Recipe for Traditional Irish Beef and Stout Pot Pie

Ingredients

• 2 lb. chuck steak
• 3 tblsp. all-purpose flour
• 1 tsp. salt
• 1/2 tsp. black pepper
• 5 tblsp. oil, divided
• 1 1/4 cups beef stock or broth
• 1 medium onion, chopped
• 8 oz. sliced cremini mushrooms
• 1 tblsp. tomato paste
• 3-4 sprigs fresh thyme
• 1 cup stout (recommended: Guinness)
• 1 lb. puff-pastry
• 1 egg yolk, lightly beaten

Instructions

1. Cut the chuck steak into 1-inch pieces removing as much visible fat as possible. In a large bowl, combine the flour, salt, and pepper. Toss the steak cubes with the flour mixture until each piece is thoroughly coated.
2. In a heavy skillet, heat 3 tablespoons of the oil over medium high heat. Cook the beef until browned on all sides. Work in batches and don’t over crowd the pan. Transfer the beef to a heavy Dutch oven as you work. When all the beef has been browned, drain off and discard any excess oil in the pan. Add 1/4 cup of the beef broth or stock to deglaze the pan. Pour the deglazing liquid into the Dutch oven with the browned beef.
3. Heat the remaining 2 tablespoons of oil in the same skillet. Add the onion and mushrooms and cook 6-7 minutes or until light brown. Add to the Dutch oven with the beef.
4. Add the tomato paste, thyme, stout, and remaining beef broth or stock to the Dutch oven. Heat over medium high heat until the mixture comes to the boil. Reduce the heat and simmer gently with the lid slightly askew for 1 1/2 hours. At the end of the cooking time, test the mixture for seasoning and add more salt if needed.
5. Let the mixture sit until cooled.
6. Preheat the oven to 425 degrees.
7. You can bake your pie in either one baking dish or individual dishes. Choose the dish(es) and cut a pastry topping a bit larger than the top of the dish. Roll out the thawed puff pastry, turn the dish upside down on it and cut around the dish leaving about a 1/4” margin all around.
8. Using a slotted spoon, remove the meat mixture from the liquid and put into either one baking dish or individual dishes. Ladle in enough of the liquid to nearly cover the meat filling. Dampen the rim of the baking dish(es) and top with the puff pastry. Press down gently so that the pastry sticks to the dish.
9. Place the prepared pie(s) on a baking sheet. Brush the top(s) with beaten egg yolk and slash the top of the pastry to allow steam to escape while baking.
10. Place the baking sheet with the prepared pie(s) in the preheated oven and bake for 20 minutes. Reduce the heat to 400 degrees and bake for an additional 5 minutes.
11. Remove from the oven and let sit briefly to cool. Garnish with a fresh thyme sprig if desired.

Notes