Guinness-Infused Steak and Kidney Pie
Indulge in the rich and savory flavors of this traditional English and Irish classic, the Guinness-Infused Steak and Kidney Pie. This family favorite has been lovingly prepared for generations, becoming a centerpiece at our Christmas dinners. The unique combination of tender beef and finely chopped kidneys creates a depth of flavor that is both comforting and luxurious. Don't be intimidated by the kidney; when chopped finely, it melds beautifully with the beef, ensuring a deliciously hearty experience without any overwhelming taste. For those who prefer alternatives, mushrooms or beef liver can easily replace the kidneys. Elevate your presentation by serving the filling in individual ramekins topped with golden puff pastry, perfect for special gatherings or cozy family meals.
8
Servings
450
Calories
14
Ingredients
Ingredients
Beef Kidneys (or Beef Liver)
1 cup (finely chopped (just the red parts, no nerves or fat))
Beef
2 1/2 lbs (cubed (most cuts work well))
Onions
2 large (chopped)
Beef Bouillon Cubes
2 (dissolved in liquid)
Guinness Stout
1 pint (liquid)
Bay Leaves
3 (whole)
Worcestershire Sauce
1/4 cup (liquid)
Thyme
1 tablespoon (fresh or dried)
Olive Oil
3 tablespoons (for sautéing)
Cornstarch
1/3 cup (to thicken filling)
Water
1 cup (for dissolving cornstarch)
Salt
to taste (for seasoning)
Black Pepper
to taste (for seasoning)
Puff Pastry
2 sheets (for topping)
Instructions
1
In a pressure cooker, heat the olive oil over medium heat and add the cubed beef and finely chopped kidneys (or liver). Sauté until browned, about 5-7 minutes.
2
Stir in the chopped onions and cook for an additional 3-4 minutes until the onions are translucent.
3
Pour in the Guinness stout, adding the beef bouillon cubes, bay leaves, Worcestershire sauce, thyme, salt, and pepper. Stir well.
4
Seal the pressure cooker and cook for approximately 20 minutes from the time it starts to whistle.
5
Once cooked, carefully release the pressure and remove the lid.
6
Dissolve the cornstarch in the water, then stir this mixture into the beef filling. Bring the mixture back to a boil and simmer for a few minutes until thickened.
7
Preheat your oven to 400°F (200°C).
8
Transfer the beef mixture to a large baking dish, spreading it evenly.
9
Unroll the puff pastry sheets and place them over the filling, trimming the edges as necessary.
10
Bake in the preheated oven for about 40 minutes, or until the pastry is golden brown and flaky.
Nutrition Information
27g
Fat
25g
Carbs
32.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Guinness-Infused Steak and Kidney Pie?
It is a traditional English and Irish savory classic consisting of tender beef and finely chopped kidneys in a rich Guinness stout gravy, topped with puff pastry.
How do the kidneys affect the flavor?
When chopped finely, the kidneys meld with the beef to create a deep, luxurious flavor that is hearty without being overwhelming.
What are suitable substitutes for kidneys in this recipe?
If you prefer not to use kidneys, you can easily substitute them with mushrooms or beef liver.
What cut of beef should be used?
Most cuts of beef work well for this recipe as long as they are cubed.
How many servings does this recipe provide?
This recipe yields 8 servings.
How many calories are in one serving?
Each serving contains approximately 450 calories.
What is the protein content per serving?
There are 32.5g of protein per serving.
What are the fat and carbohydrate counts?
Each serving contains 27g of fat and 25g of carbohydrates.
How should the kidneys be prepared?
Kidneys should be finely chopped, using only the red parts and removing all nerves and fat.
How long do I sauté the meat?
Sauté the cubed beef and chopped kidneys in olive oil for 5-7 minutes until browned.
When should the onions be added?
Add the chopped onions after browning the meat and cook for an additional 3-4 minutes until translucent.
How much Guinness stout is needed?
The recipe requires 1 pint of Guinness stout.
What is the pressure cooking time?
Cook the mixture in a pressure cooker for approximately 20 minutes from the time it starts to whistle.
How do I thicken the pie filling?
Dissolve 1/3 cup of cornstarch in 1 cup of water and stir the mixture into the beef filling, then simmer until thickened.
What oven temperature is required for baking?
Preheat your oven to 400°F (200°C).
How long does the pastry take to bake?
The pie should bake for about 40 minutes until the pastry is golden brown and flaky.
What kind of pastry is used for the topping?
The recipe uses 2 sheets of unrolled puff pastry.
Can I serve this in individual portions?
Yes, you can serve the filling in individual ramekins topped with puff pastry for a more elegant presentation.
Is this recipe appropriate for holidays?
Yes, it is a traditional centerpiece for Christmas dinners in many families.
How much Worcestershire sauce is used?
The recipe calls for 1/4 cup of Worcestershire sauce.
Can I use dried herbs?
Yes, the recipe allows for 1 tablespoon of either fresh or dried thyme.
How many bay leaves are included?
Three whole bay leaves are used to flavor the filling.
What size should the onions be?
The recipe calls for 2 large onions, chopped.
How much beef is required?
You will need 2 1/2 lbs of cubed beef.
How much olive oil is used?
Use 3 tablespoons of olive oil for sautéing the ingredients.
Do I need to dissolve the bouillon cubes?
Yes, use 2 beef bouillon cubes dissolved in the liquid mixture.
What is the first step of the instructions?
The first step is to heat olive oil in a pressure cooker and sauté the beef and kidneys.
What should I do after the pressure cooker finishes?
Carefully release the pressure and remove the lid before proceeding to thicken the sauce.
Is salt and pepper included?
Yes, add salt and black pepper to taste for seasoning.
What is the final step of the recipe?
The final step is to bake the pie in a preheated oven for 40 minutes until the pastry is golden brown.