I received Jamie Oliver’s new book, Jamie at Home: Cook Your Way to the Good Life at Christmas, but today is the first time I’ve got round to cooking anything from it.
We had Steak, Guinness and Cheese Pie minus the cheese, which was incredibly tasty. The recipe can be found here.
Well that’s not strictly true, I omitted the cheese. Somehow cheese in a meat pie just doesn’t sound right to me; if any of you have tried it please do leave me a comment and I may well give it a go if the feedback is positive.
I used local organic chuck steak for the pie, a wonderful cut of meat that melted in the mouth. So tender it could be cut with a spoon, delightful. I am so very pleased (and lucky) to have such a wonderful local butcher.
I decided to serve the pie with mashed potato and ‘maple carrots’. The buttery mash was the perfect choice for soaking up all the delectable Guinness juices and the carrots (recipe below) added a sweetness which was very well suited to the sharpness of the gravy. A match made in food heaven.
Tomorrow I will serve the remaining pie, but will accompany it with crisp deep fried chips. I hardly ever deep-fry anything these days but steak pie and chips is a hard meal to beat in my book and certainly shouldn’t be passed up given the opportunity.
The Recipe:
- 8 medium sized carrots cut into centimetre thick discs.
- 2 tablespoons maple syrup
- 6 tablespoons water
- 2 oz unsalted butter
- 2 tsp fresh thyme leaves
- Place the water, syrup and butter in a shallow saucepan and heat gently til the butter has melted.
- Add the carrots in a single layer and scatter over the thyme leaves.
- Allow to cook for 15-20 minutes until tender and the liquid has thickened.
- Serve.
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