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Beef, Mushroom and Stout Pie | mylittlelarder.com

Steak, Mushroom and Stout Pie

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 4 -6
Author My Little Larder

Ingredients

  • 3 Tbsp plain flour
  • 1 tsp mustard powder
  • 1 tsp sea salt
  • 1 tsp freshly cracked black pepper
  • 1 kg 2.2lb chuck or blade steak, trimmed and cut into 2cm (3/4 in cubes)
  • 4 Tbsp olive oil + 1 Tbsp olive oil
  • 1 onion sliced
  • 3 cloves garlic crushed
  • 1 bottle approx 375mL/13oz dark stout
  • 1 cup beef stock
  • 2 Tbsp worcestershire sauce
  • 2 bay leaves
  • 1 Tbsp fresh thyme leaves
  • 2 tsp brown sugar
  • 2 cups brown/cremini mushrooms quartered
  • 1 quantity of rough puff pastry see below for recipe
  • 1 egg lightly beaten
  • 1 Tbsp water

Gordon Ramsay's Rough Puff Pastry

  • 2 cups 250g/0.5lb strong (high grade) plain flour
  • 1 tsp fine sea salt
  • 250 g 0.5lbbutter, at room temperature and in roughly 1cm (1/2in cubes)
  • approx 150ml 5 oz ice cold water

Instructions

For the filling:

  1. Preheat oven to 160C (325F).
  2. In a shallow dish mix together flour, mustard, salt and pepper. Toss beef in flour to coat. Shake off excess flour. Heat oil over a medium to high heat in a large dutch oven (see note 1). Add the beef and cook in batches for 3-4 min until browned on all sides (it doesn’t need to be cooked through just browned on the outside). Be sure not to overcrowd the pan or the beef will stew and not brown. Remove the beef from the pan and set aside.
  3. Reduce the heat to medium and add the onions with a pinch of salt. Cook for 3-4 minutes until the onions begin to soften. Add garlic and cook for another 2 minutes. Add stout, beef stock, worcestershire sauce, bay leaves, thyme and sugar. Bring the boil then turn off the heat. Add the beef back to the pan, cover with the lid slightly ajar and place in the oven to bake for 2 hours. If the sauce is still too runny and hasn’t quite made a thick rich gravy, then remove the lid completely and place back into the oven for 30 mins. Ensure you check every 10 min and stir to ensure the top doesn’t dry out.
  4. While the beef is cooking, make your puff pastry and prepare the mushrooms. See below for Gordon Ramsay’s Rough Puff Pastry (alternatively you can always use store bought puff pastry).
  5. For the mushroom, heat 1 Tbsp oil in a fry pan (skillet) over high heat. Add the mushrooms and cook for 3-5 min. Add the mushrooms to the beef mixture and, if possible, allow to cool (see note 2).
  6. Increase oven temperature to 190C (375F).
  7. Place the beef filling in one large pie dish (round or rectangular is fine) or four smaller pie dishes. On a lightly floured surface, roll out the rough puff pastry to just less than 0.5cm (1/4 in) thickness. Cut the pastry to the size of your pie pan(s) and place on top of the beef mixture. Trim the edges and crimp with a fork. Make an egg wash by mixing together the lightly beaten egg and water in a small bowl. Bush over the pie with a pastry brush. Using a knife make two small slits in the centre of the pie to allow the steam to escape.
  8. Place in the oven for approximately 30 minutes for one large pie, 25-20 minutes for smaller pies or until the pastry is golden and crisp.

Gordon Ramsay’s Rough Puff Pastry

  1. Sift flour and salt into a large bowl. Add butter and rub into the flour. You want all the butter mixed in but still be able to see chunks of butter. It should resemble breadcrumbs with some larger chunks of butter scattered through.
  2. Make a ‘well’ (hole) in the middle of the flour/butter mixture and add about 2/3 of the water. Mix into a firm dough adding more water if required. Take the dough, wrap in cling film and refrigerate for 20 min.
  3. Place dough on a lightly floured surface and knead gently. Roll dough in one direction until you form a rectangle that is approximately 20cm across and 50cm long (8in x 20in) with the short side closet to you. Once the pastry is rolled out you should see a marble like effect from the chunks of butter.
  4. Fold the top third down to the centre and the bottom third on top of that. Turn the dough a quarter turn and roll out again to 20cm x 50cm. Fold into thirds as before, cover with cling film and refrigerate for another 20-30 min prior to using.

Recipe Notes

Note 1: If you don’t have a dutch oven then use a heavy based saucepan and transfer the meat and liquid to a casserole dish with a fitted lid prior to putting in the oven.
Note 2: If time permits, allow the beef mixture to cool before adding the pastry. This ensures the bottom of the pastry doesn’t get soggy. But this step isn’t essential, it still works out just great if the beef is still warm.