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.
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!