Monday, March 17, 2014

Luck of the Irish: Beef and Guinness Pie With Colcannon

Beef and Guinness Pie and Colcannon

     It's that time of year, where everyone becomes Irish for the St. Patrick's Day festivities, at least here in the States.  Luckily, I can proudly call myself one without having any guilt to only using it as an excuse to drink heavily. I am just as proud of my Irish heritage as my other.  Growing up we had a few Irish dishes here and there only if eating at my paternal grandmother’s house or if my father decided to cook something.  While I was in Ireland a couple years ago my cousin had this wonderful dish on our last night in Dublin, a piping bowl of Beef and Guinness Stew.  We sat there and ate our wonderful dishes.  I had already had another stew on our trip and was attempting to eat something different every day. (Keyword here is attempted).  I will admit I did my fair share of eating Coddle and the famous breakfast many times.  Anyways, her plate of beef and carrots in a nice thick brown broth were fantastic.  I had seen it on many menus, whether alone or in a pie.  It is as famous of a dish as their Cottage/Shepherd's Pie or Irish Stew.

     During St. Patrick's Day it has become a tradition now at my house that I cook a traditional Irish meal and have family and friends over. We eat, drink, laugh, and typically go out to the bar.  This year we actually stayed in and played games.  Anyways, the point of this post is about the wonderful traditional dish that I made.  I am giving you two different recipes for this meal; one for the Pie and one for the wonderful side dish.  Another typical dish you will find in Ireland, Colcannon.  Colcannon is a simple mashed potato dish with a twist.  Add in some sautéed kale and green onion and you have a tangy, peppery, mashed potato that no one will push away.  Please enjoy my St. Patty's Day Meal.

Beef and Guinness Pie

  • 1 1/2 lb chuck roast
  • Flour
  • 4 tbs butter
  • 1/2 white onion
  • 1 cups carrots
  • 1 clove garlic
  • 1 1/3 cup Guinness
  • 1 1/3 cup beef stock
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 small bay leaf
  • 1/3 can crushed tomato
  • 1 tbs Worcestershire
  • Salt/ pepper
  • 4 Store bought pie crust dough rolls

     Take the 1-1/2 lb chuck roast and slice it into bite size pieces.  Dust the beef with flour.  In a large sauté pan brown the beef in 2 tbs butter.  Once brown remove from the pan and set aside.  In same pan sauté the carrots, onion, and garlic in another 2 tbs butter just until fragrant and translucent.  Next pour in the stock and Guinness.  Scrape up the bits and pieces from the bottom of the pan.  Once the mixture is simmering toss in the rosemary, thyme, bay leaf, tomato, and Worcestershire sauce. Turn heat down to very low, cover and simmer for 2 hours.  Stirring here and there to make sure the mixture is not sticking. If after an hour and a half  the sauce has not thickened to your liking you can create a slushy by removing some of the juice and adding it to more flour to create the thickener that you would then pour back in and incorporate.

     I took the store bought pie crust rolls and made six individual small pies from the dough provided by cutting them into smaller shapes.  You can create one large pie or as many small ones as you want.  As mentioned if using store bought small pie pans this recipe makes just enough for six people to enjoy their own little meat pie.

     Preheat oven to 375 degrees.  Meanwhile create an egg wash and brush the mixture over each pie.  Cut slits into the top of each pie to allow the steam to escape.  Bake in the oven for 35-45 minutes or until the crusts appear golden brown. 


  • 4 russet potatoes
  • Small bunch of kale
  • 1/2 cup diced green onion
  • Milk
  • Butter
  • Red pepper flakes
  • Olive oil
  • Salt/ pepper

     Peel and dice the potatoes up into small bite size pieces.  Boil in a pot of water until the potatoes are fork tender.  Drain the water and toss in the butter and about a 1/3 cup of milk.  Mash the mixture into a smooth mashed potato. In a side sauté pan sauté the kale, diced green onion, and some red pepper flakes in some olive oil until nice and tender. Stir into the potato mixture, salt and pepper to taste, and serve.  Serves 4-5 people. 

     If you are not feeling the slightest bit Irish or ready to dance the Irish jig when you've finished with this dish, you my friend do not appreciate good cuisines.  Hope you all enjoy this Irish classic.  Definitely makes you realize that Irish cuisine is as good as any other.

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