※ Beef & Guinness Pie


* 1 3/4 C flour
* pinch of salt
* 1/3 C solid shortening
* 1/3 C unsalted butter, cut into small pieces
* 1/3 C ice water
* 1 egg mixed with 1 Tbl of water


* 2 lbs stewing beef, cut into 1/2 inch pieces
* 4 cups of Guinness stout
* 1 garlic clove
* 1 Bay leaf, split
* 1 cup beef stock
* 2 celery stalks, sliced
* 2 large carrots, peeled and slices
* 1 large onion, sliced
* salt and freshly ground pepper to taste
* 2 Tbl minced flat leaf parsley
* bouquet garni**
* 1 Tbl cornstarch
* 1/2 C cold water
* 3 to 4 large mushrooms, sliced (optional)

** (a cheesecloth bag containing: 3 sprigs of fresh parsley, 1 sprig of fresh thyme, 8 to 10 peppercorns and 1 bay leaf) They are available commercially, you may decide to make one yourself.


  • Combine beef, 2 cups of Guinness, the garlic and bay leaves in a bowl and refrigerate for 24 hours.
  • Drain the marinade and discard the garlic and bay leaf
  • In a stockpot or large saucepan over medium, bring the marinated beef, remaining Guinness and the beef stock to a boil.
  • Reduce to medium low, cover and simmer for 1 to 1 1/2 hours or until meat is tender (Skim any foam that may rise to top)
  • Add the celery, carrots, onion, salt ,pepper, parsley and bouquet garni and cook until vegetable are slightly tender, about 15 minutes
  • In a small bowl, combine the cornstarch with the 1/2 cup of cold water, mixing thoroughly
  • Stir into the filling and cook for 2 - 3 minutes or until thickened.

  • Combine the flour, salt, shortening and butter in a food processor fitted with a metal blade,
  • Sprinkle with 4 Tbl of the ice water and pulse 4 or 5 times, if needed add the rest of the water and pulse again.
  • If you do not have a processor, mix dry ingredients by hand, cut in fats with a pastry blender and then add water needed.
  • Wrap dough and refrigerate 30 minutes
  • On a floured surface, roll dough out to a 12 inch circle
  • Preheat oven to 375F
  • Remove Bouquet Garni and transfer filling to a 10 inch deep-dish pie plate. 
  • Stir in mushrooms, if using.
  • Cover with the pastry, crimp the edges and cut a few slits in top for steam to escape
  • Brush top with egg wash & bake for 30 to 35 minutes or until top is golden


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