Gourmet Beef and Guinness Pies with Flaky Puff Pastry & Creamy Mash

Gourmet Beef and Guinness Pies with Flaky Puff Pastry & Creamy Mash

Experience the ultimate comfort with individual, rich beef and Guinness stew, encased in a golden, homemade flaky puff pastry, served alongside velvety smooth mashed potatoes and vibrant green peas.

Dietary

Tags

Ingredients

Instructions

  1. For the puff pastry: In a large bowl, whisk 2 cups all-purpose flour with a pinch of coarse sea salt. Grate 1 1/2 sticks of very cold unsalted butter into the flour. Using your fingertips, quickly work the butter into the flour until crumbly. Gradually add ice water, 1 tablespoon at a time, mixing until a shaggy dough forms. Turn onto a lightly floured surface and gently bring together into a disk. Wrap tightly in plastic wrap and chill for 30 minutes.
  2. Roll the chilled dough into a 12x8-inch rectangle. Grate the remaining 3/4 stick of very cold unsalted butter evenly over two-thirds of the dough, leaving one-third clear. Fold the unbuttered third over the middle third, then fold the remaining third over, like a letter. Rotate 90 degrees, re-roll to a 12x8-inch rectangle, and repeat the folding process. Wrap and chill for at least 30 minutes. Repeat the rolling and folding two more times, chilling for 30 minutes after each fold. This process makes the pastry flaky.
  3. While pastry chills, prepare the beef stew filling: Pat beef chuck dry with paper towels. Season with 1/2 teaspoon coarse sea salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown beef in batches, ensuring not to overcrowd the pan, until deeply caramelized on all sides. Remove beef and set aside.
  4. Add the remaining 1 tablespoon olive oil to the pot. Add chopped yellow onion, diced carrots, and diced celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant. Stir in tomato paste, dried thyme, and bay leaf, cooking for 2 minutes.
  5. Deglaze the pot with Guinness stout, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes until slightly reduced. Return beef to the pot, then pour in beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 2 1/2 to 3 hours, or until beef is fork-tender. Remove bay leaf. Skim any excess fat from the surface. Taste and adjust seasoning with coarse sea salt and black pepper.
  6. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Divide the beef stew into 8 individual oven-safe ramekins or a single large baking dish. On a lightly floured surface, roll out the prepared puff pastry to about 1/4-inch thickness. Cut out circles slightly larger than your ramekins (or a rectangle for a large dish).
  7. Place pastry circles over the ramekins, crimping the edges to seal. Brush the tops of the pastry with the lightly beaten egg. Cut small slits in the top of each pie to allow steam to escape. Bake for 30-40 minutes (or 45-55 minutes for a large pie) until the pastry is golden brown and puffed.
  8. While pies bake, prepare the creamy mash: Place peeled and quartered starchy potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until very tender. Drain thoroughly. Return potatoes to the hot pot and mash until smooth. Add warmed heavy cream and softened unsalted butter, stirring vigorously until smooth and creamy. Season generously with coarse sea salt and black pepper.
  9. Steam frozen green peas according to package directions, typically for 3-5 minutes, until tender and bright green. Season lightly with salt. Serve hot beef pies with a side of creamy mashed potatoes and steamed green peas.

Notes

Homemade puff pastry requires patience and cold ingredients for the best results. You can prepare the beef stew filling a day in advance and store it in the refrigerator to save time on baking day. Ensure Guinness is allowed in the Halal diet if tagging for that.

Nutrition (per serving)