Irish Steak Pie (Print Version)
# Ingredients:
→ Filling Ingredients
01 -
2 pounds beef chuck, chopped into small pieces
02 -
1 large onion, chopped finely
03 -
2 tablespoons cooking oil (olive works great)
04 -
2 large carrots, diced into small chunks
05 -
2 garlic cloves, finely minced
06 -
2 tablespoons Worcestershire sauce
07 -
2 tablespoons tomato concentrate
08 -
1 cup freshly sliced mushrooms
09 -
1 cup of beef stock (broth)
10 -
1 ½ cups of dark Irish beer, like Guinness
11 -
1 teaspoon dried thyme for seasoning
12 -
1 teaspoon regular salt
13 -
½ teaspoon ground black pepper
14 -
1 tablespoon regular flour for thickening
→ Pastry Ingredients
15 -
1 store-bought puff pastry sheet
16 -
1 egg yolk for brushing
17 -
1 tablespoon milk to mix with yolk
# Instructions:
01 -
Warm a chunky pan over medium-high heat. Add 1 tablespoon of the olive oil, then cook the meat in smaller portions until both sides are browned. Pull them out when done and leave aside.
02 -
Toss the rest of the oil into the same pan, and throw in your onions, carrots, and garlic. Turn them about until they're soft. Put the mushrooms in next and stir around for a couple of minutes.
03 -
Mix in some tomato paste and Worcestershire, making sure it blends well. Slowly pour in the Irish beer and beef stock, giving everything a nice stir. Bring to a low boil.
04 -
Move the browned beef back into the pot. On top of it, sprinkle thyme, a pinch of salt, and black pepper. Cover the pot and let everything simmer for about an hour and a half. Stir it once in a while. To thicken, combine that flour with water and add to the pot if needed.
05 -
Set your oven to 375°F (around 190°C). Get the beef mixture into an oven-safe dish or skillet.
06 -
Stretch out your puff pastry sheet over the bowl, pressing it against the rims to close it off. Grab your egg yolk and milk mix, brush it gently all over the pastry. Don’t forget to cut a few steam holes on top.
07 -
Pop it in the oven for 30-35 minutes. Keep it there until the top looks flakey and golden-brown. Give it 5 minutes to cool down a tad before dishing out.
# Notes:
01 -
Perfect for cozy evenings or to celebrate St. Paddy's Day with friends.
02 -
Make the beef filling a day before to give it an even better taste.
03 -
Want extra depth in flavor? Toss in a bay leaf when simmering!