Steak And Stout Pie Food

STEAK AND IRISH STOUT PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place steak cubes onto a plate and sprinkle with flour.
• Place lard and bacon into a large skillet over medium heat; heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.
• Transfer steak mixture to a large casserole dish.
• Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.
• Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.
• Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.
• Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).
• Line a deep-dish 9-inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
• Spoon cooked steak filling into the partially-baked pie crust.
• Cover steak filling with second pie crust; pinch the top crust against the bottom crust to seal tightly.
• Bake pie until top crust is golden brown, 10 to 15 minutes.

STEAK AND GUINNESS PIE - JAMIE OLIVER

Steps:

• Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
• Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
• Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
• To make pies:.
• Preheat your oven to 375 degrees F.
• Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
• Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
• Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.

STEAK AND STOUT PIE

Steps:

• For the pastry base, check the shortcrust pastry sheet is large enough to line the base of your pie dish. If necessary, roll it out a little more on a lightly floured surface. Carefully transfer the pastry and line the base and sides of the pie dish, leaving a small overhang at the top (which will be used to seal the lid). Place in the fridge until ready to use.
• Preheat the oven to 160C/140C Fan/Gas 3.
• For the pie filling, heat the oil in a large ovenproof casserole over a high heat. Season the beef and sear the steak in batches, until evenly browned. Transfer to a plate or bowl. Reduce the heat and add a drizzle more oil if necessary. Soften the onions, celery and garlic in the same pan for around 8-10 minutes, stirring frequently. Add the beef and any meat juices back to the pan and stir in the flour until incorporated. Add the thyme, bay leaves and stock.
• Pour in the stout and add the mushrooms and carrots. Season with salt and pepper and bring to the boil. Transfer to the oven and cook for 2-2½ hours until the beef is tender. Remove from the oven.
• Taste the pie filling to check the seasoning. Discard the bay leaves and any thyme twigs. Set aside to cool (if you are short of time, spread out the filling on a large baking tray to help it cool faster) - it should be cold enough to avoid melting the fat in the pastry. Once cool, use a slotted spoon transfer the filling into the pastry-lined pie dish and add enough sauce to just cover. Pass any leftover sauce through a sieve and set aside to use as gravy to serve alongside the pie.
• Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray.
• For the pastry lid, brush a little beaten egg around the lip of the shortcrust pastry and place the puff pastry on top. Press together to seal, trim the excess and use a fork to crimp the edges. Cut a small cross in the centre of the pastry lid to allow steam to escape. Use any pastry trimmings to make decorations and use a little beaten egg or water to secure them to the pie. Brush the top of the pie with the remaining egg.
• Place the pie on the preheated baking tray and bake for 30-35 minutes or until the pastry is crisp and golden. Reheat the gravy and serve alongside the pie.

BEEF POTPIES WITH CHEDDAR-STOUT CRUST

Steps:

• Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
• Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams

CROCKPOT STEAK AND STOUT PIE

Steps:

• In a large bowl, combine the flour, 2 tsp salt, and 1 tsp pepper. Toss the beef in the flour mixture to coat. Transfer the mixture (including excess flour) to a 6-quart crockpot and then add the carrots, onion, garlic, and thyme.
• Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours. Add the potatoes and continue cooking until the meat and the potatoes are fork-tender, about 1 1/2-2 hours more.
• Position a rack in the center of the oven and heat the oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray. On a lightly floured surface, roll the puff pastry sheet into a 10x14 inch rectangle.
• Put it on the prepared baking sheet and bake until golden-brown, 15 to 18 minutes. Remove from the oven, let cool slightly on a rack, and cut into quarters.
• Lay the puff pastry quarters in 4 wide, shallow bowls and spoon the stew over the pastry.