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Steak, Mushroom and Guinness Pie

September 28, 2012

I love savory pies, and the other day I had a hankering for a steak pie. The result was unbelievable and something I would consider in the top dozen recipes I have EVER made. You could make the filling stew ahead of time and then just add the pastry crust the day you want to enjoy. It makes about 4 giant portions or 6 hearty bowls of steak pie. Yumm!

You will need:

  • 2 T butter
  • 5 cloves garlic, minced
  • 1 large red onion, finely diced
  • 1 large vidalia onion, finely diced
  • 4 carrots, peeled and finely diced
  • 4 stalks celery, finely diced
  • 3 sprigs rosemary, chopped
  • 2 T oregano
  • 1/2 t fresh pepper
  • 1/2 t salt
  • 8 oz baby bella mushrooms, cleaned and sliced
  • 1 1/2 lb steak, cubed (think beef stew)
  • 2 T flour
  • 3-4 medium red bliss potatoes, chopped OR small bag (~12-16 oz) tiny baby nibblers potatoes
  • 12 oz Guinness Stout
  • 1 c beef stock
  • 1/3 c Gorgonzola cheese (optional if you don’t like blue cheeses)
  • 1 1/2 c cheddar cheese, shredded and divided
  • 1 package puff pastry, thawed

Then you will…

  1. Preheat the oven to 350 degrees.
  2. In a large skillet with high sides, melt the butter over medium heat. Add the garlic and onions and cook until soft, about 7-10 minutes.
  3. Add the celery and carrots, rosemary, oregano and mushrooms and cook, stirring often until the mushrooms are browned and dry.
  4. Season the steak with the salt and freshly ground pepper.
  5. Stir the meat and flour into the pan and cook over high heat for about 3 minutes.
  6. Add the potatoes, stout and stock and mix well. Allow to come to a boil.
  7. Pour the filling into a 9×13 glass baking dish, set on a baking sheet (to catch any bubbling over or spills). Place in the oven for an hour.
  8. Cover with tinfoil and continue baking for another hour.
  9. Remove from the oven.
  10. Stir in the Gorgonzola and half of the cheddar.
  11. Top with remaining cheddar. (If not baking today, stop here. Allow the filling to cool and then refrigerate covered until ready to use. Heat the cold filling at 350 for 25 minutes to warm it up before continuing to the next step.)
  12. Top with the puff pastry sheets, sealing around the edges of the pan. Sprinkle with salt and pepper.
  13. Bake 45 minutes or until the pastry is puffed and golden.
  14. Allow to cool at least 5-10 minutes before serving.

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3 comments

  1. Better than balsamic pork chops?

    Sent from my iPhone


    • I think so!


  2. […] Bon Appetit for the first Sunday night dinner at our new place. It is a lighter meat pie than my Steak Pie, but D thought it was still comforting and perfect for a cold, winter evening. We enjoyed it so […]



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