Rating: 4.5 stars
95 Ratings
  • 5 star values: 74
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3

A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.

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  • Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.

  • Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

Nutrition Facts

500 calories; protein 21.8g; carbohydrates 28.6g; fat 31.7g; cholesterol 77.2mg; sodium 258.8mg. Full Nutrition
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