St Patrick’s Day would not be St. Patrick’s Day without three of the most important elements.
1. A fantastic pub venue like P.J. O’Brien’s
2. A ripping meal, Homemade Beef and Guinness pie goes down an absolute treat.
3. A a well poured Guinness.
Truly the best meal for the day would be Marion O’Sullivan’s handcrafted Beef and Guinness Pie. Imported direct from Ireland, Marion prides herself on good old fashioned home Irish cooking and brings this to the St Patrick’s Day menu at P.J. O’brien’s.
Beef & Guinness Pie
1kg Diced beef
1 Large diced onion
2 Large diced carrots
2 Diced celery sticks
1 Leek (just white part)
2 Cloves garlic
1 Teaspoon tomato paste
2 Tins crushed tomatoes
Splash red wine
Half a Pint Guinness
3 Sprigs rosemary
3 Sprigs thyme
Water / stock to cover
Beef gravy powder to thicken
1. Seal the beef either on the grill or in the oven. Discard the juices
2. Sautee veg in a large pot
3. Add the beef to veg with the garlic, tomato paste and herbs. Cook out for about 5 mins
4. Add the Guinness and red wine
5. Cover with stock or water
6. Simmer on low heat for about 1.5 to 2 hrs (depends on size of meat)
7. Once cooked thicken with (wet) gravy powder and season to taste
Serve in a puff pastry pie case on top of mash potato with seasonal vegetables and a ladle of gravy
Puff Pastry. We use Borgs puff pastry blind bakes at 180 deg for 20 mins. Fill with hot pie mix and cover with a raw pastry lid and bake for about 8 to 10 mins at 210 degrees.
Emilia Sala, P.J. O’Brien’s