Steak & Stout Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • Olive oil
  • 2 medium onions, diced
  • 3 cloves garlic, finely chopped
  • 2 carrots, diced
  • 2 sticks celery, diced
  • 2 rashers Applewood smoked bacon, coarsely chopped
  • 1 kg stewing beef or beef brisket, cut into bite sized cubes
  • 15 g (roughly 3 Tbsp) dried porcini mushrooms, rehydrated
  • 2 tsp dried rosemary
  • 1 tsp dried thyme
  • ½ tsp salt
  • 1 tsp freshly ground pepper
  • 1 Tbsp Dijon or grainy mustard
  • 1½ cups stout or porter beer*
  • 1 cup cheddar cheese, grated
  • 1 square frozen puff pastry, thawed
  • 1 egg + 1 tsp water, lightly beaten (egg wash)
Instructions
  1. Heat a glug of olive oil in a large, heavy-bottomed pot over medium heat. Add onions and cook until soft. Add garlic, carrots, celery and bacon, and cook until tender, stirring occasionally- roughly 10 minutes. Add beef, stir and cook until the outside of the cubes has browned. Add porcini mushrooms, rosemary, thyme, salt and pepper. Stir and cook for an additional 5 minutes. Add mustard and stir to incorporate.
  2. Add beer, reduce heat to medium-low and simmer for 2-3 hours uncovered, stirring occasionally. By the end of this cooking time, the beer will have reduced so that you are left with a very thick beef stew. We want a bit of 'gravy' liquid, but not too much. Pour beef mixture into an oven safe dish, if it is not already in one. Stir in ½ cup of cheddar cheese and sprinkle the rest on top. Set beef mixture aside.
  3. Preheat oven to 375 degrees.
  4. Roll puff pastry out on a lightly floured surface. Place over the beef mixture, gently tucking the edges in (imagine you're tucking the beef stew into bed. Delicious oveny bed.), and curl up the sides- this is supposed to look rustic so don't worry too much about making things look even or fancy. Brush with egg wash.
  5. Bake for 45 minutes, until the pastry is puffed up and golden.
Notes
* Guinness is a classic, but I like to go local and use Hoyne Brewery's "Dark Matter." I recommend checking out your own local brew shops for a stout or porter that strikes your fancy!
Recipe by Port and Fin at https://portandfin.com/steak-stout-pie/