Description
A hearty and comforting Irish Steak and Mushroom Pie featuring tender beef stew meat and savory mushrooms in a rich, flavorful gravy, all encased in a golden, flaky puff pastry crust. Perfect for a satisfying main course meal.
Ingredients
Scale
Meat and Vegetables
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
For Cooking
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup Guinness or dark beer (optional)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pie Assembly
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Brown Beef: Preheat your oven to 400°F (200°C). In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes in batches, ensuring a nice sear on all sides. Remove each batch and set aside on a plate.
- Sauté Vegetables: In the same skillet, add the chopped onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant. Add the sliced mushrooms and cook for an additional 5 minutes until the mushrooms release their moisture and start to brown.
- Make the Gravy: Sprinkle the flour over the vegetable mixture and stir to coat evenly. Gradually pour in the beef broth and Guinness (if using), stirring constantly to prevent lumps and to thicken the sauce.
- Combine and Simmer: Return the browned beef to the skillet with the gravy. Add Worcestershire sauce, thyme, salt, and black pepper. Stir to combine and let the mixture simmer gently for 10 minutes to meld the flavors.
- Assemble the Pie: Pour the beef and mushroom filling into a pie dish. Roll out or place the thawed puff pastry sheet over the top, trimming any excess pastry. Seal the edges to the dish to prevent leaking. Brush the surface of the pastry with the beaten egg for a glossy finish and cut slits in the pastry to allow steam to escape during baking.
- Bake: Place the pie in the preheated oven and bake for 25 to 30 minutes until the pastry is golden brown and puffed up.
- Cool and Serve: Remove the pie from the oven and let it cool for about 5 minutes before serving to allow the filling to set slightly and to avoid burns.
Notes
- For an even richer and creamier filling, add a splash of cream just before baking the pie.
- Shortcrust pastry can be used instead of puff pastry for a more traditional pie texture.
- This pie reheats well in the oven and can be frozen before baking for later use.
