Kamado Joe Irish Beef & Guinness Pie Recipe

Beef & Guinness Pie – Kamado Style.

This Irish Beef & Guinness Pie is an ideal meal to cook for St Patrick’s day! We cooked ours on the Kamado Joe Ceramic Grill but the recipe can be easily adapted and cooked in your oven at home.

As St Patrick’s Day is coming up, we thought to ourselves, what can we cook on our Kamado Joe to represent this event? After some research, we came up with the idea of a beefy, boozy pie so of course we needed Guinness. We cook on our Kamado Joe grills in store and off site regularly, but we have never really thought about the recipes and how to show our customers what these grills can really do. Everyone loves food, right? So we have started filming our cooks and will be blogging them regularly to give all of you Kamado Joe lovers (and BBQ lovers in general) some inspiration and food tips.

Ingredients:

1kg Beef (cubed)
6 Slices of Bacon (diced)
1 Large Onion (diced)
Button Mushrooms
1 Bottle of Guinness
1 Egg
1 Box of Puff Pastry
3 tbsp Plain Flour
2 tsp Brown Sugar
3 tbsp Salted Butter
Beef Stock-Pot or Cube

Method:

Set up your Kamado Joe for direct cooking with the accessory rack and Dutch Oven. Pre-heat the Dutch Oven with a small amount of oil.
Fry off the bacon in the Dutch Oven, meanwhile, in a bowl, season the meat with salt and pepper. Once the bacon is cooked, set aside for later.
Fry the onion until caramelised, adding a handful of mushrooms half way, then set aside with the bacon.
Add the beef to the Dutch Oven and cook until brown. Add some flour at this stage, coating the meat (this will help thicken the sauce). Once the beef has browned off, add in the cooked bacon, onion, mushrooms and sprinkle with brown sugar. Add more flour if required and a knob of butter to taste.
Pour over the Guinness, add beef stock-pot or cube for flavour and stir all together. Cover with the lid and let it cook together for about an hour. We had our Kamado running at around 200-220 degrees centigrade.
Roll out your puff pastry using your pie dish(es) as a template. Cut around the dish(es) leaving a small rim to overhang and set aside.
Check the filling – if it is not thick enough you can add a little more flour / if it is too thick and you want more saucy gravy, you can add a small amount of beef stock or some more Guinness! Once cooked to your desired thickness, remove from the grill and allow to cool for a few minutes.
Now set your Kamado up with deflector plates for indirect cooking.
Fill your dish (or dishes if using more than one) with the beef filling. Brush the rim with the beaten egg, lay over the pastry top, crimp, trim and brush with egg wash. Cut a small cross in the centre to allow steam to escape.
Bake in the Kamado at 200-220 C for 20-25 minutes until golden brown.
Serve with mash, root veg and cold glass of Guinness!