Irish Steak, Stout and Cheddar Cheese Pie
This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.
One of my favorite things about my job is when my kids or my husband walk in the front door and exclaim, “Oh my gosh, Mom, it smells so good in here! What are you doing and what are we having for dinner?” They love it when I reply, “This is for a photoshoot I’ll be finishing tomorrow. For now, you’ll have to order a pizza.”
Sadly this was the truth for them, but when they did get the chance to try it, it was a total hit. This is a great make-ahead St. Patrick’s Day-inspired meal that features one of my favorite secret ingredients: stout beer! Don’t fear the thought of cooking with stout beer. When paired with a hearty cut of meat, it is truly out of this world.
Irish Steak, Stout and Cheddar Cheese Pie
Servings: 6-8
Ingredients
- 3 lbs. Heinen's CARE Certified chuck roast
- 3 Tbsp. all-purpose flour
- 1 Tbsp. coarse Kosher salt
- 1 tsp. black pepper
- 5 Tbsp. olive oil, divided
- 1 ½ cups Heinen's beef stock
- 1 Tbsp. molasses
- 1 large sweet onion, chopped
- 16 oz. baby portobello mushrooms, trimmed and washed
- 1 Tbsp. tomato paste
- 4 fresh thyme sprigs
- 2 12 oz. bottles Guinness stout beer
- 1 cup Irish cheddar cheese, grated
- 1 lb. frozen, puff-pastry, thawed
- 1 egg yolk, lightly beaten
Instructions
- Cut the roast into 1-inch pieces.
- In a large bowl, combine the flour, salt and pepper. Toss the pieces of roast with the flour mixture until each piece is thoroughly coated.
- In a Dutch oven, heat 3 Tbsp. of oil over medium-high heat. Cook the beef in batches until browned on all sides. Transfer the browned beef to a bowl.
- Heat the remaining 2 Tbsp. of oil in the same skillet. Add the onions and mushrooms and cook 6-7 minutes, or until slightly caramelized.
- Add the tomato paste, thyme sprigs, stout, molasses and beef stock to the Dutch oven.
- Add the browned beef back to the pot.
- Heat over medium-high heat until the mixture comes to a boil. Reduce the heat and simmer gently with the lid slightly askew for 1 1/2 hours. At the end of the cooking time, test the mixture for seasoning and add more salt, if needed.
- Let the mixture sit until cooled. Remove the thyme sprig stems. At this point, if you’d like, you can let this rest overnight in the refrigerator and make the pie the next day.
- Preheat the oven to 425° F.
- Roll out the thawed puff pastry and cut it to fit a 9-inch ceramic pie pan, leaving about a 1-inch margin all around.
- Gently mix the grated cheese into the cooled meat filling. Ladle the meat filling into the ungreased pie pan and pile high.
- Brush water around the edge of the pie pan. Place the cut puff pastry over the top. Roll the overhang to form an edge and make an indentation with your thumb to make a pretty design. Press down gently so that the pastry sticks to the dish. You can use the remaining puff pastry to cut out shapes for decoration.
- Place the pan on a baking sheet. Brush the top with beaten egg yolk and make 4 slashes on the top to allow steam to escape while baking.
- Bake for 20 minutes, then reduce the heat to 400° F and bake for an additional 5 minutes, or until the pastry is golden brown and the filling is bubbling.
- Remove from the oven and let sit briefly to cool. Garnish with a fresh thyme sprig if desired.
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