Steak & Guinness Pie with Beef Dripping Pastry recipe
It's Pie Week!
It's British Pie Week and we have a timely homemade pie recipe for you from the Head Chef at our sister restaurant, The Orangery at St Elphin's Park in the Peak District.
Pies have been in existence since around 2000 B.C. and have been loved by the British since the 12th century. British Pie Week was founded by Jus-Rol in 2007. In 2016, the website Pierate took over the holiday and, as well as baking hundreds of pies and sharing the recipes online, Pierate holds competitions and ranks pies based on their taste and construction.
Read more about the history of British Pie Week.
Follow our tried-and-tested recipe for a delicious homemade Steak & Guinness Pie with Beef Dripping Pastry...
Place the flour and dripping into a food processor and blend with the eggs and a pinch of salt to form a firm dough. Wrap with cling film and place in the fridge to rest.
Season the beef with salt and pepper and coat with flour. Add oil to a heavy-based pan and heat. Add the beef chunk and brown. Add the diced vegetables and cook for five minutes then add the tomato puree and coat the mixture. Add the Guinness and beef stock. Wrap the herbs in a muslin cloth and tie to the pan. Simmer for two hours. The mixture should be thick and the beef tender. Season and add Henderson’s Relish then leave to cool.
Grease four pie dishes with oil or butter. Line them with the pastry and add the filling. Cover with a pastry lid and egg wash. Bake in the oven at 160°C for 20–25 minutes or until golden.
FOR THE FILLING
500g beef chunks, diced
400ml beef stock
1 onion, diced
4 carrots, diced
4 celery sticks, sliced
25ml Henderson’s Relish (or other spicy table sauce)
2 eggs beaten to create an egg wash
2 tablespoons of tomato puree
FOR THE PASTRY
400g plain flour
200g beef dripping