Recipe For Success: A Delicious Beef and Guinness Pie From Head Chef Jordan Newman

One thing that we’ve noticed over the years is that food plays such an important role our in lives and not just for fuel but for entertaining and providing us with fond memories too.

We’ve chatted to some of Ireland’s well-known faces and eateries to discover their favourite dishes and meals, be it from their childhood or simply something they like to rustle up at home. _______________________________________________________________

This week, we’re looking at making a delicious beef and Guinness pie for a hearty dinner, presented with a side of horseradish mash.

Ahead of the bank holiday weekend, why not throw a dinner party with this traditional pie dish?

Head Chef Jordan Newman, from brand-new eatery The Pembroke Cafe-Bar, has shared this tasty recipe that is rich with flavour and spice and topped with a delicious pastry!

Serve with a side of horseradish mash for a taste that will impress any dinner guest…

Recipe for Beef and Guinness Pie with Horseradish Mash

Ingredients: Serves 1 person

Beef & Guinness Mix

• 250g of diced beef
• 100ml of Guinness
• 10g Brown Sugar
• 20g Tomato Puree
• 10g Fresh Thyme
• 30g Diced Celery
• 30g diced carrot
• 10g Chopped Garlic
• 30g Diced Onion
• 40g Sliced Mushroom
• 200ml Beef Stock

Pastry:

• Puff Pastry to suit dish size
• 1 Egg Yolk
• 5g Butter
• Sea Salt
• Black Pepper

Mash:

• 2 Large Potatoes
• 20ml Cream
• 20g Butter
• 10g Horseradish
• 10g Chopped Chive

Method:

Beef and Guinness Mix

1. Sweat the carrot, garlic, celery, onion and mushroom in a little olive oil (5ml) in a pan for 2 minutes.
2. Remove from pan before adding the beef. Sear and season the beef in the pan.
3. Add the tomato purée, Guinness and thyme.
4. Add 200ml of beef stock and allow to cook for 1 hour until the beef becomes tender.
5. Now add the brown sugar and the veg that you previously sweated.

Horseradish Mash

1. Wash and peel the potatoes, cook and then strain.
2. Add the cream, butter, horseradish and chopped chive to the potatoes.
3. Mash and season with salt / pepper.

Pastry Lid

1. Roll and cut the pastry to suit your dish size.
2. Melt the butter and mix with the egg yolk then brush the pastry with this mix.
3. Top with sea salt and cracked black pepper.
4. Bake in oven @175C for 11 minutes.

Serve with a glass of red wine!