Recipe by C. Taylor
A traditional english/irish dish, this is one of my families favorites. This is so good! My husband could eat the entire thing himself, it's so yummy, and has become our traditional christmas dinner. Don't let the kidney scare you off. It adds a depth of flavor to the beef and when chopped extra fine, you don't even notice it. If you can't find beef kidney, liver works well as a substitute or you can use mushrooms instead. For a prettier presentation, try putting the filling in individual sized ramekins and top off with the pastry.
- 1 cup finely chopped beef kidneys (just the red parts, no nerves or fat) or 1 cup beef liver (just the red parts, no nerves or fat)
- 2 1⁄2 lbs beef, cubed (most cuts work well)
- 2 large onions, chopped
- 2 beef bouillon cubes
- 1 pint Guinness stout
- 3 bay leaves
- 1⁄4 cup Worcestershire sauce
- 1 tablespoon thyme
- 3 tablespoons olive oil
- 1⁄3 cup cornstarch
- 1 cup water
- salt and pepper
- 2 sheets puff pastry
Directions See How It's Made
- In a pressure cooker, brown the beef, kidney and onion in the olive oil. Add the Guinness, boullion, bay leaves, worcestershire, thyme, salt and pepper. Cover and cook for approximately 20 min from the time the cooker starts to whistle.
- Once it's safe to remove cover, do so.
- Dissolve cornstarch in the water and then add mixture to the beef, bringing back to a boil to thicken.
- Preheat oven to 400 degrees.
- Pour beef into a large baking dish and top with puff pastry.
- Bake till golden, approximately 40 minute.