Chef_Jenn

Chef_Jenn
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Sociable

Monday, March 15, 2010

Who said you have to drink your Whisky and Guinness on St. Patrick's Day?!?

For St. Patrick’s Day this year try something new. Like my Guinness Beef Pie, a wonderful play on a Sheppard’s Pie. Or try cooking will Bailey’s or Whisking; and drink a little less of it.

When I think about St. Patty’s Day; I think of a good Irish Pub, a clover on top of my Guinness, and a lot of good laughs. I tried my best to incorporate all of those things into a menu for my feast. I did this by playing around with classic pub food like meat pies and mashed potatoes.

Here is my full feast, a display of all the great flavors and booze Ireland has to offer-

Whisky Glazed Carrots and Parsnips, Sweet and Sour Sautéed Cabbage and Swiss Chard with Caraway Seed and Bacon, Turnip Horseradish Mashed Potatoes, Guinness Beef Pie, and Bailey’s Chocolate Pudding

Guinness Beef Pie Recipe
Serves 4

1 ½ lb Ground beef, 80% lean or less ( I don't recomend extra lean for this)
2 tbsp Vegetable oil
To taste Salt and Pepper
2 tbsp Unsalted butter
3 tbsp All-purpose flour
2 tbsp Tomato paste
1 cup Chicken broth
1 1/2 cup Guinness or stout
1 tbsp Worcestershire sauce
1 cup Onion, finely diced
1/2 cup Celery, finely dice
1 tbsp Fresh thyme leaves, chopped
1/2 tbsp Fresh rosemary leaves, chopped
1 tsp Dry mustard powder

Flour or as needed
1 Sheet puff pastry
1 large Egg, lightly beaten
1 tbsp Water
1/4 cup Cheddar cheese


Preheat oven to 425°F.
In a large sauté pan heat oil over medium heat and brown ground beef, you may need to do this in two batches in order to get beef brown. Season liberally with salt and pepper. Remove from pan and separate meat from pan drippings, set aside.
Whisk together beef drippings, chicken stock and tomato paste, to remove any lumps.
Add butter to the pan and melt over medium heat.
Add flour and cook over low heat for about 5 minutes, or until flour begins to turn light brown in color.
Slowly whisk in chicken stock mixture, beer, and Worcestershire sauce.
Bring to a simmer, add onion and celery. Cook till thickened. Return beef to the pan along with thyme, rosemary and dry mustard powder.
Stir to combine and cool completely.
Sprinkle 1 tablespoon flour or as needed, onto countertop and roll pastry till doubles in size.
Place baking dish onto the pastry sheet and cut the dough just slightly larger than the dish.
Divide cooled filling amongst the baking dishes.
Stir together egg and water.
Cover each bowl, pressing sides lightly to help adhere. Brush pastry tops with some of egg mixture and sprinkle with cheese. Bake pies until pastry is puffed and golden brown, about 20 minutes.