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Sunday, March 1, 2009

Steak, Mushroom & Stout Pie



I love both the look and the convenience of individual pot pies. I find they look really elegant to serve company and are perfect for freezing and defrosting for single servings. In trying to figure out a good recipe for this pie I did a bit of research into its origin.

I found that Steak and Mushroom Pie is a traditional British dish and that Steak and Stout Pie has origins in Ireland. In Canada they have become traditional British Pub or Irish Pub dishes. The only thing that really seperates each dish from one another was the obvious fact that one uses mushrooms and the other a pint of stout. Leave it to the Irish to omit a vegetable in place of a good beer (although I have seem some variations with using both in them).

I love mushrooms and I love stout (especially cooking with it) and hence decided there was no reason to keep them apart. I adapted the recipe Steak & Stout Pie from the 2009 winter edition of LCBO Food & Drink. I doubled the recipe and added a combo of cremini and button mushrooms, and replaced the celery root with potatoes.

2 lbs good quality stewing beef or steak (I used blade steak as it breaks up nicely)
3 T all purpose flour
olive oil
2 tsp thyme
salt and pepper
2 cups white onions, coarsely diced
6 garlic cloves, minced
2 T tomato paste
2 cups carrots peeled and diced
2 cups white pototoes, peeled and diced
1 lbs mushrooms (cremini and button) sliced
1 can Guiness or stout (440ml)
2 cups beef broth

In a bowl add the flour to the beef to coat and add salt and pepper to flavor. In a large pot heat the oil over medium heat, add the beef and cook until browned, about 15 min. Remove from pot and set aside.

Add more oil if needed to the same pot and add the onions and garlic, cook 5 mins. Add thyme and tomato paste, stir. Cook 2 mins.

Add the stout and scrap up all the brown bits from the bottom of the pot. Add the beef broth and the beef. Bring to a boil and then let simmer covered for 45 minutes.

Add carrots, potatoes, mushrooms and simmer slightly uncovered for 60 minutes.
Fill individual ramekins and place puffed pastry on top of stew mixture (read directions on puffed pastry). Make sure to make slits with a nice in the puffed pastry. And brush with egg wash.
Place ramekins on a cookie sheet and bake in a preheated oven (400F) for 40-45min, until pastry is cooked and golden brown. Serve.

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8 comments:

Helene said...

How can someone resist any pies. Yours are beautiful.

VeggieGirl said...

Classic comfort!!

Christelle said...

I love these but apart from the cheese and onion, never make pies often. I think I will have a go at this one, It looks great and I love the flavour! :)

Peter M said...

I love steak pies...reminds me of when I was a kid munching of these down for lunch.

Pam said...

I love individual pot pies!

Kevin said...

This beef stew pot pie sounds great!

Kaitlin said...

Food & Drink has the best recipes! I love the sound of your adaptation.

plasterer bristol said...

This sounds really delicious and something new to try. Thank you for sharing this.

Simon

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