Steak And Stout Pie Recipe

Brown the Beef

In a large skillet over medium-high heat, brown the beef steak trimmings until they are well-seared on all sides. Remove from skillet and set aside.

Sauté the Vegetables

In the same skillet, add the diced onion, chopped carrots, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.

Add Mushrooms and Stout

Add the sliced mushrooms to the skillet and cook for an additional 3 minutes. Pour in the stout beer and scrape the bottom of the skillet to deglaze.

Finish the Filling

Return the browned beef to the skillet, add beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer and cook for 20 minutes until the mixture thickens slightly. Remove from heat and let cool slightly.

Make the Pastry Dough

In a mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add cold water until the dough comes together. Knead gently and wrap in plastic wrap. Chill for 30 minutes.

Roll Out the Dough

After chilling, roll out the pastry on a floured surface to fit your pie dish. Cut out a larger circle for the base and a smaller circle for the top.

Assemble the Pie

Preheat your oven to 200°C (400°F). Place the larger pastry circle into the pie dish and fill with the cooled filling. Cover with the smaller pastry circle, sealing the edges. Cut a few slits in the top for steam to escape.

Egg Wash and Bake

Beat the egg and brush it over the top of the pie. Bake in the preheated oven for 25-30 minutes or until golden brown. Allow to cool slightly before serving.