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.

This is a sponsored post. I had the wonderful opportunity to work with Foodland Ontario to create this recipe for you. Though monetary compensation was received, all opinions are my own.

A steak and mushroom stout pie with some top crust removed to show filling.

Ontario farmers are busy growing and producing fresh food all year round, making it super easy for consumers like you and me to buy healthy, locally grown food at any time of the year. Just like the saying goes, “Good Things Grow in Ontario”, because they really do thanks to our local farmers.

Choosing to buy local helps create jobs and support local economic growth, so every time you buy local, you’re making a positive impact on those around you. Buying local also means your food is fresher and more nutritious because it gets to your table faster. So look for the Foodland Ontario logo every time you go shopping at your neighborhood grocery store, farmers’ market and when visiting local farms. To find out what’s in season, visit the Foodland Ontario Availability guide.

Ontario beef

Beef is protein-rich and packed with essential nutrients. It’s an excellent source of muscle-building protein and iron for energy. Beef is high in Vitamin B12 which helps keep our brains in shape at any age. It also contains Vitamin D which helps build strong bones and teeth, and potassium which helps protect bones from osteoporosis.

The top grades of beef in Canadian supermarkets and butcher shops are Canada AAA, Canada AA and Canada A. The more marbling, which are the lines of fat that run through the meat and adds flavour and juiciness, the higher the grade. Canada AAA beef is the highest grade.

Trust the “best before” or “packaged on” date for the best indicator of freshness and not by the colour of the meat. For more information about Ontario beef, please visit Foodland Ontario Beef.

A steak and stout pie in a green kitchen towel with some gold forks, rosemary and a pint of beer.

How to make steak & mushroom stout pie:

  1. Cook the bacon in a 3-quart Dutch oven over medium heat until crispy. Remove the bacon and set aside.
  2. 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.
  3. Add the mushrooms, chopped onion, and garlic. Saute for a couple of minutes until fragrant and onions are translucent.
  4. Add the beef and bacon back in. A Dutch oven filled with stew meats and veggies
  5. 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.
  6. Stir in the cornstarch slurry and bring to a boil again to thicken. Remove from heat. A Dutch oven filled with beef stew
  7. 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. A pie plate lined with pie crust filled with beef stew
  8. Lay the second pie crust on top. Pinch and crimp the edges together. Brush with egg wash. A raw pie being brushed with egg wash
  9. 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. An unbaked steak and stout pie on a baking sheet

What is the best cut of beef for stew?

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.

What can I substitute for the stout beer?

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.

A slice of steak and stout pie with a side of mashed potatoes and gravy with a pint in the background.

This steak and mushroom stout pie is wholesome and delicious. It’s jam-packed with local meats and veggies. Serve with some mashed potatoes and/or other local vegetables and enjoy with a pint of stout!

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Steak & Mushroom Stout Pie


  • Author: Lily Ernst
  • Prep Time: 30 min
  • Cook Time: 60 min
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 servings

Description

This savoury pie is filled with tender chunks of steak and vegetables soaked in a rich stout gravy baked between two layers of flaky pie crust until golden.


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
  • 1 store-bought double pie crust
  • 1 large egg yolk, lightly beaten with 1 tbsp of cold water

Instructions

  1. Cook the bacon in a 3-quart Dutch oven over medium heat until crispy. Remove the bacon and set aside.
  2. 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.
  3. Add the mushrooms, chopped onion, and garlic. Saute for a couple of minutes until fragrant and onions are translucent.
  4. Chop or crumble the bacon. Add the beef and bacon back in.
  5. 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.
  6. Stir in the cornstarch slurry and bring to a boil again to thicken. Remove from heat.
  7. 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.
  8. Lay the second pie crust on top. Pinch and crimp the edges together. Brush with egg wash.
  9. 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.

Notes

Leftovers can be covered up and stored in the fridge for up to 3 days.

  • Category: lunch, dinner
  • Method: stovetop, bake
  • Cuisine: American

Keywords: steak & mushroom pie, steak & stout pie, meat pie recipe

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