Steak And Guiness Pie

I always thought of myself as a summer person. I seem to function better when the weather is warm and the sun is high in the sky, but recently I have found myself longing for the shorter, cooler days of autumn and winter. Why? Because all summer long I have been waiting for the salad season to end; I detest having to eat all that leafy greenery stuff better suited to rabbits; and pie season to start. I love a good pie, savoury or sweet. On a dark and dismal day a good steak pie is nothing short of heaven on a plate when served with mash, mushy peas, mint sauce and lashings of gravy. For this recipe I did cheat a bit and used frozen puff pastry as it takes ages to make it from scratch and I’m far too impatient to wait for my pie.

Happy pie season everyone!

Ingredients

Method

Pressure Cooker Method

1. Set the pressure cooker to Sear/Sauté, heat the pot and add the oil. 
2. Sauté the onions until soft and translucent. Remove to a bowl.
3. Add the steak and sear until just browned. Re-add the onions.
4. Add the Guinness and deglaze the pot. 
5. Add the Henderson’s relish, tomato purée and herbs. Stir well to combine whilst bringing to a simmer.
6. Turn off sear/sauté, close the lid and set to pressure cook on Hi for 20 minutes. Once cooked quick release the pressure. 
7. Set to Sear/Sauté, add the mushrooms and cook for 5minutes or until soft.
8. Mix the cornflour with a little cold water and thicken the gravy, if required. 
9. Pour into two ramekins
10. Roll out the pastry, cut two strips to line the rim of the ramekins and brush with water. Cut two tops and place over the ramekins, sealing the edges with a fork.
11. Brush with beaten egg or milk and place in the pot and set to Air Fry for 15 minutes. 
12. Serve with mashed potatoes or chips, mushy peas, thick gravy and mint sauce. Or boiled potatoes and seasonal vegetables if you prefer. 

Stovetop Method

1. Heat a large saucepan and add the oil. 
2. Sauté the onions until soft and translucent. Remove to a bowl.
3. Add the steak and sear until just browned. Re-add the onions.
4. Add the Guinness and deglaze the pan. 
5. Add the Henderson’s relish, tomato purée and herbs. Stir well to combine whilst bringing to a simmer. 
6. Add 250mls beef stock.
7. Cover with a lid and simmer for 1hr 30 minutes until beef is tender 
8. When the beef is done add the mushrooms and cook for a further 5 minutes until they soften.
9. Mix the cornflour with a little cold water and thicken the gravy, if required. 
10. Pour into two ramekins
11. Preheat the oven to 180C. 
12. Roll out the pastry, cut two strips to line the rim of the ramekins and brush with water. Cut two tops and place over the ramekins, sealing the edges with a fork.
13. Brush with beaten egg or milk and place in the oven for 15 minutes. 
14. Serve with mashed potatoes or chips, mushy peas, thick gravy and mint sauce. Or boiled potatoes and seasonal vegetables if you prefer.