Best Meat And Mushroom Pub Pies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF, MUSHROOM AND GUINNESS® PIE



Beef, Mushroom and Guinness® Pie image

A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor.

Provided by Melanie Booth

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h

Yield 6

Number Of Ingredients 17

3 tablespoons olive oil, divided
1 pound cubed beef stew meat
2 slices bacon, chopped
1 white onion, chopped
1 carrot, sliced
⅓ pound crimini mushrooms, sliced
1 clove garlic, crushed
1 teaspoon white sugar
1 ½ tablespoons all-purpose flour
1 cup Irish stout beer (such as Guinness®)
1 ¼ cups beef stock
½ teaspoon ground thyme
2 bay leaves
½ teaspoon cornstarch, or as needed
1 teaspoon water
1 sheet frozen puff pastry, thawed
1 egg, beaten

Steps:

  • Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
  • Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
  • Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

Nutrition Facts : Calories 500.1 calories, Carbohydrate 28.6 g, Cholesterol 77.2 mg, Fat 31.7 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 258.8 mg, Sugar 3.8 g

PUB PIES



Pub Pies image

These are great to freeze. I sometimes break with tradition and use chicken but do make these around 3 times a year for ready made dinners.

Provided by Diana Adcock

Categories     Pork

Time 1h55m

Yield 10 serving(s)

Number Of Ingredients 18

1 large onion
2 teaspoons butter
1 garlic clove
1/4 cup brandy
2 lbs boneless lean pork butt
2 eggs
1/4 cup finely chopped parsley
1 1/2 teaspoons salt
1/2 teaspoon thyme
1/4 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon water
1 egg, beaten with the water
4 cups flour
1 teaspoon salt
1/2 cup butter
1/2 cup lard
1 egg

Steps:

  • Also need 10 straight sided, deep individual foil pans.
  • Preheat oven to 375°F.
  • In a skillet cook onion in the butter until browned.
  • Mix in garlic and brandy and continue cooking until most of the liquid has cooked away.
  • Using the fine blade of a food processor grind pork well-you should end up with 4 cups.
  • Add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well.
  • Pastry: In a large bowl combine flour and salt.
  • Cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs.
  • Beat egg in a measuring cup, mix in cold water to make 2/3 cup.
  • Add egg mixture to flour mixture 2 tbsp at a time and mix with a fork.
  • Using your hands form into 2 balls, 1 large and 1 small (2 to 1 ratio) On a floured board roll out the larger ball of pastry to around 1/8 inch thick.
  • Cut into 5 inch circles and press them into the foil baking pans-the pans should be around 3 inches in diameter and 1 1/2 inches deep-Divide pork into the 10 lined pans.
  • Roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting.
  • Cover pork filling with top crusts, moistening edges and pressing them to seal.
  • Brush top with egg.
  • Place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours.
  • Let stand for 5 minutes before serving or cool completely and freeze.

BRITISH BEEF AND ALE PIE



British Beef and Ale Pie image

This is my tribute to my recent trip to London. I had something similar in a small pub, and it was my favorite meal in the grand ol' city! The first time I made this I used cream of mushroom soup and 1 Tablespoon of beef boullion in place of the beefy mushroom soup.

Provided by Cook4_6

Categories     Pot Pie

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 14

2 -3 lbs beef roast
1/4 cup flour
1 teaspoon steak seasoning (I use Famous Dave's)
2 large onions
4 garlic cloves
3/4 cup carrot, baby
2 tablespoons butter
12 ounces mushrooms, sliced
1 pint beef stock
10 1/2 ounces beefy mushroom soup
12 ounces ale
salt and pepper
1/4 cup flour
pastry dough, puff ready made

Steps:

  • Mix flour and seasoning in a shallow bowl.
  • Coat beef on all sides (if roast is large, cut in 2 or 3 pieces so it fits in crock pot). Toss out remaining flour mixture.
  • Brown the beef on all sides, remove.
  • Rough chop onions and garlic and add to the pan, heating until soft.
  • Place beef, carrots, onions/garlic, ale and beef stock in crock pot and cook on high for 6-8 hours until it falls apart easily.
  • Remove beef and vegetables from crock pot, reserving liquids. Pull beef into shreds, removing any fat or undesirable pieces.
  • Melt butter in a large saute pan, and cook the mushrooms.
  • Remove 3 cups of liquid from the crock pot and wisk in 1/4 cup flour until smooth. Add to saute pan and cook until sauce thickens. Add beefy mushroom soup. Add beef and vegetables. Maintain on low to keep warm.
  • Prepare puff pastry as directed on the package, baking until risen and golden.
  • Spoon beef mixture in individuals crocks/bowls and top with a single serving of puff pastry.

MCGUIRE'S STEAK AND MUSHROOM PIE



McGuire's Steak and Mushroom Pie image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 13

8 ounces unsalted butter
2/3 cup all-purpose flour
1/2 cup diced onions
1/2 cup red wine
1/4 cup roasted garlic
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons ground black pepper
8 ounces crimini mushrooms, quartered
8 ounces portobello mushrooms, sliced 1/2-inch thick
2 tablespoons olive oil
2 pounds beef tenderloin, trimmed and cubed
4 sheets puff pastry

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a saucepan and whisk in the flour. Add the onions and cook over low heat until they are tender. Add veal stock, red wine, roasted garlic, garlic powder, salt and pepper. Turn up the heat and whisk until you reach a slow boil and all the lumps are gone. Add the mushrooms, reduce the heat, and simmer for 10 minutes. Heat a skillet, and then add the olive oil. Add the beef and cook until medium rare. Transfer the beef to a baking dish and cover with the mushroom gravy. Cover with the puff pastry sheets and bake until the pastry is golden brown.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #beef     #vegetables     #diabetic     #dietary     #one-dish-meal     #low-sodium     #comfort-food     #low-carb     #inexpensive     #mushrooms     #ground-beef     #low-in-something     #meat     #onions     #taste-mood

Related Topics