This pie is amazing. I try out lots of recipes for the blog, some I share, some need a little more work, but after one go at this Steak, Guinness, and Mushroom Pie it’s great. There are a whole lot of reasons why it’s perfect to make this weekend. We’re just finishing March Break with the kids this week, which meant I had the time to make a recipe best done over two days -hopefully you have time this weekend. It also snowed here…again. It’s just been cold and snowy way too long, so while all the other bloggers are doing spring mantels, and decorating I’m still doing perfect comfort food for another snowy day. And, what inspired the whole thing -it’s almost St. Patrick’s Day! And we’re all a little Irish on St. Patty’s Day, right?
This would be perfect for Monday night with a few friends. On Sunday afternoon make the beef stew part, and then put it in the fridge to cool down, let all the flavours meld together, and thicken up. Monday night, top with prepared puff pastry, and cook it in the oven for about half an hour and enjoy a little bit of Irish heaven.
- 1 kg stewing beef -I used a boneless blade roast
- 1/4 cup flour
- olive oil
- 2 onions
- 2 cloves of garlic
- 16 oz. mushrooms
- 1 1/2 tbsp brown sugar
- 1 tbsp worcestershire sauce
- salt and peper to taste
- 1/2 tsp dried thyme
- 2 cups beef stock
- 1 cup Guinness
- prepared puff pastry
- Heat a little olive oil in a large pot. Coat beef cubes in flour and sear on all sides in the oil, in small batches. Remove beef from the pan and set aside.
- Dice onion and mince garlic, and cut large mushrooms in half. Add a little more oil to coat the pot, and sauté onions, garlic, and mushrooms until the water comes out of the mushrooms and reduces -about 15 min.
- Add in the brown sugar, worcestershire sauce, thyme and salt and pepper. Pour in the stock and Guinness, and add back the beef. Bring to a boil, and then simmer on low for about an hour to an hour and half.
- Cool mixture. At this point you can put it in the fridge over night.
- To make the pie, put the cooled stew mixture into a pie plate, casserole dish, or individual ramekins, and top with prepared puff pastry. Bake at 400 for about 30 min, until the pastry is golden brown.
I had read that the Guinness can make the stew mixture a little bitter, especially if it’s over reduced. I found this to be perfect, rich and full of flavour, with the perfect hint of sweetness from the little bit of sugar. I hope you love it too.
You could also make a double batch and freeze half of the stew mixture, and make it into a pie another night. I wish I made more.
With this Steak, Guinness, and, Mushroom Pie to celebrate St. Patrick’s Day, life really is a party!