Steak and Mushroom Pie English Style

Steak and Mushroom Pie English Style - Photo by JayDi Photography

 

 I had a very lovely weekend. Sunday was nice and sunny. We spent the morning cleaning and moving around the appliances in the kitchen to maximize our counter space so that we could be lazy in the afternoon and try to watch the last few episodes of Game of Thrones before the new season started last night.  I had cubed stew beef thawing and was just going to make a quick gravy with mushrooms, simply over mash potatoes. Sounds yummy and quick right? Things took a sharp left turn shortly before I started making this dish. Earlier this week,  we watched an episode of You Gotta Eat Here where they made a steak and mushroom pie using dark beer. I said to Jay, "Hey, that looks amazing! One day we have to try it!". He agreed and it was left at that until last night, when he suggested to change our menu to this pie and said I could use one of his Muskoka Dark Ales that he had been saving. Things just got real! I jumped on this opportunity and man, oh man, it was worth the effort and wait!!

 

Steak and Mushroom Pie English Style

Yield:6 servings

Total Time: 3 hr
Prep: 25 min
Inactive: 30 min
Cook: 2 hr 5 min

Ingredients:
6 ounces bacon, cut into 1/2-inch pieces
Vegetable oil
1 1/2 pounds beef chuck or sirloin, cubed, season with salt, pepper, ground thyme, oregano and garlic

1 1/2 cups chopped yellow onions
2 teaspoons minced garlic
8 ounces button mushrooms, wiped clean, stems trimmed, and sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
1 (12-ounce) bottle dark beer
2 cups beef stock
1 bay leaf
1 tablespoon chopped parsley
2 teaspoons fresh thyme 

Pastry Top:
3/4 cup plus 1 tablespoon all-purpose flour
1/8 teaspoon salt
5 tablespoons cold unsalted butter, cut into pieces
2 tablespoons cold water

1 large egg, beaten, for glaze

Directions :
In a large skillet, cook the bacon over medium-high heat until browned. Transfer with a slotted spoon to paper towels to drain.

Add enough oil to the pan to equal 2 tablespoons of fat and heat over medium-high. When hot, add the beef (in batches, if necessary to prevent overcrowding). Cook until brown on all sides, about 5 minutes. Remove from the pan and add the onions, adding more oil as needed. Cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring, until wilted and starting to brown, 4 to 5 minutes. Add the salt, pepper, flour, and Worcestershire, and stir well. Cook, stirring, for 2 minutes. Add the beer and stock, and stir to de-glaze the pan. Bring to a boil and add the bay leaf, parsley, and thyme, and return the meat to the pan. Lower the heat, cover, and simmer gently, stirring occasionally, until the meat is tender, about 1 hour. Remove from the heat, discard the bay leaf, and adjust the seasoning, to taste.

Pastry Top:

Yield: 1 crust 

Into a medium bowl, sift together the flour and salt. Add the butter and work in with fingertips until coarse crumbs form. Add enough cold water 1 teaspoon at a time to form a smooth dough, being careful not to overwork the dough. Cover and let rest, refrigerated for 30 minutes before rolling out.

Preheat the oven to 400 degrees F.

Roll out the pastry crust on a lightly floured surface into a circle large enough to cover the top of the baking dish.

Add the cooked bacon to the meat mixture. Pour into a large, round, deep-dish, ceramic, baking pan. Place the pastry crust on top of the baking dish, crimping around the sides to seal. Cut a vent hole in the center with a small sharp knife. Brush with the beaten egg and bake until golden brown, 30 to 35 minutes.

Remove from the oven and serve with salad, assorted cheeses, and hot bread.