I have this book that every once and a while I grab out the shelves and flip through. It's a book of pictures from the Irish countryside and it just gets me every time. And I think that it's because of the book I love anything to do with the Irish!! I sadly have not had the opportunity to visit there yet, but I look forward to being able to go over weather it be in a year, 5 years or even 20! Now although I am opting out on participating heavily on this years festivities (I gotta work at 6am), R. and I did have out little mini tribute to the day with a nice Irish inspired meal and a pint of the beloved Guinness. Although the temperatures here currently are hitting double digits, I could resist making Steak and Guinness Pot Pie.
Salt and Pepper to taste
Puff pastry (optional)
In a heavy bottom pot over medium, heat a small amount of oil. Brown the meat in batches, set aside. Add onions into pot and add in a small amount of water and cover with a lid for 5 minutes(this will help draw out the juices to help the caramelizing process along). Remove lid and lower the heat slightly. Caramelize onions until they are a deep brown colour, take your time with this step. Add in the carrots, celery, garlic and mushrooms. Stir to combine and cook for 5-10 minutes. Add beef and juices back into pot and sprinkle flour over mix and stir. Add in can of Guinness and enough broth to just cover the meat and veg, also add in rosemary, bay leaves and season with salt and pepper. Allow to braise for 1 1-2 hours to 2 hours until beef is tender. You can braise in the oven at 375F, stirring halfway. Stir in cheese and portion into individual ramekins, cover with a puff pastry top and cook in oven until top is nice and golden. Serves 4-6
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