Steak & Mushroom Stout Pie

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.

Course dinner, lunch

Cuisine American

Method Bake, stovetop

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 300

Author Lily Ernst

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.

Notes

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

Nutrition