MAIN Guinness Pie
Yield 8-10 servings
We had this once in a delightful and thoroughly traditional pub in Cork, Ireland. I still remember the Guinness Pie that I had there fondly. It was warm, filling and had a deep and rich flavor brought on by the meats used and the reduced Guinness. Enjoy!
Ingredients
1 pie crust (see recipe here)
1/2 lb lean grass-fed ground beef or lamb
1/2 lb ground bulk pork sausage
1 cup leek greens, sliced thinly & soaked in water to remove sand/dirt*
2 Tbsp flour
1 bottle Guinness
3 cloves garlic, minced
½ pkg butternut squash, frozen
½ pkg colorful corn, frozen
½ pkg sweet potatoes, frozen
½ pkg peas, frozen
1-2 tsp each salt & pepper
2 cups ale-whipped potatoes & peas
Instructions
- Preheat oven to 425 F.
- Pat pie crust into an oiled pie dish and prick all over with a fork. Make sure to allow ends of crust to hang over dish and pinch slightly to ensure they stay put.
- Add pie crust to oven for 15-20 minutes or until browned slightly.
- Remove from oven and press inside flat if it has puffed up. While pie crust is browning...
- Brown meat (beef/lamb and sausage) in a large saucepan set over medium heat.
- Add washed leeks (*make sure to lift them out of their bowl of water, don’t pour them out because the sand will re-integrate with the cleaned slices) and saute for another 5 minutes.
- Add flour and stir to coat. Cook 2 minutes more.
- Add Guinness and stir briskly to form a thick paste without lumps, making sure to scrape up cooked on bits. Add more water as necessary if paste is too thick. You want a gravy consistency.
- Remove from heat, add the rest of the ingredients and pour into browned pie crust shell, reserving potatoes and peas for the topping.
- Lower oven temperature to 350 and bake until gravy is bubbling and potato topping is slightly browned. Place under a low broil for 2 minutes if desired for a crispier potato crust.
- Serve hot.
Recipe by Vie at https://getvie.com/2018/03/13/guinness-pie-for-a-crowd/