A four leaf clover celebrates spring and a celtic lifestyle! So let’s stop and smell the corned beef and cabbage...or maybe an Irish staple: Steak and Ale Pie! Something a little different that will delight friends and family in a delectable way! Gavin baked up this hearty meat pie during a visit and we’ve been waiting for the perfect time to showcase this St. Patrick’s Day showstopper. Serve along side buttered peas, or a cucumber salad! Never hurts to add a little extra green…
1 1/2 pounds stewing beef, such as chuck, cut into bite-size chunks
2 heaping teaspoons all-purpose flour
2 tablespoons olive oil, plus more as needed
1 medium onion, diced (about 1 1/2 cups)
4 cloves garlic, crushed
1 medium carrot, diced
2 stalks celery, diced
1 1/2 cups homemade beef stock or store-bought beef broth
3 cups (24 ounces) Guinness
3 tablespoons Worcestershire sauce
3 tablespoons soy Sauce
Small handful each fresh rosemary, thyme, and flat-leaf parsley, finely chopped
Sea salt and freshly ground black pepper, to taste
1 sheet puff pastry
1. Toss the meat in the flour to lightly coat.
2. Heat 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium heat. Working in batches, lightly brown the meat on all sides, adding more oil to the pan as needed. Drain on paper towels.
3. Add the remaining tablespoon oil to the pan, along with the onion and garlic, and cook over medium heat until softened, 3 to 4 minutes. Add the carrot and celery, reduce the heat to medium-low, and cook for 5 to 6 minutes.
4. Return the meat to the pan, then add the stock or broth, Guinness, Worcestershire sauce, soy sauce, and chopped herbs and stir, using a wooden spoon to scrape any bits stuck to the bottom of the pan. Season to taste with salt and pepper, then bring to a boil. Reduce the heat to low and gently simmer, uncovered, until the meat is tender and the sauce has thickened, stirring occasionally.
5. Spoon the stew into an ovenproof baking dish of your preferred depth.
6. Preheat the oven to 400°F
7. Gently place the sheet of pastry over the stew, pinching the pastry against the edge of the pot or pie dish to seal. Bake for 30 to 40 minutes, until the pastry is risen and golden brown.
This heart and hearth warming meal will have you feeling like you found the pot of gold at the end of the rainbow! We tried similar dishes while “across the pond” over the summer a few years back…and Gavin’s rendition was like a little slice of the homeland. What traditional dishes does your family serve up on heritage holidays?