Ever since I purchased a food processor, I have been more inclined to make pies. Growing up, I never had any fancy equipment so I making whipped cream, meringue, and pie dough was a lot of work. It has definitely made me appreciate these tools and sometimes I like to do it all by hand #nostalgia. 

This was also the first time I shot food in manual. Yes, as a photographer, we should know how to shoot in manual but I never learned and this was the beginning of the self-taught and partially frustrating sessions of manual shooting with an external flash. 

This time around, the pie dough was easy enough to make but because I decided to make a "deconstructed" Irish stew, there were quite a few steps involved. The process, from start to finish, took about 1 day (with the braising and the prepping etc) but the results were well worth it. 

The flaky pie crust and the warm mashed potatoes were ridiculously satisfying (especially when it came out of the oven). The butter casing added a beautiful rich flavour, while sweetness from the roasted carrots brought out the bold taste from the Guinness braised beef. 

Happy Saint Patricks Day! (happy belated pi-day -3.14-)

Ingredients

• 2 lb beef chuck, cubed
• 2 tablespoons flour (for coating beef)
• 4 medium sweet onions, cut lengthwise
• 2 bay leaves
• 1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, tied)
• 30 ml espresso
• 1/2 ounce (15g) bittersweet chocolate, chopped
• 1 (15-ounce) can Guinness Draught beer
• 1 tablespoon Worcestershire sauce
• 2 pinches of salt
   
• 1/2 lb carrots (6 medium), diced
• 2 medium cloves garlic, minced
• 3/4 cups frozen peas
• 6 potatoes, cut into quarters
• 2 tablespoons unsalted butter
• 1 egg, beaten
   

• 2 batches of Flaky Pie dough : Smitten Kitchen or pre-made pie dough
  (with fresh thyme, chopped and added) 

Direction

1. Pat beef dry, coat in flour and a pinch of salt. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
    
2. Cook onions with the bay leaves and 2 tablespoon oil in pot on medium-low heat, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 10-20 minutes. 
    
3. Preheat the oven for 275  
    
4. Add beer, espresso, chocolate, bouquet garnis, Worcestershire to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil. Cover and put into the oven (middle rack)
    
5. Braise the meat until tender, about 2-3 hours…when you’re able to crush it with a fork. Once the beef is ready, let it cool or fridge overnight and skim any undesired fat.
    
6. While the stew is cooling or whenever you’re ready:
   1. Toss the carrots in some oil and a pinch of salt then roast them for 30 minutes at 375
   2. Blanch the peas and set aside
   3. Shred the meat.
   4. Boil the cut potatoes for about 20 minutes. Mash it with butter, pinch of salt and some beef jus.
7. Assemble pie dough or get your pre-made dough ready and make even rectangles, about 1/2-1 inch thick. 
    
8. For each pocket pie, Place each 1/4 cup filling on one side of each dough circle. Moisten edges lightly with water and fold dough over filling to form a half circle. Pinch edges of dough together to seal and crimp with a fork.
    

9. Place pocket pies on a prepared baking sheet; transfer to refrigerator until chilled slightly, about 10 minutes. Pierce each pie on the top twice using the tines of a fork and brush with egg. 

10. Transfer to oven and bake until golden brown, 20 to 25 minutes. Let pies cool 5 minutes before serving. Pies can also be cooled and frozen, then reheated in the microwave.