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Steak and Mushroom Pie

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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 he’ll occasionally swap in Ghost River Black Magic—a schwarzbier—for some local flavor.

Makes: 8 to 10

Ingredients:
  • 14 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

Instructions:

• 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.

 


 

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