Steak and Stout Pie from Tom Devlin

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In honor of St. Patricks Day, we are sharing a wonderful traditional Irish recipe, Steak and Stout Pie. Tom Devlin, CEO of Superior Dining Group, which owns famed establishments like Porter Belly's, Devlin's and Warren Tavern, shared the recipe with us. The pie has a warm rich savory flavor with a traditional flakey pie crust which will leave you wanting every last crumb. He recommends enjoying it with a Guinness!

Serves 4


Ingredients

  • 3 Tablespoons All-Purpose Flour

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

  • 2 lb Boneless Chuck Steak Or Eye Of Round Steak, Cut Into 1-Inch Pieces

  • Vegetable Oil, For Frying

  • 1 1/4 Cups Meat Stock

  • 1 Onion, Coarsely Chopped

  • 8 Ounces Cremini Mushrooms, Stems Discarded, Caps Quartered

  • 1 Tablespoon Tomato Paste

  • 2 Teaspoons Chopped Fresh Thyme

  • 1 Cup Stout

  • 1 Pound Store-Bought Puff Pastry

  • 1 Egg Yolk, Lightly Beaten

Instructions

  • Combine the flour, salt and, pepper in a bowl, then toss the beef in the mixture until evenly coated.

  • Heat 3 tablespoons of oil in a large skillet, over medium-high heat. Cook the beef, in batches and transfer to a flameproof casserole dish. De-glaze the skillet with 1/4 cup of stock, and add the liquid to the casserole dish.

  • Heat another 1-2 tablespoons of oil in the skillet and cook the onion and mushrooms for 6-7 minutes, until soft. Add to the casserole dish, with the tomato paste, thyme, stout, and remaining stock. Heat the casserole dish over medium-high heat, bring to a boil, then simmer gently with the lid slightly askew for 1 1/2 hours. Check the seasoning.

  • Drain the meat mixture in a strainer set over a bowl, reserving the liquid. Let rest until cool.

  • Preheat the oven to 425 degrees Fahrenheit. Put a baking sheet in the oven to heat.

  • Divide the meat mixture among four individual 1 3/4-cup pie plates with a flat rim or ovenproof bowls. Pour in enough of the liquid to not quite cover the filling. Dampen the rims of the pie plates.

  • Cut the pastry into quarters. Roll out each piece to about 1 inch bigger than the pie plates. From each quarter, cut a 1/2-inch strip and press it onto a dampened rim. Brush with egg yolk, then drape the pastry on top, covering the strip. Trim, crimp the edges with a fork and make three slashes down the middle. Decorate the top with shapes cut from the trimmings. Brush with the remaining egg yolk.

  • Place the pies on the preheated baking sheet and bake in the preheated oven for 20 minutes. Reduce the heat to 400 degrees Fahrenheit and bake the for an additional 5 minutes.