Steak & Blackheart Stout Pie Recipe

Pat the beef cubes dry with paper towels. Season with 1 tsp salt and 1 tsp pepper. In a bowl, combine the Blackheart stout, soy sauce and Worcestershire sauce. Add the beef, toss to coat, cover and refrigerate for at least 1 hour or up to 4 hours to marinate.

When ready to cook, remove the beef from the marinade and reserve the marinade (do not discard). Pat the cubes dry again to ensure good sear.

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat and add 2 tbs olive oil. Working in batches (do not crowd the pan), sear the beef cubes on all sides until a deep brown crust forms, about 2–3 minutes per side. Transfer seared beef to a plate and set aside.

Sauté aromatics and vegetables

Reduce heat to medium, add 2 tbs butter to the same pot. Add diced onion and a pinch of salt; cook until softened and translucent, about 5 minutes. Add minced garlic, sliced celery and carrot rounds and cook for another 3–4 minutes until starting to soften. Add mushrooms and cook until they release their liquid and it evaporates, about 4–5 minutes.

Build the sauce

Stir in 2 tbs tomato paste and cook for 1 minute to remove raw flavor. Sprinkle 3 tbs flour over the vegetables and stir to coat; cook 1–2 minutes to remove the raw flour taste.

Deglaze and combine

Pour the reserved stout marinade into the pot, scraping up browned bits from the bottom with a wooden spoon. Add the remaining 355 ml stout (if you used some for marinating, ensure total stout equals 355 ml), and 500 ml beef stock. Stir to combine.

Return beef and simmer

Return the seared beef and any accumulated juices to the pot. Add 3 thyme sprigs, 2 bay leaves, 1 tsp brown sugar and 1 tsp red wine vinegar. Bring to a gentle simmer, then reduce heat to low, cover partially and simmer gently until beef is fork-tender, about 1 hour to 1 hour 15 minutes. Stir occasionally and skim any excess fat from the surface.

Adjust seasoning and thicken

Remove and discard thyme sprigs and bay leaves. Taste and adjust salt (about 3/4 tsp more if needed) and black pepper. If the sauce is too thin, whisk 1 tsp cornstarch into 1 tbs cold water to make a slurry and stir into the simmering filling; simmer 2–3 minutes until thickened. The finished filling should be a thick, glossy stew that will not make the pastry soggy.

Allow the filling to cool for 15–20 minutes before assembling the pie. This helps prevent the pastry from becoming soggy and makes handling easier.

Preheat and prepare

Preheat the oven to 200°C (400°F). Lightly flour a work surface and have a 9-inch (23 cm) deep-dish pie dish or a 9-inch cast-iron skillet ready.

Line the dish

Roll out one sheet of puff pastry (if using two sheets, roll one slightly larger to line the dish) to fit the dish with a slight overhang. Gently press into the dish and trim excess, leaving about 1/2-inch overhang.

Fill and top

Spoon the cooled steak and stout filling into the lined dish, spreading it evenly. Brush the exposed edge of the bottom pastry with a little beaten egg. Roll the second pastry sheet to fit as the top lid; place over the filling and press edges to seal. Trim excess pastry and crimp or flute the edge. Cut a few small slits in the top to vent steam.

Egg wash and decorate

Beat the remaining egg with 1 tsp milk and brush the entire top crust and edges. If desired, use scrap pastry to cut decorative leaves or shapes and brush them with egg wash as well.

Bake

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30–40 minutes, or until the pastry is puffed and deep golden brown. If the edges brown too quickly, tent loosely with foil for the last 10–15 minutes.

Remove the pie from the oven and let rest for 10–15 minutes before serving. Sprinkle chopped fresh parsley over the top for garnish.