Beefsteak and Mushroom Pie

By The Canadian Living Test Kitchen

217 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	466466 cal
pro	30 g30g pro
total fat	29 g29g total fat
sat. fat	13 g13g sat. fat
carb	20 g20g carb
fibre	2 g2g fibre
chol	127 mg127mg chol
sodium	362 mg362mg sodium
% RDI:	-
calcium	33 calcium
iron	2626 iron
vit A	1616 vit A
vit C	88 vit C
folate	1919 folate

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Executive chef John Cordeaux of The Fairmont Royal York Hotel in Toronto gets back to his British roots with this rich and traditional beef pie, enriched with Guinness and updated with notes of smoky bacon.

Ingredients

2 2lb lbboneless beef cross rib pot roastboneless beef cross rib pot roasts, trimmed
2 tbsp vegetabIe oil 2 2tbsp tbspvegetabIe oil
6 slices chopped bacon 6 6slices sliceschopped bacon
2 tbsp butter 2 2tbsp tbspbutter
2 sliced onions 2 2sliced oniononions
4 cups quartered mushrooms 4 4cups cupsquartered mushroommushrooms
2 tbsp tomato paste 2 2tbsp tbsptomato paste
2 tbsp all purpose flour 2 2tbsp tbspall purpose flour
1 can (440ml) Guinness draught beer 1 1can (440ml) can (440ml)Guinness draught beer
1 tbsp grainy mustard 1 1tbsp tbspgrainy mustard
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/2 1/2pkg (397 g) pkg (397 g)frozen puff pastry, thawed
1 beaten egg 1 1beaten eggeggs

Preparation

Cut beef into 1-inch (2.5 cm) cubes. In ovenproof Dutch oven, heat oil over medium-high heat. Brown beef, in batches, transferring to bowl using slotted spoon. Add bacon to pan; cook until crisp, 5 to 8 minutes. Add to beef.

Drain off fat from pan; melt butter over medium heat. Add onions and mushrooms; cook until liquid is evaporated, about 15 minutes. Stir in tomato paste; cook, stirring, for 2 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in Guinness, mustard, salt and pepper until smooth.

Return beef mixture and any accumulated juices to pan. Cover and bake in 350°F (180°C) oven until beef is tender, about 1 hour. (Make-ahead: Let cool 30 minutes. Refrigerate in shallow containers until cold; cover and refrigerate for up to 1 day or freeze for up to 2 weeks. Reheat.)

Pour beef mixture into 8-cup (2 L) oval casserole dish. On floured surface, roll out pastry to fit top of dish plus 1-inch (2.5 cm) extra all around; trim edges. Brush edge of dish with water. Centre pastry over filling; gently press overhang to adhere to dish. Brush with egg; slash 4 steam vents. Bake in 400°F (200°C) oven until golden and puffed, about 30 minutes.