Best Beef Stout Pie Recipes

BEEF AND STOUT PIE

Steps:

• In food processor, combine the flour, salt, sugar and pulse until blended, about 5 pulses. Add butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. if it is crumbly, add more water 1 tablespoon at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour. Remove dough from refrigerator and let stand 5 minutes. Sprinkle top of dough lightly with flour, place on lightly floured parchment sheet and roll out into a 12 x 16" rectangle. Sprinkle cheese over half of dough, then fold other half over the cheese. Roll out dough into a 16 1/2" square. Using paring knife, trim dough into a 16" round. Refrigerate dough until firm, about 10 minutes, then lay dough on top of pie and bake as directed in that recipe. Makes enough dough fora 16" round. In 5 1/2 quart Dutch oven over medium-high heat, warm 1 tablespoon oil. Cook mushrooms, onions, salt and pepper 12 minutes. Transfer to bowl. Season beef with salt and pepper. Dredge in flour. In same pot over medium high heat, warm 2 tablespoons oil . Sear 1/3 of beef 7 minutes; transfer to separate bowl. Add 1/2 cup water to pot; scrape up browned bits. Pour into separate bowl. Repeat twice with rest of beef. Return pot to medium-high heat. Add garlic and tomato paste; stir 30 seconds. Add beef, stout, broth and reserved liquid; scrape up browned bits. Add mushrooms, onions, carrots, potatoes and thyme; bring to a boil. Cover; simmer over medium-low heat, stirring occasionally, 3 hours. Preheat oven to 400F. Brush rim of pot with water. Lay pastry on top; let it droop onto filling. Trim dough to 1"; crimp to seal. Brush with egg mixture. Cut 4 slits. Bake 30 minutes.

STILTON PASTRY FOR BEEF AND STOUT PIE

Steps:

• Directions: In a food processor, combine the flour, salt and sugar and pulse until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour. Remove the dough from the refrigerator and let stand for 5 minutes. Sprinkle the top of the dough lightly with flour, place on a lightly floured sheet of parchment paper and roll out into a 12-by-16-inch rectangle. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough into a 16 1/2-inch square. Using a paring knife, trim the dough into a 16-inch round. Refrigerate the dough until firm, about 10 minutes, then lay the dough on top of the beef and stout pie and bake as directed in that recipe. Makes enough dough for a 16-inch round.

BEEF & STOUT PIE

Steps:

• Return the pot to medium-high heat. Add the garlic and tomato paste and cook, stirring constantly, for 30 seconds. Add the beef, stout, broth and reserved liquid, stirring to scrape up the browned bits. Add the mushrooms, onions, carrots, potatoes and thyme and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef and vegetables are tender, about 3 hours. Preheat an oven to 400°F. Brush the rim of the pot with water. Lay the pastry round on top, allowing it to droop onto the filling. Trim the dough, leaving a 1-inch overhang, and crimp to seal. Brush the pastry with the egg mixture, then cut 4 slits in the top of the dough. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving. Serves 8 to 10. *Stilton Pastry: In a food processor, combine the flour, salt and sugar and pulse until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour. Remove the dough from the refrigerator and let stand for 5 minutes. Sprinkle the top of the dough lightly with flour, place on a lightly floured sheet of parchment paper and roll out into a 12-by-16-inch rectangle. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough into a 16 1/2-inch square. Using a paring knife, trim the dough into a 16-inch round. Refrigerate the dough until firm, about 10 minutes, then lay the dough on top of the beef and stout pie and bake as directed in that recipe. Makes enough dough for a 16-inch round.