This rich and tasty pie can be made with your choice of topping or crust (see note below). The filling can be made ahead of time or even thin it down with beef stock to make a stew. You can serve it in a large single casserole dish or in individual oven-proof bowls.
Makes 6 - 8 servings.
- ¼ cup all-purpose flour
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 lbs (900gr) trimmed beef sirloin, inside or outside round, cut into 1 inch cubes
- 2 Tbsp olive or grapeseed oil
- 2 medium carrots, peeled and sliced into ¼” inch thick coins
- 1 medium onion, quartered and sliced
- 2 cloves garlic, minced
- 6 oz button mushrooms, thickly sliced
- 1 cup Guinness
- 1½ cups beef broth
- 1 tsp dried sage
- 1 dash Worcestershire sauce, to taste
- salt and pepper, to taste
- topping or crust of choice
Preheat oven to 350°F/176°C.
In a mixing bowl or large ziplock bag, combine flour, salt and pepper. Add beef cubes in batches and toss to coat meat with flour evenly. In a 5-quart oven-proof pot or Dutch oven, heat oil over medium-high heat, add meat in batches, and brown on all sides. Don’t crowd the pot or the meat will boil and don’t over cook the pieces or they will become tough. After all the meat is browned reduce heat to medium, return beef to pot adding the carrot, onion and garlic. Cook for 2-3 mins. Add the mushrooms and continue to cook for 5 mins, until the onion is softened. Add the beer and stir to loosen the brown bits from the bottom of the pot. Add the broth and sage; bring the mixture to a boil and simmer for 5 more mins.
Transfer the pot to the preheated oven and bake uncovered for 45 mins to 1 hour until the meat is tender. Meanwhile, make the topping or crust of your choosing (see note below). Remove pot from oven and stir in Worcestershire sauce, salt, and pepper to taste. Continue with the pie or cool the filling to use later. When the filling has cooled to room temperature, it can be kept in the fridge overnight or even frozen after that. Thaw or bring to room temperature before using later.
Transfer the filling to a round casserole dish or individual oven-proof bowls. Top with crust and bake in the oven for 25 - 35 mins depending on crust directions. Remove from oven and allow to cool for 5-10 mins.
Serve with a Guinness, of course.
Note: Various toppings and crusts work with this pie.
You could make a shepherd’s style mashed potato topping, adding aged Irish cheddar for fun.
A biscuit topping is nice with herbs or cheese as well.
Make or use prepared pie crust, as a double crust or top only crust. It’s best to let the filling cool to room temperature if making a double crust pie so that it doesn’t become soggy. Be sure to cut a vent in the top.
Our favorite is to use prepared puff pastry. Overlap the sides of the casserole or individual bowls, sticking the pastry in place with a brush of egg wash. Add some more egg wash to the top for gloss and cut a small vent. This method makes a nice presentation when you cut through the flaky crust into the rich, dark filling within.
variation of a recipe from the cookbook, Pot Pies