Steak and Guinness Pie

Steak and mushroom pot pie with puff pastry crust in a bowl.

5 from 4 votes

Steak and Guinness Pie is a hearty beef and mushroom pot pie cooked in a delicious gravy with a puff pastry crust. Make this hearty meal to celebrate St. Patrick's Day or anytime the craving for comfort food strikes.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Beef

Cuisine: Irish

Keyword: Irish Pub Steak Pie, steak and mushroom pie, steak pot pie

Servings: Pies

Calories: 445kcal

Author: Milisa

Ingredients

1 1/4 pounds Sirloin Steak cut into 2 inch chunks
1 large onion sliced
2 tablespoons olive oil
1 1/2 teaspoons brown sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried thyme
1 teaspoon ground rosemary
2 teaspoons kosher salt divided
1/2 teaspoon black pepper
4 slices bacon drippings reserved
2 stalks celery diced
2 medium carrots sliced
8 ounces baby portabella mushrooms sliced
1 pound russet potatoes peeled and diced
1/4 cup bacon drippings or olive oil
1/4 cup all purpose flour
12 ounce Guinness Stout
3 cups beef broth
1 ounce bittersweet chocolate optional
2 sheets frozen puff pastry
1 egg
1 tablespoon water

Instructions

Place steak chunks in a bowl.
Drizzle olive oil over steak and onions. Toss to coat.
In a bowl combine the brown sugar, garlic, thyme, rosemary, 1 teaspoon salt and pepper. Sprinkle over the steak and toss to coat well.
Prepare a grill fire to 350°.
Cook the steak chunks and onion over indirect fire with the grill closed for 5 minutes.
Turn the steak and onions and continue to cook another 7 - 10 minutes until steak reaches 140°.
Remove from grill. Cool 10 minutes. Dice the steak and onions and set aside.
Alternately, cook the steak and onions in a dutch oven or large pan with 2 tablespoons of olive oil over medium-high heat, until seared on all sides, about 15 minutes.
Meanwhile, cook the bacon in a dutch oven or deep pan until crisp. Remove bacon to a paper towel lined plate and set aside.
Cook the carrots and celery in the bacon drippings over medium for 3 minutes, stirring occasionally. Add the mushrooms and continue to cook until vegetables are softened.
Remove vegetables and set aside.
Add additional bacon drippings or olive oil to the pan with the all purpose flour. Season with 1 teaspoon salt and whisk continually about 3- 4 minutes until flour starts to brown.
Pour in Guinness Stout and whisk until combined.
Whisk in the beef broth and bring the mixture to a boil.
Add diced potatoes to the gravy and cook for about 5 minutes.
Stir in the reserved vegetables.
Next add in the steak and onions.
Grate the chocolate into the filling.
Crumble the bacon and add to the pan, stirring until well combined.
Remove from heat.
Spoon the filling into 2 9- inch pie plates.
Roll the puff pastry out on a lightly floured board.
Place over the filling and trim the edges.
Make a few slits with a sharp knife to vent the filling.
Beat the egg with a tablespoon of water and brush over the puff pastry.
Bake the pies for 45 minutes to 1 hour.
Remove from oven and allow to rest about 10 minutes before serving.

Notes

Beef: We used sirloin steak, chuck steak or stew meat will also work for this recipe.

Bittersweet Chocolate: It may seem odd to add chocolate to the beef pot pie but it cuts the bitterness of the gravy and you never know it's there. It's optional of course.

Vegetables: We used potatoes, carrots, celery and mushrooms. Use any vegetables that you prefer.

Storage: Cover with plastic wrap and refrigerate up to 3 days.

Reheat: Reheat in a covered skillet over medium heat for about 8 - 10 minutes or in an oven safe dish in a 350° oven for 20 minutes.

To Freeze: Do not brush egg wash over puff pastry before freezing. Wrap pie dish in 2 layers of plastic wrap and a layer of aluminum foil. Label and freeze up to 3 months.

To Bake: When you are ready to bake, remove from freezer. Remove plastic wrap and foil and brush with egg wash. Bake for 1 - 1 ½ hours until puff pastry is browned and filling is heated through.

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