Irish Recipe with Guinness from Antony Worrall Thompson

Celebrity chef Antony Worrall Thompson will be cooking up this classic treat on St Patrick’s Day

 

 

Grass-fed Beef and Guinness Pie (awtrestaurants.com and awtonline.co.uk)

 

(Serves 4-6)

 

 

 

Ingredients:

 

1.5 kg chuck grass-fed steak, cut in 3-4cm pieces

 

40g/1 and half oz seasoned flour

 

55g /2oz dripping or lard

 

1 tablespoon black peppercorns

 

2 teaspoons sea salt

 

3 teaspoons dried oregano

 

1 teaspoon soft thyme leaves

 

7 cloves garlic, peeled

 

125/4 oz soft dark muscovado sugar

 

1 tablespoon good olive oil

 

25g/1oz unsalted butter

 

2 onions, peeled and roughly chopped

 

6 sage leaves, finely chopped

 

18 stoned prunes

 

1 x 440ml can Guinness

 

1 block shop bought puff pastry

 

2 egg yolks for glazing

 

 

 

Method:

 

· Brown the meat all over in hot dripping, remove and set aside to cool.

 

· In a food processor blend together the next six ingredients until you have a fine paste. If it appears too dry add a little water.

 

· Coat the beef all over with the paste, cover and refrigerate overnight, (ideally!) turning the meat from time to time.

 

· Preheat oven to 150C/Gas mark 2. In a heavy casserole dish heat the butter and oil until foaming, add the onions and fry them until they take on a little colour. Sprinkle with the flour and stir to combine.

 

· To the same casserole, add the beef and any marinade.

 

· Add the sage, prunes and Guinness, stir to combine bring to the boil, cover and place in the oven for 2 ½ -3 hours. Remove from the oven.

 

· Place the mixture in a pie dish then cover with puff pastry, egg glaze, decorate according to your liking, egg glaze again. Bake in a 180C/Gas mark 4 oven for 40-50 minutes until pastry is cooked and filling is hot.

 

· Serve with mash and your favourite green vegetab

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