This hearty pie is quintessentially Irish with the use of Stout, in this case Beamish which has been brewed in beautiful Cork for over 200 years. I’ve added a little horseradish which isn’t traditional but lifts the sauce very gently with a little heat and marries happily with beef. Serve it either as a delicious casserole with well buttered mashed potatoes as an alternative if you haven’t puff pastry, and feel life is too short to spend hours hand making it.
There are lots of recipes for this bread, some designer style and some simple! This one is the latter and I make it occasionally when there is a can of stout lurking in the back of the cupboard.
I discovered it is amazing fried, the malty stout oozes from the slice and creates a delicious outer crust on the bread. It’s great served with a traditional Irish ‘fry’ of sausages, streaky rashers (bacon) free range fried eggs, black pudding and wild mushrooms if you are fortunate to have any.