Irish Steak, Guinness Stout, Mushroom, & Cheddar Cheese Pie is dark, rich and savory! I was blown away by the flavor combination of hearty, bitter stout and the sweetness of the meat, onions and molasses. I served this with Irish Brown Bread, and a very special Colcannon made with mashed potatoes, kale and bacon. It is the perfect make-ahead meal to make for St. Patrick’s Day! Make the filling ahead of time, and bake with the pie crust right before serving.
This recipe is loosely based on Jamie Oliver’s Steak & Mushroom Pie but with a few modifications — I skipped the carrots and celery, changed rosemary to thyme, added beef stock, used sweet onions instead of red, and a few other changes. OK, so it is is not really his recipe but it tastes and looks as good! Actually my recipe is closer to one I found on a blog called Lana’s Cooking. She also has some great pictures of the steps.
You can get a great ceramic 9 inch pie pan at Amazon for about $13 with Prime shipping.
This is for you Mom!
Irish Steak, Guinness Stout, Mushroom, & Cheddar Cheese Pie
- 3 pounds sirloin tip roast
- 3 tablespoons all-purpose flour
- 1 tablespoon coarse Kosher salt
- 1 teaspoon black pepper
- 5 tablespoons olive oil divided
- 1 ½ cups beef stock
- 1 tablespoon molasses
- 1 large sweet onion chopped
- 16 oz. baby portabello mushrooms trimmed and washed (leave whole or cut big ones in half)
- 1 tablespoon tomato paste
- 4 sprigs fresh thyme
- 2 12. oz bottles Guinness stout
- 1 cup Irish Cheddar Cheese grated
- 1 pound frozen puff-pastry, thawed
- 1 egg yolk lightly beaten
Cut the sirloin tip roast into 1-inch pieces.
In a large bowl, combine the flour, salt, and pepper. Toss the steak cubes with the flour mixture until each piece is thoroughly coated.
In a dutch oven, heat 3 tablespoons oil over medium high heat. Cook the beef in batches until browned on all sides. Transfer the browned beef to a bowl.
Heat the remaining 2 tablespoons of oil in the same skillet. Add the onions and mushrooms and cook 6-7 minutes or until slightly caramelized.
Add the tomato paste, thyme sprigs, stout, molasses and beef stock to the Dutch oven.Add the browned beef back to the pot.
Heat over medium high heat until the mixture comes to the boil. Reduce the heat and simmer gently with the lid slightly askew for 1 1/2 hours. At the end of the cooking time, test the mixture for seasoning and add more salt if needed.
Let the mixture sit until cooled. Remove the thyme sprig stems.
Preheat the oven to 425 degrees.
Roll out the thawed puff pastry and cut to fit a 9 inch ceramic pie pan. leaving about a 1 inch margin all around.
Gently mix the grated cheese into the cooled meat filling. Ladle the meat filling into the ungreased pie pan and pile up high.
Brush water around the edge of the pie pan. Place the cut puff pastry over the top. Roll the overhang to form an edge and make an indentation with your thumb to make a pretty edge. Press down gently so that the pastry sticks to the dish. You can use the remaining puff pastry to cut out shapes for decoration.
Place the pan on a baking sheet. Brush the top with beaten egg yolk and make 4 slashes on the top to allow steam to escape while baking.
Bake for 20 minutes and reduce the heat to 400 degrees and bake for an additional 5 minutes or until the pastry is golden brown and the filling is bubbling.
Remove from the oven and let sit briefly to cool. Garnish with a fresh thyme sprig if desired.