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Phil Spencer
8th Jul 2007, 03:54 PM
Making Lamb, Mushroom and Guinness Pie for dinner tonight here is the recipe:
Lamb, Mushroom and Guinness Pie


Lamb, Mushroom and Guinness Pie


400 Gram diced Lamb
6 slices Bacon diced
½ Teaspoon Salt
½ Teaspoon Pepper
6 Shallots, sliced thin
1/3 Cup Flour
1 Small bottle of Guinness
1 ½ Cups Beef Stock
2 Table spoons Tomato Paste
2 Table spoons Brown Sugar
1 Bunch Baby Carrots unpeeled and cut in half
3-4 Large Portobello Mushrooms Chopped
1 Teaspoon Thyme




Brown meat in a little Olive oil and remove from the pot. Add the Bacon, Shallots and salt and pepper cook until the Shallot are golden brown. Add the flour and cook for about three minutes, then add the Guinness, tomato paste and brown sugar, return the meat to the pot along with the carrots. Bring to the boil and then cover and simmer for about 45 minutes stirring occasionally.

Then stir in the mushrooms and Thyme cook for a further five minutes season with a little bit of Worcestershire sauce to taste.

Pour out into a baking dish and let cool. When the filling has cooled cover with pastry brush with beaten egg wash and bake for about 35-45 minutes at 200 Deg C.


Serve with Mashed potatoes and steamed vegies.



Variation: Instead of the pastry top make up some dumplings.



Enjoy:):D



Phil

Buzza
8th Jul 2007, 10:16 PM
Nice one.

Looks like one my Mum used to make with a crust under a ceramic pie crust thingy shaped like a black bird went. This device allowed the steam to escape from the contents in the baking dish. :2tsup:

Gingermick
11th Jul 2007, 07:53 PM
Guinness extra stout at 6% abv or draught at 4.5% abv?

Phil Spencer
11th Jul 2007, 08:19 PM
Guinness extra stout at 6% abv or draught at 4.5% abv?

What ever you fancy:)