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Savory Beef and Stout Pie
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Savory Beef and Stout Pie

Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
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!