I’m getting serious with my Irish recipes now, folks. Seriously. What could be more traditional and appropriate than a rich, savory, Irish beef and Guinness pie?
Put together tender beef stewed with potatoes, mushrooms, onions and rosemary in a rich, deeply flavorful Guinness splashed gravy and a flaky tender pie crust and you have got yourself the perfect St. Patrick’s Day meal. Add a little soda bread and these minty parfaits and you’ll really have outdone yourself. I really love this holiday, can you tell?
You could make one large pie, or several individual ones, if you like. If you make mini pies, don’t repeat my mistake by thinking that you can make them in mini muffin tins and they’ll pop right out. This pie crust is WAY to flaky and tender for such risky adventures. Keep them in individual dishes if you want to go that route. It has much better results(I speak from very messy, crumbly experience)
Puff pastry is also a traditional topper for beef and Guinness pie, so if you’re not feeling up to making your own, just sub out the pie crust for a store-bought puff pastry. You don’t even need to line the bottom of the dish with it, just put your filling in and cut a piece of pastry out to cover the top. Bake and you’re in business.
- *Makes 1 crust covered pie
- 1 1/2 C. Flour
- 1 t. Sugar
- 1/2 t. Salt
- 1/8 t. Baking Powder
- 5 1/2 T. Shortening, chilled
- 4 1/2 T. Butter or butter spread, chilled(I actually prefer the butter spread because it makes the crust even flakier)
- 1 Egg Yolk
- 2 t. White Vinegar
- 1/2 C. Cold Water
- 2-3 Ice Cubes
- Place the flour, sugar, salt, and baking powder in the bowl of a food processor. Place the lid on and pulse the mixture a few times to blend.
- Add the butter and shortening to the crust, 1 T. at a time, pulsing a few times with each addition(don't run the processor consistently). When the butter and shortening are added, pulse a few times more, or until the butter is cut down to pea sized pieces.
- Mix together the cold water, vinegar, egg yolk, and ice cubes. Let chill for a minute or two. Add 3-4 T. of the mixture to the dough 1 T. at a time, pulsing a few times after each addition until the dough comes together, but is not too wet. Chill immediately while you prepare to roll out the dough. Dough should be cold and firm before going into the oven.
- Use and bake according to the specific recipe you are using.
- *Makes 2 single crusts or 1 double crust pie
******Thanks Kayley! My family always does Corned Beef and Cabbage, but I am thinking we need to try this out this year. It looks delicious! If you aren’t already, you should definitely follow The Kitchen McCabe over on Facebook, or just go subscribe to her blog already. You WON’T regret it. Promise!