Steak and Mushroom Pie

Steak and Mushroom Pie

Tender chunks of beef and meaty mushrooms in a rich sauce made with Guinness and fresh herbs topped with buttery puff pastry and baked to bubbly perfection.

Ingredients: 2 cups beef stock,4 carrots, cut into 1/4-inch rounds,2 1/2 pound chuck roast, cut into large chunks,2 tablespoons cornstarch,1/2 cup dark beer (I used Guinness),1 egg,1 sprig fresh rosemary,3 sprigs fresh thyme,2 garlic cloves, peeled and crushed,2 tablespoons extra-virgin olive oil,1 large onion, chopped,1 (8-ounce) package sliced portobello mushrooms,1 sheet of puff pastry, thawed,salt and pepper to taste,2 tablespoons tomato paste,1/4 cup water,1 tablespoon worcestershire sauce

Instructions:

  1. Heat olive oil in a large skillet over medium heat.While the oil heats, cut your beef into 1-inch pieces, trimming the fat as needed.
  2. Sprinkle the beef cubes with a generous pinch of salt and pepper.Brown the beef in two batches.
  3. Add the browned beef, onion, mushrooms, carrots, beer, stock, worcestershire sauce, thyme, rosemary, garlic, and a generous pinch of salt and pepper to the bowl of your slow cooker. Cook on low for 7 hours.After the 7 hours, turn your slow cooker to high. Stir in the tomato paste.
  4. Whisk cornstarch with 1/4 cup of water and add it to the slow cooker. Cover and cook on high for 15-20 minutes, or until the mixture thickens. Season with salt and pepper to taste.Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper to catch any liquid that might bubble over.
  5. Transfer the mixture to individual oven-proof ramekins or an 8-inch-by-8-inch casserole dish.
  6. Cut out the puff pastry to fit the size casserole dish(es) you're using to bake the pie(s). I find it easiest to cut the puff pastry shapes by placing each individual ramekin directly on top of the puff pastry and cutting around them with a knife. Make sure you cut the pastry shapes a little larger than the ramekin so the puff pastry overlaps the sides of the ramekin.
  7. Place the puff pastry on top of the beef mixture and pinch the pastry to the sides of the ramekin. Score the pastry with a knife in the center.
  8. Whisk the egg in a small bowl.
  9. Brush the top of the puff pastry with the egg wash using a pastry brush.
  10. Bake for 25-30 minutes, or until the pastry is golden brown.
  11. Serve hot.

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