Irish Steak Pie (Print Version)
# Ingredients:
→ Filling Ingredients
01 -
2 pounds beef chuck, chopped into small chunks
02 -
1 large onion, diced finely
03 -
2 tablespoons of olive oil, divided
04 -
1 cup mushrooms, cut into slices
05 -
2 carrots, cut into small pieces
06 -
2 garlic cloves, finely minced
07 -
1 tablespoon Worcestershire sauce
08 -
2 tablespoons of tomato paste
09 -
1 teaspoon salt
10 -
½ teaspoon ground black pepper
11 -
1 teaspoon dried thyme
12 -
1 cup beef broth (use store-bought or homemade)
13 -
1 ½ cups Irish stout (like Guinness)
14 -
1 tablespoon of flour to thicken the sauce
→ Pastry Topping
15 -
1 egg yolk (for brushing)
16 -
1 sheet puff pastry dough
17 -
1 tbsp milk to mix with egg yolk
# Instructions:
01 -
Pour a tablespoon of oil into a big pan over medium heat. Spread out the beef in batches, letting each batch brown properly. Remove and keep aside while you finish this step.
02 -
Using the same pan, add a little more oil. Toss in the onion, garlic, and carrot. Let them soften up while stirring. Add the mushrooms and keep cooking for a couple of minutes.
03 -
Stir in the Worcestershire sauce and tomato paste until everything's coated. Add the beef broth and stout. Let this bubble gently.
04 -
Put the browned beef back in the pan. Add the thyme, salt, and pepper. Cover and leave to cook slowly for about 90 minutes, stirring once in a while. If it needs to thicken, mix a tiny bit of water with flour and stir it in.
05 -
Set your oven to 375°F (190°C) to preheat. Move the cooked beef mixture into an oven-safe dish like a skillet or baking dish.
06 -
Roll the puff pastry out if needed. Place it on top of the filling, pressing the edges down. Combine milk with egg yolk and brush it over the top. Poke a few holes in the pastry so it doesn’t puff too much while cooking.
07 -
Pop it in the oven for 30–35 minutes. Bake until the top looks golden and flaky. Let it sit for about five minutes before dishing it up.
# Notes:
01 -
This warm and hearty Irish-style pie is great for St. Paddy’s or a relaxed evening meal.
02 -
Make the filling a day ahead to save time and develop richer flavors.
03 -
For extra depth, toss in a bay leaf during the simmer time.