Steak and Guinness Pie

Looking for something different to serve on St. Patrick's Day besides corned beef and cabbage? Look no further! Jen first introduced this delicious dish to our family a year ago and we knew it was worth repeating. Why, oh why, did we let a year pass without making it again? A few days ago I prepared it for our small group's Irish-themed pot luck dinner and it was a hit with them, as well. This mouth-watering pie just might become your new favorite for your St. Patrick's celebration. And what's not to like about a dish that calls for Guinness!


Steak and Guinness Pie

Veggies:
2 large onions, chopped
2 large stalks celery, sliced
4 large carrots, sliced
A small bag radishes, trimmed and halved - I was skeptical about using these but they are great! If you don't tell your family they are radishes, they won't be able to tell the difference.

Cook over medium high heat in a Dutch oven with a few splashes of olive oil, until onions are translucent. Remove to a bowl.
Meat:
2.5 pounds stew beef, cut in bite-sized pieces
1/2 C flour

1 teas. Kosher salt
fresh black pepper
1 Tablespoon paprika- I used smoked paprika

Dredge meat in flour and brown in the same pan with an additional tablespoon of oil. Add veggies and stir. Lower heat to medium and add gravy and seasoning ingredients.

Gravy:
1 can Guinness Draught
1 cup good organic, fat free chicken broth
2 Tablespoons tomato paste

Seasonings:
1 sprig fresh rosemary
2 full sprigs fresh thyme
1 bay leaf
2 heaping Tablespoonfuls Dijon mustard

Cover and simmer over medium heat for one hour, stirring occasionally. Uncover and simmer another one hour over low, stirring occasionally. Add 2/3 C of shredded sharp cheddar cheese and simmer another 15 minutes until stew is thick. Adjust salt and pepper if needed. Meanwhile...

For the Pie:
Preheat oven to 400 degrees.
Defrost 2 sheets puff pastry. In a deep casserole dish, one that works with the size of the pastry sheets, place one sheet of pastry and prick with a fork. Bake about 5 minutes. Add stew and top with second sheet of pastry. Brush with 1 egg yolk whisked with 2 tsp. water. Bake for 15 minutes or until pie is golden brown. Serve with buttered peas and a Guinness. Serves 6-8.

Happy St. Patrick's Day!