Stout Pub Pie
A St. Patrick’s Celebration Dinner
By Rosie Hatch
To celebrate St. Patrick’s Day in style, we created a Pub Stout Pie! This recipe was made with Narwhal Imperial Stout by Sierra Nevada. However, you can use any stout that you have available to you! Check out the notes section in the recipe for beer recommendations!
- Large Skillet
- large bowl
- 10 oz ramekins, or a pie dish
- 1 lb sirloin steak cubed
- 3 tbsp flour
- 1 tsp salt
- 1 tsp cracked pepper
- 2 tbsp olive oil
- 1 yellow onion diced
- 2 garlic cloves minced
- 2 carrots chopped
- 2 celery stalks chopped
- 8 oz baby belly mushrooms sliced
- 4 cups stout beer
- 1 tsp fresh thyme minced
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- salt and pepper to taste
- 1 sheet frozen puff pastry thawed
- 1 egg whisked
- 1 tbsp cornstarch (optional - to thicken)
- Cut steak into bite-sized cubes.
- In a bowl, add cubed steak with flour, salt, and pepper.
- In a large skillet, over medium heat, add the oil and sear the beef on all sides until brown and crisp.
- Set meat aside.
- In the same pan, add onion and garlic.
- Cook until translucent, then set aside with the meat.
- Pour in about 1 cup beer into the empty pan to deglaze and remove any of the browned bits (this will add flavor to the filling!)
- Heat a large stockpot, over medium heat.
- Add a dash more of oil
- Add meat, mushrooms, onions, garlic, celery, and carrots.
- Pour in your beer from the other pan, then the rest of the beer into your stock pot.
- Bring to a boil.
- Add in seasonings.
- Reduce heat to low and cover for about an hour and a half, stirring occasionally.
- Once it is done, you can spoon out about a cup of the broth into a bowl and whisk in cornstarch to create a slurry.
- Pour it back into the filling and bring back to medium heat. This will yield a thicker consistency.
- Preheat oven to 400° F.
- Pour filling into ramekin or pie dish.
- Roll out pastry and cut into circles to cover the tops of your bowls.
- Cover with pastry.
- Crack an egg into a bowl and beat it thoroughly with a fork.
- Add 2 tablespoons of water and a pink of salt. Stir until combined.
- Brush dough with egg wash.
- Either bake right on top of your bowls filled with the filling, or on a parchment paper to bake separately for 15 minutes or until gold brown.
- Serve hot!
- Dragon's Milk by New Holland Brewing
- Origin: Holland, MI
- ABV: 11%
- IBU: 30
- Speedway Stout by AleSmith Brewing Company
- Origin: San Diego, CA
- ABV: 12%
- IBU: 70
- Sin Tax by Mother Earth Brewing Company
- Origin: Vista, CA
- ABV: 8.1%
- IBU: 55
- Narwhal Imperial Stout by Sierra Nevada Brewing Co.
- Origin: Chico, CA
- ABV: 10.2%
- IBU: 60
- Shakespeare Oatmeal Stout by Rogue Ales
- Origin: Newport, OR
- ABV: 5.7%
- IBU: 60