Guinness Pie

It's still in the oven, but I tasted it and it might be one of the best things I've made ever. Either that, or the Guiness I had while it was in the oven has made me prone to hyperbole.

Nope, it's right. The cheddar is a decent substitution for the unctuous quality of the trotter gear if messing with pig's feet is not in your game plan.

I made this last evening. I didn't have time to make the trotter gear so I used local shredded cheddar. I also used 3 pounds of stew meat cut in tiny pieces. I don't have enough words to express how nice this is. Thick delicious sauce with the complex taste of reduced stout. PLEASE take the time to make the suggested pastry it is worth it. It holds up to the sauce wonderfully and looks better on the plate than flaky crust. this is a keeper!

Butchers generally cut a whole brisket (it comes from the chest of the steer) crosswise in half so there are two briskets. The flatter one is the first cut, or "flat," and that's what you'll find in most supermarkets. The second cut, or "point," is thicker and has more fat.

Instead of a single pie, I used a handful of deep ramekins & topped each pre-made pie crust. Rich, savory & delish! ... even when individual pies were reheated.

Love that the directions for the dough call for rolling it out to the "thickness of a computer mouse pad"!

This is one of those recipes that you don't need to add, change, cut, modify, etc. It is simply delicious, and I write this as an Irishman!

Seriouseats.com are big fans of sprinkling in a package or two of unflavored gelatin (1/4 ounce per package) to help with "unctuousness." It seems to work pretty well.

For those looking to save (a tiny bit of) time: Made this with an instant pot (35 minutes on high pressure) then reduced using sauté function on low. The fat seemed to re-emulsify with reduction and only needed 12 oz minus a couple of sips of beer. I actually started with the pie crust so that it would have enough time to chill and made a double batch so that I can have a complete shell. Cooked in a 3 qt Dutch oven lined with parchment paper and it all slid out beautifully in the end.

I made this for Christmas; followed the recipe to the letter. I warned the spousal unit that I was making the trotter gear a day or so ahead and that the house would smell luscious, but there would be no food, be prepared. I was right; for there was much moaning and gnashing of teeth that day. But the payoff was worth every gnash and moan. Beautiful crust, tender nearly creamy meat. I used my round Pyrex casserole dish (2 inches deep) for a perfect fit.

Wonderful! Ignored the exhortations of the accompanying article and topped with frozen puff pastry (because I hate, hate, hate grating cheese, and I had no tolerance for adding another prep task). It was still delicious. Could probably reduce the meat to 2 lb and increase the vegetables, and it would still taste outrageously rich.
My 12 year old gave it a 10.

This was totally delicious and an absolute hit with my dinner party guests. Generous amount for group of six. I made most of it the night before with the hour and a half cooking time. I used the beef stew meat and the cheese. Served with a braised red cabbage and roasted potatoes. Baked in a deep dish pottery crock I had bought in England which had just the right "rustic" vibe to highlight the pastry crust. Perfect for a snowy night with a fire.

Dredged beef in flour first then browned it. Took it out and continue with recipe, adding it back with the Guinness. Added some peas and Coleman's mustard, too. Topped with mashed potatoes instead of pastry. Fantastic!

I have made this three times and it is one of my favorites. One of the best things: the house smells so good! I follow the recipe almost exactly - except I use Pillsbury's refrigerator pie crust, which I love, and I have never had any luck making my own pastry. (Gallingly, every time I make any kind of savory or sweet pie, my father always becomes rhapsodic about how great the crust is -- the one part of my pies that is store bought! I always fess up, but he always forgets.)

I made this over winter break, trotters and all - and the whole family really liked it... and wanted it again. As a single working parent I wanted a way to make it during a work week. I was very successful with a modification to slow-cook the beef, stout, garlic, and some of the red onion during the day, then complete the rest after work.

Thanks Sam - really appreciate your work!