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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-16-2007, 07:49 AM   #1
CarbonToe
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Default Smoked Beef Guinness & Cheese Pie (Good recipe for leftovers!)

1Kg x Smoked Beef Brisket, Beef Rib Roast, etc, ˝” Diced
2-3 Heaped Tablespoons Flour
Glug of Olive Oil
2-3 x Onions (Red preferably), peeled and finely chopped
3-4 x Cloves Garlic finely chopped.
3 x Carrots, Peeled and chunky chopped
2 Sticks Celery, Washed, Peeled and chopped
Optional if you like more veg in your pie - 2 Parsnips or ˝ Turnip, Peeled and chopped
1 Handful of Chestnut Button Mushrooms, larger ones quartered, middle sized halved
1 Sprig Rosemary, Stripped from wood & finely chopped
2 or 3 Large handfuls of grated Cheese (Jack, Cheddar, etc or a mix!)
1 x 440ml Can Guinness
Some Beef Stock
1 x Pack of Pre-Made Puff Pastry
1 x Egg, Beaten (or Milk if you dont have an egg)

Add oil to large frying pan, fry Onions & Rosemary over low heat for a few mins taking care not to brown.
Add Garlic, Carrots, Celery, Turnip/Parsnips (if you like veg!) and Fry until the Veg starts to Colour.
Add Mushrooms, Fry a little longer.
Add Beef, Stir in Flour and Fly a little longer.
Add Guinness & Top up with Beef stock (or more Guinness!!) until meat is covered.
Simmer uncovered for about 1 hour until gravy is thickened. If by 45mins it hasn’t thickened stir in another tablespoon flour and continue to simmer.
Season to taste.
Remove from heat and allow to cool slightly.
Preheat Oven at 356 Deg F
Stir in Half the Cheese.
Put into Pie dishes or a oven proof Pyrex dish.
Sprinkle rest of Cheese on Top.
Brush beaten Egg (or milk) around edge of pie dish
Lay Pastry over Dish with Spoon, Press Edges, Trim Off Excess, Paint with Egg (or milk) and puncture centre to allow steam to escape whilst cooking.
Pop in Oven for another 30mins – 45mins until Pastry has risen and gone a golden colour.

Serve with Peas, Mashed Potato & more Guinness!!


Photos to Follow
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Last edited by CarbonToe; 11-16-2007 at 12:15 PM..
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Unread 11-16-2007, 08:03 AM   #2
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Damn CT,

I'm going to have to give that a try! Fall has finally arrived, and I am ready for rich hearty dishes like this.
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Unread 11-16-2007, 08:35 AM   #3
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Default Pie

Now that is something I've gotta try, sounds really good
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Unread 11-16-2007, 08:40 AM   #4
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Have a smoked chuckie from last weekend, now i've got a plan.........TY
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Unread 11-16-2007, 08:56 AM   #5
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Sounds great I love Guinness.
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Unread 11-16-2007, 08:57 AM   #6
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Sounds great... That's one for my family cookbook...
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Unread 11-16-2007, 09:00 AM   #7
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Quote:
Originally Posted by butts a fire View Post
Sounds great I love Guinness.
The ironic thing is, I don't!!!

I love Caffreys or Murphys but Guinness never floated my boat.

On the other hand, my other half drinks it like it's going out of fashion!!

The pie also works well if you use a little more meat and leave out all the veg and just make it with Mushrooms.

The recipe also scales well.
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Unread 11-16-2007, 09:15 AM   #8
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I'm waiting for the promised pictures before I commit on this one

The recipe sounds good, CT...
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Unread 11-16-2007, 09:19 AM   #9
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Brilliant!
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Unread 11-16-2007, 09:33 AM   #10
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I love meat pies! Mom's side of the family is English/Scot - so we ate a lot of them when I was a kid. Good way to use left overs - and her meat pies were better than the first meal IMO.
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Unread 11-16-2007, 09:46 AM   #11
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Quote:
Originally Posted by Arlin_MacRae View Post
Brilliant!
That is funny! I love those commercials.
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Unread 11-16-2007, 10:53 AM   #12
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Quote:
Originally Posted by Ron_L View Post
I'm waiting for the promised pictures before I commit on this one
Comment away....
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Unread 11-16-2007, 11:20 AM   #13
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Replace the turnips and parsnips with potatoes, and I'm all over that! There is a place here that makes a pretty decent Guinness pie.

CT, I have to agree with your better half - I can drink Guinness down as quick as water. Between Guinness, Boddingtons, and BBQ, I could easily be 500lbs if I didn't show restraint.
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