The world’s a titter over the upcoming Royal Wedding between Wills and Lady Kate. Oh I can remember getting up very early to watch his mum Diana’s wedding. I was glued to the TV the entire day, hoping upon hope ole Charles would hurry up and kiss that gal, because everyone knows kissing a princess turns every toad into a real prince. Finally the “balcony kiss” came and went and Charles remained the same toady bloke. But what a dream to see this young shy girl become a princess! A dream and a shame. Poor girl. Now I am looking forward to getting up very early on April 29th to witness William’s wedding. Actually Harry is so much more handsome. I think it will take a lot to get him tied down, but are those princes really ever tied down? Hmmm.
I some how missed an invite to Kate’s Hen Party and I can’t seem to find my wedding invite either. The mail is so slow. Stupid mail. As we approach the wedding of the century and in honor of all things Brit, let’s celebrate our own Hen Night with a classic pub dish of Steak and Guinness Pie. A Hen Night is Britain’s answer to the bachelorette party, one last hurrah before tying the knot. It can be as calm as a dinner out with the girls, or as wild a whooping it up at a local pub. Let’s go for the whooping it up part, shall we?
Do not let the length of the ingredient list keep you from making the deeply rich and flavorful pie. Once everything is in the pot you can walk away and spend time catching up on all the Royal Wedding Gossip over at the Daily Mail.
Steak and Guinness Pie
2 large onions, chopped
2 large stalks celery, sliced
4 large carrots, sliced
small bag radishes, trimmed and halved- I am liking radishes better than potatoes in stew
Cook over medium high heat in a Dutch oven with a few splashes of olive oil, until onions are translucent.
2.5 pounds stew beef, cut in bite-sized pieces
2 big pinches Kosher salt
fresh black pepper
2 spoonfuls paprika- Thanks Graham!
Add to veggies and stir. Lower heat to medium and add gravy and seasoning ingredients.
1 can Guinness Draught
about 1 cup good organic chicken broth- I always use chicken over beef, have yet to find a good beef broth and did not have any homemade.
2 big spoonfuls tomato paste
1 sprig fresh rosemary
2 full sprigs fresh thyme
1 bay leaf
2 heaping tablespoonfuls Dijon mustard
Cover and simmer over medium heat for one hour, stirring occassionally. Uncover and simmer another one hour over low, stirring occassionally. Add one handful of shredded sharp cheddar cheese and simmer another 15 minutes until stew is thick. Adjust salt and pepper if needed. Meanwhile…
For the Pie:
Preheat oven to 400 degrees.
Defrost 2 sheets puff pastry. In a deep casserole dish place one sheet of pastry and prick with a fork. Bake about 5 minutes. Add stew and top with second sheet of pastry. Brush with 1 egg yolk whisked with 2 tsp. water. Bake for 15 minutes or until pie is golden brown. Serve with buttered peas and a Guinness. Serves 6-8.
God Save the Queen!
Will you be watching the Royal Wedding? Do you remember Diana’s?