Looking for an Irish recipe that’s not corned beef? It’s your lucky day—this savory, pastry-topped Guinness and steak pie from chef Michael Chandler will satisfy your St. Pat’s cravings (and then some). A hearty stew of beef, bacon, mushrooms and Guinness gets covered with a golden brown crust of rosemary and Irish cheddar puff pastry. Follow Chandler’s lead with the steps below for your own personal pot of culinary gold.
- 4 tablespoons grapeseed or extra virgin olive oil, split
- 4 tablespoons butter, split
- 6 cloves garlic, finely chopped
- 8 red pearl onions, quartered
- 1 carrot, peeled and sliced 1/4" thick
- 1 parsnip, peeled and sliced 1/4" thick
- 2 hearts of celery, sliced 1/4" thick
- 8 baby portobello mushrooms, quartered
- 2 pounds boneless beef chuck roast, cut into 1" pieces
- 6 ounces smoked slab (or sliced) bacon, diced
- kosher salt, to taste
- coarsely ground black pepper, to taste
- 3 tablespoons all-purpose flour
- 2 cans of Guinness Extra Stout
- 3 ounces veal demi glacé (optional)
- 3 sprigs thyme leaves, chopped
- 1 sprig rosemary leaves, chopped
- 1 package frozen puff pastry (available in grocery freezer section)
- 6 ounces Kerrygold Irish Cheddar, grated
- 3 sprigs rosemary, leaves removed from stem and chopped
- 1 egg yolk, beaten with 1 teaspoon water
- coarse sea salt
- In a large Dutch oven or other oven proof pan, heat half of the butter and olive oil over medium heat. Add the garlic, pearl onions, carrot, parsnip, and celery. Sweat until softened, 3-5 minutes.
- Add the mushrooms and cook until they release their moisture and brown, 8-10 minutes.
- Transfer the vegetables from the pan to a bowl and reserve.
- Season the beef with salt and pepper. Add the remaining butter and oil to the pan. Once melted, add the beef and brown, then add the bacon and brown, about 10 minutes.
- Return the reserved vegetables to the pot with the beef and bacon. Sprinkle the flour over the mixture and gently fold in. Add the Guinness, Demi glacé (if using), thyme and rosemary. Bring to a boil. Cover and place in oven for approximately 1 hour.
- Remove the stew from the oven, when the beef is fork-tender. If the liquid is too thin, place the Dutch oven over medium-low burner and cook until liquid reduces, about 8-10 minutes.
- Place the puff pastry sheets on a lightly floured surface. With a fork, poke the entire surface of the dough (this helps to keep it from rising too much). Spread the cheddar and rosemary over the surface. With a rolling pin or your hands gently press the cheese and rosemary into the dough. With a sharp knife, cut the pastry into the desired size and shape. Be sure to cut enough to cover your portions.
- Beat the egg yolk with one teaspoon water and brush over the dough. Sprinkle with sea salt. Place the dough in the refrigerator for 15 minutes.
- Bake according to package instructions.
- Ladle the stew into bowls, crocks or other individual serving vessels. Place the puff pastry on top.