Irish Pie with Meat, Potatoes and Beer

Stew and beer are indispensable attributes of Irish life. Without thinking twice, the Irish put them together and got a wonderful thing - a Guinness pie - a stew with the famous beer under a crust of dough. This pie is sold in all Irish pubs and is as popular as the famous beer.

Ingredients

• 200 g puff yeast-free dough
• 400 g beef or lamb pulp
• 3 thin slices of bacon
• 6 medium red potatoes
• 3 medium carrots
• 2 medium onions
• 200 g cabbage
• 4 cloves of garlic
• 2 tbsp. l. tomato paste
• 500 ml beef broth
• 1 bottle of Guinness beer
• 1/4 cup flour
• 1 tbsp. l. Worcester sauce
• 1 egg
• salt, freshly ground black pepper

Directions

1. Wash the potatoes well and cut into large cubes (you don't need to peel them). Peel the carrots, cut into circles 7–8 mm thick. Peel the onion, cut into thick quarters into rings. Peel and chop the garlic. Cut the cabbage into large strips.
2. Cut the bacon into small pieces. Preheat a large skillet and sauté the bacon until lightly crispy. Transfer to paper towels.
3. Place the potatoes in the bacon fat and fry until golden brown on all sides, then add the carrots, cabbage and onions and continue cooking for another 10 minutes.
4. Add meat, tomato paste, garlic and stir.
5. Flour all the ingredients and stir to distribute the flour evenly. Pour in broth, Worcestershire sauce, and beer. Bring to a boil, season with salt and pepper, then cover and reduce heat. Cook, stirring occasionally, for 50 minutes.
6. Preheat oven to 200 ° C. Transfer the vegetable stew to a deep baking dish or 4 portion tins and let cool, 15 minutes.
7. Beat the egg and 1 tbsp. l. water and grease the top edge of the mold. Cover the pan with puff pastry and brush the dough with an egg. Place the pie in the oven and bake for 20-25 minutes, until the dough is golden brown. Leave the prepared pie for 10 minutes to cool the filling a little.