Steak & Mushroom Stout Pie
This savoury pie is filled with tender chunks of steak and vegetables soaked in a rich stout gravy. The hearty beef stew is simmered on the stovetop, then baked between two layers of flaky pie crust until golden.
What is a steak and stout pie?
A steak and stout pie is a savory dish consisting of tender pieces of beef steak cooked in a rich and hearty stout-based gravy, then enclosed in a pastry crust and baked until golden brown. The stout, a dark beer, adds depth of flavor to the filling, complementing the beef and other ingredients. It’s a popular comfort food dish, especially in British and Irish cuisine, known for its robust and satisfying flavor profile. Typically, the filling may also include vegetables along with herbs and spices for added complexity.
Why you’ll love this recipe:
- Rich and flavorful – The combination of tender beef steak, earthy mushrooms, and stout-infused gravy creates a deeply flavorful and satisfying filling that tantalizes the taste buds with each bite.
- Easy preparation – Despite its gourmet appeal, this recipe is straightforward to make, requiring simple ingredients and basic cooking techniques. With just a few steps, you can create a delicious homemade pie that rivals those from your favorite pub.
- Versatile and comforting – Whether you’re looking for a comforting family dinner or a crowd-pleasing dish for a special occasion, this Steak & Mushroom Stout Pie fits the bill. It’s a versatile recipe that can be enjoyed year-round and is sure to warm both hearts and bellies.
How to make steak & mushroom stout pie:
(the ingredient amounts are listed in the printable recipe card further below)
- Cook the bacon in a 3-quart Dutch oven over medium heat until crispy. Remove the bacon and set aside.
- Add the beef and brown on all sides. Do not crowd the pot, so brown the beef in 2 batches if needed. Remove with a slotted spoon and set aside.
- Add the mushrooms, chopped onion, and garlic. Saute for a couple of minutes until fragrant and onions are translucent.
- Add the beef and bacon back in.
- Then add the broth, stout, peas, carrots, brown sugar, thyme, and rosemary. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes.
- Stir in the cornstarch slurry and bring to a boil again to thicken. Remove from heat.
- Line a 9″ deep-dish pie plate with a layer of pie crust. Using a slotted spoon, scoop the stew mixture into the pie plate. Add just enough of the gravy to not quite cover the filling. Reserve any remaining gravy to serve on the side.
- Lay the second pie crust on top. Pinch and crimp the edges together. Brush with egg wash.
- Cut some slits and place pie on baking sheet. Bake in the lower third of oven at 400F for 25-30 minutes or until the crust is golden brown.
You can use braising steak or stewing beef, also known as chuck. It the best (and most inexpensive) cut of meat for stew because it becomes tender and more flavourful when cooked for a long period of time.
You can use any dark ale or any dark and robust beer. Using a dark beer gives this meat pie a deeply rich and flavourful gravy. If you prefer not to use any beer, then simply substitute with more beef broth, but you’re not going to get that deep robust flavour from the gravy.
You can adapt this recipe to be vegetarian by substituting the beef steak with a hearty vegetable or legume like potatoes, beans, lentils or tofu. Instead of beef broth, use vegetable broth, and ensure any store-bought pastry used is vegetarian-friendly. Omit the bacon and add a sprinkle of paprika for the smokiness. The result will be a delicious vegetarian pie with all the comfort and flavor of the original.
You might also like:
- Easy Chicken Pot Pie
- Mini Turkey Pot Pies
- Breakfast Hand Pies with Egg, Ham & Cheese
- Creamy Lemon Chicken & Rice Pot Pies
- Easy Homemade Quiche
Did you make this recipe? Please kindly leave a comment with your star rating below.
Steak & Mushroom Stout Pie
Ingredients
- 3 stripes of bacon
- 1 lb braising steak, cut into 1/2 inch cubes
- 2 cloves garlic, minced
- 1 small onion, chopped
- 4 oz cremini mushrooms, stems discarded, caps quartered
- 1 small carrot, cut into 1 cm cubes
- 1/2 cup peas
- 1 cup beef broth
- 1 cup stout beer
- 1/2 Tbsp brown sugar
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 Tbsp cornstarch, mixed with 1 tbsp water
- 1 store-bought double pie crust
- 1 large egg yolk, lightly beaten with 1 tbsp of cold water
Instructions
- Cook the bacon in a 3-quart Dutch oven over medium heat until crispy. Remove the bacon and set aside.3 stripes of bacon
- Add the beef and brown on all sides. Do not crowd the pot, so brown the beef in 2 batches if needed. Remove with a slotted spoon and set aside.1 lb braising steak
- Add the mushrooms, chopped onion, and garlic. Saute for a couple of minutes until fragrant and onions are translucent.2 cloves garlic, 1 small onion, 4 oz cremini mushrooms
- Chop or crumble the bacon. Add the beef and bacon back in.
- Then add the broth, stout, peas, and carrots.1 small carrot, 1/2 cup peas, 1 cup beef broth, 1 cup stout beer
- Add in the brown sugar, thyme, and rosemary. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes.1 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 Tbsp brown sugar
- Stir in the cornstarch slurry and bring to a boil again to thicken. Remove from heat.2 Tbsp cornstarch
- Line a 9" deep-dish pie plate with a layer of pie crust. Using a slotted spoon, scoop the stew mixture into the pie plate. Add just enough of the gravy to not quite cover the filling. Reserve any remaining gravy to serve on the side.1 store-bought double pie crust
- Lay the second pie crust on top. Pinch and crimp the edges together. Brush with egg wash.1 large egg yolk
- Cut some slits and place pie on baking sheet. Bake in the lower third of oven at 400F for 25-30 minutes or until the crust is golden brown. Let stand for 5-10 minutes before slicing and serving.
As I commented earlier, I made this and we just loved it and we LOVE bacon. I want to make one for my widowed neighbor, but he does not eat pork. Will leaving out the bacon make a huge difference in taste?
Thank you! You won’t get that smoky flavor without the bacon but you can add some smoked paprika if you have:)
Made this pie last night and it was 11 out of 10 stars!! The savory flavor was just divine! Thank you Lily!
Hi Lily, this sounds delightful. I was wondering if this can be made ahead and frozen? If so, would one bake it from frozen and for how long? Same temp?
Hi Jeani, yes it can be made ahead and frozen. When ready to bake (from frozen), loosely cover with aluminum foil, bake at same temp for an hour. Remove the foil for the last 15 minutes to brown the top of the crust. Enjoy!
i have a question, it says “stir in the cornstarch slurry” but I don’t see cornstarch anywhere in the recipe. Can you tell me how much to use? I plan to make this tomorrow, it looks delicious!
My goodness, thank you for catching that! It should say 2 tbsp cornstarch mixed with 1 tbsp water. Enjoy!
I made this tonight, but substituted potatoes for the mushrooms since my family doesn’t care for mushrooms. Everyone loved it!
Thank you for your kind words, Amy! I’m so happy to hear everyone loved it. Enjoy and have a great week!
I didn’t see a list of ingredients. I would have made this if I had known how much of what. There a lot of adds that kept popping up all over the site blocking things.
I’m sorry for the inconvenience, Peggy. There is a “Jump to Recipe” button up top so you can skip all the in-between and go straight to the recipe if you wish.
Absolutely delicious! The stout really adds a deep rich flavor and everything is better with bacon. Great for leftovers too! Will be definitely make again. Thanks!
You’re welcome and thank you for your kind words!