef, cut into 1/2-inch pieces
• 4 cups Guinness stout
• 1 clove garlic
• 2 bay leaves, split
• 1 cup homemade beef stock, canned low-sodium beef broth, or 1 beef bouillon cube mixed with 1 cup boiling water
• 2 stalks celery, sliced
• 2 large carrots, peeled and sliced
• 1 large onion, sliced
• Salt and freshly ground pepper to taste
• 2 Tbsp. minced fresh flat-leaf parsley
• 1 bouquet garni (a cheesecloth bag containing 3 sprigs fresh parsley, 1 sprig fresh thyme, 8 to 10 black peppercorns, and 1 bay leaf)
• 1 Tbsp. cornstarch
• 1/2 cup cold water
• 3 to 4 large mushrooms, sliced (optional)
• Pastry:
• 1-3/4 cups all-purpose flour
• Pinch of salt
• 1/3 cup solid vegetable shortening, such as Crisco
• 1/3 cup unsalted Kerrygold Irish butter, cut into small pieces
• 1/3 cup ice water
• 1 egg mixed with 1 Tbsp. water

Details

Servings 6

Preparation

Step 1

To start the filling: In a large bowl or nonreactive pot, combine the beef, 2 cups of the Guinness, the garlic and bay leaves. Cover and refrigerate for 24 hours. Drain the marinade and discard the garlic and bay leaf.
In a stockpot or large saucepan over medium heat, bring the marinated beef, the remaining 2 cups of Guinness, and the beef stock or broth to a boil. Reduce the hat to medium-low, cover and simmer for 1 to 1-1/2 hours, or until the meat is tender. Skim off any foam that rises to the top. Add the celery, carrots, onion, salt, pepper, parsley and bouquet garni and cook for 15 to 20 minutes, or until the vegetables are slightly tender. In a small bowl, combine the cornstarch with 1/2 cup of cold water, and whisk until smooth. Stir into the filling, and cook for 2 to 3 minutes, or until the liquid is thickened.
To make the pastry: Combine the flour, salt, shortening and butter in a food processor fitted with a metal blade. Pulse 4 to 5 times, or until the mixture resembles coarse crumbs. Sprinkle in 4 Tbsp. of the water, pulse 4 to 5 times, and if needed, add the rest of the water and pulse again. Wrap the dough in plastic wrap and refrigerate for 30 minutes. On a floured surface, roll out the dough to a circle 12 inches in diameter.
Preheat the oven to 375 degrees F. Remove the bouquet garni, and transfer the filling to a 10-inch deep dish pie plate. Stir in the mushrooms, if using. Cover with the pastry, crimp the edges, and cut a few slits in the top to allow steam to escape. Brush the top with the egg wash. Bake for 30 to 35 minutes, or until the top is golden and the mixture is bubbling.