|COOK|steak & guinness pie with colcannon (happy St Patricks day) | LarabeeUK

|COOK|steak & guinness pie with colcannon (happy St Patricks day)


So this past Saturday we celebrated St Patricks day with an Irish inspired meal, I knew I wanted to cook with Guinness and as steak is popular with the 3 boys I used that as a starting point (K wasn't with us this weekend, she was off galavanting in London with her friends!). Guinness is not a favourite of the hubs and so I needed something equally strong to balance out the taste, I choose marmite and mustard.  I scoured pinterest for a suitable recipe, but couldn't find anything that seemed authentic (most had garlic and tomatoes in!) so I adapted a braised beef recipe and topped it off with some shop bought puff pastry, colcannon was an obvious accompaniment for me, although Guinness baked potatoes came a close second!

When presented with the meal choice, both H and the hubs said 'cabbage mash???', neither being fans of cabbage the thought of it mixed into their mash (a firm favourite in our household) was not popular!

This meal can be pre-prepared and/or frozen, I'm sure it could also be adapted to slow cook if preferred.  You could also serve after cooking the 'casserole' rather than serving as a pie.

Anyway, the meal was a huge success all 3 demolishing it.

Steak & Guinness pie
Serves 2 adults (or in our house 1 adult, 1 teen & 1 toddler)

500g cubed steak
1 medium onion, diced
250ml Guinness
150ml beef stock
1 tbsp flour
1 tbsp sunflower oil
1 tbsp marmite
1 tsp prepared mustard
1 tsp mixed herbs
Puff pastry sheet

1. Heat oven to 180oC and toss the meat in the flour.


2. Fry off the beef until lightly browned, remove from pan and place in a 1.5l casserole dish, leaving as much oil and juices as possible.
3. Fry onions in the remaining oil, once soft, add the Guinness, stock, marmite, herbs and mustard, bring to the boil and cook for 10 mins.
4. Pour the gravy on top of the meat, stir and cook for 1 hour (uncovered) stir after 30 mins to avoid burning, the gravy will thicken and reduce during cooking time.
- At this stage, you could cool and freeze or leave until serving, if making ahead.  If freezing, make sure the 'casserole' is completely defrosted before step 5.




5. When ready to serve as a pie, heat oven to 180oC, place beef casserole into individual pots and top with a round of puff pastry, brush with milk or egg and bake for 25 mind or until golden brown, once the pastry has browned, the meat will have been heated.

Colcannon (or as it will now be known at Larabee HQ 'cabbage mash'
Serves 2 adults

400g potatoes, peeled and quartered
100ml milk
1/4 Savoy cabbage chopped finely
6(ish) spring onions (scallions) chopped
2 tbsp butter, melted
1 tsp oil

1. Bring a large saucepan of water to boil, add the potatoes and cabbage, boil until the potatoes are soft, about 20 mins.
2. Meanwhile, gently fry the spring onions in the oil until softened.
3. Drain, potatoes and cabbage, mash then add the spring onions and milk.
4. Serve, use a spoon to make a well on the top of the mash and pour in the butter (I didn't do this - I wish I had!)

There you have it a family friendly meal approved by an adult, a teen and a toddler.  Happy St Patricks day Lx

2 comments :

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