Smokey Guinness Pie
What's the Craic? This recipe is a homage to our Recipe Wizards Irish roots and ode to Gaelic food for the soul, what better than a hearty pie with a ridiculously buttery and flaky top?
- Fry off the beef until browned then leave to the side.
- Chop the onions, carrots🥕 and celery into small cubes and crush the garlic cloves.
- Start sauteing onions 🌰 and add the garlic until golden then leave to the side (pour into a bowl as to keep using the same saucepan).
- Add the bacon 🥓 cubed or cut into small bits into the saucepan keep frying off until crispy.
- Add the carrots and celery into the bacon and cook until softened.
- Add the onions, garlic and beef into the bacon and veg mix with the thyme and bay leaf.
- Sprinkle the flour into the mix.
- Season with salt and pepper.
- Add the bottle/can of Guinness and the stock into the mix.
- Add your favourite hot sauce (Peckham smoker, smokey dragon, big dicks or pepper kitchen....a scotch bonnet base or some smokyness goes best) for an added kick and mix well.
- Cover the pot and leave stew for a minimum of 3 hours on a low heat.
- When the mix is ready (beef is nicely pulled apart and the sauce/gravy is nice and thick).
- Place into a pie dish and distribute the croissant dough across the top of the pie dish.
- Add into the preheated oven and bake for around 20 minutes until brown.