pie « Great Eats with Petes

Posts Tagged ‘pie’

Guinness Pie

Saturday, March 12th, 2011

It’s that time of year again and Saint Patrick’s Day is quickly approaching. Last year I shared with you a recipe for Corned Beef, Irish Soda Bread and Irish Cream Cupcakes. This year I have some updated sweets and meats for you. This Guinness Pie is something that I have had at our local Irish Pub but never tried to make it at home. I’m not going to lie, I am not a huge fan of Guinness as a drink but I love to cook with it. The Guinness gives the beef a nice dark rich flavor. This was also a labor of love for me since I nearly chopped of my finger prepping (I am very far away from my nail growing back). Hope you enjoy!

3 pounds boneless beef, cut into 1 inch pieces

Salt

Pepper

1/4 cup flour

Olive Oil

1 onion, diced

3 garlic cloves, minced

1/4 cup brandy (optional)

1/4 cup water

2 tablespoons tomato paste

1 1/2 cups beef broth

1 12oz bottle of Guinness Draught

2 tablespoons Worcestershire sauce

4 sprigs of fresh thyme

1 sheet of frozen puff pastry, thawed

1 egg lightly beaten mixed with 1 tablespoon of water

Preheat oven to 350 degrees F.

Season the beef with salt and pepper. Place the flour in a shallow dish. Coat the beef in the flour.

Heat 2-3 tablespoons of olive oil in a large dutch oven over medium heat. Add in some of the beef and allow it to brown. You will probably have to brown the beef in several batches. Don’t add to much beef at one time or you will steam the meat not brown it. Remove from pan and set aside.

Add in brandy and water, scrapping up the brown bits on the bottom. Add in onions and garlic. Cook until the onions begin to soften.

Add in the tomato paste. Then add in the beef broth, Guinness and Worcestershire sauce. Add the meat back into the pan and then the thyme. Mix together. Cover and place in oven for 1 1/2 hours. Remove from oven and allow to cool. Once cool scoop the beef into 4 individual oven proof bowls.

Bring oven temperature up to 400 degrees F.

Roll out the puff pastry into about a 12-13 inch square (or big enough to cut 4 squares that will cover the bowls). Cut the puff pastry into 4 pieces. Take the egg wash and brush the eggs of the oven proof bowls. Place a square of the puff pastry over the bowl. Brush with egg wash. Place the bowls on a baking sheet (just in case it overflows you don’t have to clean you oven then). Bake until puff pastry is golden brown about 15-20 minutes.

Enjoy!

Tags: beef, beef pie, dinner, entree, guinness, guinness pie, ireland, irish, pie, st patrick's day
Posted in Recipes | 7 Comments »

Shepherd’s Pie

Monday, January 17th, 2011

Tom and I went out to dinner the other night and had drinks beforehand. We had drinks at an Irish Bar/Restaurant near our home. While sitting there I began to crave Shepherd’s Pie. We weren’t having dinner there so I couldn’t have it then and there. I have waited now several days to quell that craving. Tonight I made the Shepherd’s Pie. I loved it and so did Tom. He wished it had more of a gravy, so if you guys are like him and want it with some more liquid add some more beef broth. It makes for the perfect meal on these cold days. Enjoy!

Potato Topping

2 pounds of potatoes, peeled and cut into large chunks
3 tablespoons butter
1/4 – 1/2 cup milk
Salt
Pepper

Shepherd’s Pie Filling

Olive Oil
1 ½ pounds ground beef
1 onion, diced
2 carrots, small diced
½ cup frozen peas
Salt
Pepper
1 teaspoon thyme
1 cup beef broth
1 teaspoon worcestershire sauce
1 tablespoon flour

Preheat oven to 400 degrees F.

Add potatoes to a pot and cover with cool water. Bring to a boil. Cook potatoes until fork tender. Drain. Add in milk, salt, pepper and butter to taste. Set aside.

In a large pan heat oil over medium heat. Add in onions and carrots. Season with salt and pepper. Cook until onions are translucent and carrots begin to soften. Add in ground beef and allow to brown. Add in frozen peas. Season with salt, pepper and thyme. Add in beef broth and worcestershire and heat through.

Transfer to a large baking dish. Cover with mashed potatoes. Place on top of baking sheet (just in case it over flows). Bake until potatoes are golden brown approx 25 minutes. If you like it really brown like I do, put it under the broiler for a couple of minutes. Let rest for about 10 minutes.

Serve warm and Enjoy!

Tags: beef, easy shepherds pie recipe, ground beef, pie, shepherd pie, shepherds pie, shepherds pie recipe
Posted in Recipes | 6 Comments »

Chocolate Pudding Pie

Monday, March 15th, 2010

Yesterday was Pi Day. In honor of this day I decided I needed to make a pie. I wanted to make something quick and easy. I decided on a pudding pie. I could have gone an easier route and use pudding mix but I chose to make it from scratch. I am happy I did so, it came out fantastic. I hope you try it out and enjoy it as much as I did.

Graham Cracker Crust

A tart or pie pan

12 graham crackers

1/2 stick of butter (4 tablespoons), melted

1 teaspoon sugar

Place the graham crackers into a food processor. Pulse until crackers have been crushed. Add melted butter and mix until combined. Press the graham crackers into a pie or tart pan making sure to go up the sides. Set aside.

Note: If you do not have a food processor you can place the graham crackers in a plastic bag and crush the crackers using a heavy can or rolling pin. You can also use a store bought graham cracker pie shell.

Chocolate Pudding

1/3 cup sugar

2 tablespoons cornstarch

1 3/4 cup whole milk

1/4 cup heavy cream

4 ounces bittersweet chocolate

pinch of salt

Whisk sugar, cornstarch, and salt in a large pot. In a large measuring cup mix the milk and heavy cream. Slowly add 1/3 cup of the milk mixture into the pot. Mix ingredients together. Add the remaining milk mixture to the pot. Heat the mixture on medium heat, whisking and stirring constantly making sure to scrap the bottom and side of the pan. Heart until the mix begins to thicken and boil. Remove from heat. Add in the chocolate and whisk until the chocolate has melted and the mixture is smooth.

Pour mixture into the prepared pie crust. If using a tart pan place it on sheet pan in case it leaks and to make sure the bottom does not fall out. Let stand at room temperature until it cools. Cover with plastic wrap. Chill in refrigerator for several hours or over night until completely cooled and set. Serve with whipped cream if desired.