Guinness Steak Pie
The Meatmen
April 26, 2017
A traditional steak and mushroom pie, with the Guinness giving it a robust and rich flavour. As it cooks slowly in the oven, the meat become melt in your mouth tender. The meat in dark silky gravy from the reduced stout and stock, enriched from the mushroom and beef flavour…yumms. Topped with flaky buttery puff pastry, it is a dish that delivers a good cheer to the soul.
#themeatmensg #simple #delicious #guinness
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Ingredients
Adjust Servings
| 700g flat iron steak | |
| ¾tsp salt | |
| 1tsp black pepper | |
| 3large red onions (sliced) | |
| 200g swiss brown mushrooms (quartered) | |
| 1tsp sugar | |
| 2tbsp sundried tomato paste | |
| 1tbsp worcestershire | |
| 1tbsp oil | |
| 50g butter | |
| 2sprigs thyme | |
| 2sprigs rosemary | |
| 2sprigs flat leaf parsley (chopped) | |
| 1tbsp flour | |
| 450ml Guinness | |
| 400ml beef stock | |
| 2sheets ready made puff pastry | |
| 24” x 6” pie tins | |
| Egg wash (1 egg yolk plus 1 tbsp milk) |
Directions
1.
Cut 700g flat iron steak into 2cm cubes.
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2.
Cut 200g of swiss brown mushrooms into quarters.
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3.
Heat 1 tbsp oil in a pan and sear beef cubes until brown. Season iron steak with ½ tsp salt and ½ tsp pepper. Dish out and set aside.
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4.
Deglaze pan with 450ml Guinness. Let it reduce to half and set aside.
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5.
In a clean cast iron pot, melt 50g butter. Add in the sliced onions and ½ tsp sugar. Cook until onions caramelised.
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6.
Tumble in 200g of quartered mushrooms. Saute it for 1 minute.
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7.
Add in the seared beef cubes. Give it a good mix through.
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8.
Add in 2 tbsp sundried tomato paste and saute for a further 1 minute.
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9.
Sprinkle 1 tbsp of plain flour. Continue to cook it for a minute.
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10.
Add reduced Guinness
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11.
Then pour in 400ml beef stock, 1 tbsp worcestershire sauce. Season with ¼ tsp salt and pepper to taste.
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12.
Add 2 sprigs of thyme and 2 sprigs of rosemary.
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13.
Bake in the oven for 90 minutes at 170°C.
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14.
Dish out, add chopped flat leaf parsley and let it cool.
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15.
Spoon the meat mixture into the pie dish.
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16.
Egg wash the sides of the pie tin.
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17.
Place the puff pastry on top, trim to pie tin and crimp the edges. Make a small opening in the center.
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18.
Egg wash the top and edges.
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19.
Bake at 220°C for 20 minutes.
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