Ireland-born chef Patrick Reilly serves this hearty meat pie at his downtown Memphis eatery, the Majestic Grille. Guinness is the go-to beer, but heâ€™ll occasionally swap in Ghost River Black Magicâ€”a schwarzbierâ€”for some local flavor.
Makes: 8 to 10Ingredients:
- 1⁄4 cup all-purpose flour
- kosher salt and fresh-ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 pound stew beef cut in 1-inch pieces
- 4 slices thick sliced bacon, cut into 1-inch pieces
- 1 medium onion diced ÂĽ-inch
- 1 celery stalk diced ÂĽ-inch
- 2 cloves garlic, chopped
- 4 ounces button mushrooms, quartered
- 1 12-ounce bottle dark beer
- 2 Bay leaves
- 1 sprig fresh thyme
- 1 cup beef stock
- 1 (17.25 ounce) package frozen puff pastry, thawed
- 1 egg yolk, beaten with 2 teaspoons water and a pinch of salt
• Season the flour with salt and pepper. Heat the oil in a 12-inch skillet until hazy but not smoking.
• Dredge the beef in the flour, shake off excess and brown in skillet, working in two batches. Remove and keep warm.
• Reduce heat to medium-low, add bacon and let render a few minutes. Add onions and celery, and cook until lightly browned. Add garlic and mushrooms and cook about 3 minutes.
• Add the beer and let reduce by ¾. Add the beef stock, bay leaves, thyme and cooked beef. Reduce heat to low and simmer about 1 hour or until the beef is tender. Remove the bay leaves and thyme, let cool in the skillet to room temperature, then refrigerate overnight.
• Roll the puff pastry into a 13-inch disc. Cover the chilled skillet with the pastry and brush the top with the egg wash. Bake in a 350-degree oven until the pastry is golden brown and the meat heated through.