Steak and Guinness Pie (Irish)

Steak and Guinness pie or Guinness pie in short is a traditional Irish meat-based pie cooked with Guinness stout beer and served in pubs throughout Ireland. Essentially, it is a variation of the popular British steak pie (which uses Ale). Guinness pie is a classic of Irish cuisine and is usually served with "steak chips" (thickly sliced fried potatoes), or mashed potatoes and peas.

Filling:
2 lb stewing beef (round or chuck), cut into ½" pieces
2 cups Guinness stout beer
2 cloves garlic
2 bay leaves
½ cup beef stock
2 stalks celery, finely chopped
2 carrots, chopped
1 onion, thinly sliced
sea salt
black pepper, freshly ground
1 bouquet garni (parsley, thyme, black peppercorns, bay leaf)
2 Tbsp. cornstarch
1 Tbsp. Worcestershire sauce (optional)

Pastry Dough:
2 cups all-purpose flour, unbleached
⅓ cup vegetable shortening
⅓ cup butter, cut into small pieces
⅓ cup water, cold
1 egg, beaten and mixed with 1 Tbsp. water

Make the Filling:
In a large bowl, combine the beef, Guinness, garlic cloves, and bay leaves. Cover and refrigerate overnight or at least 4 hours. Drain the marinade and discard the garlic and bay leaf.

In a large pot over medium heat, bring the marinated beef, Guinness, and the beef broth to a boil. Reduce the heat to medium-low and cover. Simmer for 2 hours, or until the meat is tender.

Add the celery, carrots, onion, salt, pepper, and bouquet garni and cook uncovered for 20 minutes, or until the vegetables are cooked through.

In a small bowl, mix the cornstarch with 4 Tbsp. of cold water. Stir into the pot, and cook for 5 minutes or until the sauce is thickened.

Make the Pastry:
Combine the flour, salt, shortening, and butter in the bowl of a stand mixer and mix until the mixture resembles coarse crumbs. Add water, ¼ cup at a time until the dough comes together.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Assemble the Pie:
On a floured surface, roll out the dough to make a shape about the size of your casserole dish or deep-dish pie pan.

Remove the bouquet garni, and transfer the filling to the casserole dish. Cover with the pastry, adjust the edges and poke a few holes to allow steam to escape. Brush the pastry with the egg wash.

Bake for 40 minutes, or until the top is light golden brown.

Makes 6 servings.