Savory Beef and Stout Pie

For as long as I can remember, my friend Nathan has hosted a Saint Patrick’s Day party where he serves masterfully homebrewed dry Irish Stout and fork-tender corned beef brisket with cabbage and potatoes.  These parties are tradition and something that I look forward to every year as a way to enjoy not only the food, but also Nathan’s bright smile, infectious laughter and offer of a shot of Irish Whiskey upon arrival. 

There may not be a party this year, but I am determined to keep the Saint Patrick’s Day festivities alive, even if it’s limited to the confines of my own home with family.  To kick-off the Saint Patrick’s celebration, I’ve created a fantastic Savory Beef and Stout Pie. It’s loaded with delicate pieces of tenderloin steak, creamy potatoes and carrots and earthy mushrooms.  The vegetables are coated in a velvety thyme and stout-infused gravy and topped with a flaky and buttery puff pastry crust.  This pie is a delicious way to kick-off the Irish holiday, especially when served with a cold glass of stout or a Slopeswell Cider. Sláinte (slawn-CHA) to my friend, Nathan, and sláinte to a safe and happy Saint Patrick’s Day for all.  

To make this pie, start by liberally seasoning a one pound beef tenderloin on all sides with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.  Let the steak sit on the counter for about 15 minutes while you prep the vegetables.  Wash, peel and cube four medium-size carrots and three to four medium-sized Yukon potatoes, or about 1 ½ cups of chopped carrot and 2 cups of chopped potatoes.  Add the vegetables to a pot of boiling water and cook for 10 minutes or until firm-tender.  Drain and set aside.  Preheat your oven to 375 deg F.

Heat up a large cast-iron skillet and sear the steak on all sides to brown the steak and bring the internal temperature up to rare, or 120 deg F.  My tenderloin took about 18 minutes to cook, but the cook time will vary depending on the thickness of your steak.  Use a meat thermometer like this one to check for doneness.  When the steak is done, place it on a plate and set it aside to rest.

Using the same skillet, melt 6 tablespoons of butter in the pan, then add one cup of chopped onion and 1 cup of chopped mushrooms.  Saute the vegetables until the onions are translucent, about 5-8 minutes.  Next, add one cup of flour, two teaspoons of dried thyme, 2 teaspoons of Morton’s kosher salt (or a bit more if using Diamond brand), and ½ teaspoon of black pepper to the pan.  Cook for one minute, stirring the flour continuously. Add one bottle of stout beer (something mild and slightly sweet, such as Guinness) and two cups of beef stock to the flour mixture and whisk until smooth.  Once smooth, season the gravy with one tablespoon of Worcestershire sauce and one tablespoon of lemon juice.  Stir, taste the gravy for seasoning and add additional salt if necessary.  Chop the steak into bite-sized cubes and add it to the gravy, along with the cooked carrots and potatoes.  Stir to combine.  Pour contents into a buttered 9”x13” oven-proof dish.

Roll out a sheet of puff pastry to just larger than the dish you are using.  Lay it on top of the meat mixture, tucking in the sides to seal.  Cut a few slits into the top of the puff pastry to allow steam to escape while the pie bakes.  Brush the puff pastry with an egg wash (one egg whisked with one tablespoon of cold water) and bake the pie at 375 deg F for 30-35  minutes or until the contents are hot and bubbly and the top of the pie is golden brown.  Let the pie rest for 5 minutes before serving.  Enjoy this Savory Beef and Stout Pie with a nice glass of stout or a Slopeswell Cider and enjoy! Sláinte!

Print Recipe

Savory Beef and Stout Pie

Prep Time30 minutes mins

Cook Time35 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course

Servings: 8 servings

Ingredients

• 1 pound beef tenderloin, seasoned with salt and pepper
• 1½ cup chopped carrot
• 2 cups chopped Yukon potatoes
• 6 tbsp butter
• 1 cup chopped onion
• 1 cup chopped mushrooms
• 1 cup all-purpose flour
• 2 tsp dried thyme
• 2 tsp kosher salt + more to taste
• ½ tsp black pepper
• 1 bottle stout beer (such as Guinness)
• 2 cups beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 sheet puff pastry
• 1 egg + 1 tablespoon of water (for egg wash)

Instructions

• Season tenderloin with salt and pepper and set aside.
• Preheat oven to 375°F.
• Wash, peel and cube potatoes and carrots and add to a large pot of salted boiling water. Cook for about 10 minutes or until firm-tender. Drain and set aside.
• Heat up a large cast-iron skillet and sear the steak to brown the outside and bring the internal temperature of the steak up to 120°F. Cook times will vary and depend on the thickness of the steak. Use a meat thermometer to verify doneness. Place cooked steak on a plate to rest.
• Using the same skillet, melt butter. Add chopped onions and mushrooms to the butter and sauté until the onions are soft and translucent, about 5-8 minutes. Next, add flour, two teaspoons of dried thyme, two teaspoons of kosher salt and ½ teaspoon of black pepper. Stir and cook for one minute.
• Add one 12 ounce can of stout beer and two cups of beef stock to the flour mixture and whisk continuously until smooth and thick. Add Worcestershire sauce and lemon juice, taste, and add additional salt if necessary. Chop the steak into bite-sized pieces and add to the pan of gravy, along with the potatoes and carrots. Pour contents into a buttered 9"x13" oven-proof dish.
• Roll out a sheet of puff pastry to just larger than the baking dish. Lay the dough overtop of the meat mixture, tucking in the sides to seal. Cut a few slits into the top of the pastry to allow steam to escape while baking. Brush the pastry with an egg wash and bake the pie at 375°F for about 30-35 minutes or until hot and bubbly and golden brown on top.
• Let the pie rest for 5 minutes before serving. Enjoy!