Mmmm.. pie. Especially beer pie. Since this is fairly potato heavy, I haven’t made this in a long time but I do love it. It’s excellent for cold weather and it is certainly one of those things that gets better the next day in the fridge. I’ve also been known to make them and freeze them before baking – making it a very easy homemade TV dinner experience.
I actually made this for my parents who wouldn’t touch it because they equate Guinness with bad beer – and to be honest, the stuff we get that doesn’t come in the shotgun cans here in the US is fairly foul, given that it is contract brewed by Molson and has a bit of skunk to it. Luckily baking manages to fix that.
One final thought. As with so many of my recipes, this calls for a 40 of Guinness. You may have noticed a trend. I don’t drink beer that often anymore so I don’t keep it in the house. I also like the snazzy feeling of walking out of a grocery store with a huge high end beer in a paper bag.
This recipe will make two pies. I use these proportions because I like steak and Guinness pie and because the store brand premade pie shells always seem to be buy one get one. Possibly just my store, but it always works out.
- 2 pounds stew beef
- flour for dredging (I use Wondra)
- 1 medium onion, sliced
- 1 tsp garlic, chopped
- 1 40oz Guinness
- 2 medium red potatoes, cubed small
- 1 tbsp capers
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp dried dill
- 2 pieces of premade pie shell
- corn starch
Press pie shells into pie pans and set aside. This works out much better when they are at room temperature. In a dutch oven, sautee onion slices, capers and garlic in a 1-1 mixture of butter and vegetable oil until the onion is almost clear. Push the mixture to the edge of the pot. Dredge the beef in flour and drop the pieces into the pot and brown them. You may need to do this in batches to keep from overcrowding the meat. Add the Guinness and potatoes. Top with the dried spices. Cook on high until the liquid begins to boil, then bring to a simmer. Simmer for about 1/2 hour. Thicken with corn starch and transfer into pie shells. Top with another pie shell and pinch close. Cut vent slits in the top and bake at 400 for 20 minutes or until the shells are finished. If you freeze the pies before baking, make sure they are completely at room temperature before putting in the oven. Add an additional 10 minutes in the oven. Nothing kills the love inherent in steak and Guinness pie like a chunk of ice in your meal.