Beefsteak and Mushroom Pie
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 466 |
| pro | 30 g |
| total fat | 29 g |
| sat. fat | 13 g |
| carb | 20 g |
| fibre | 2 g |
| chol | 127 mg |
| sodium | 362 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 26% |
| vit A | 16% |
| vit C | 8% |
| folate | 19% |
-
2 lb (1 kg) boneless cross rib pot roast, trimmed
2 tbsp (25 mL) vegetable oil
6 slices bacon, chopped
2 tbsp (25 mL) butter
2 onions, sliced
4 cups (1 L) mushrooms (12 oz/375 g), quartered if large
2 tbsp (25 mL) tomato paste
2 tbsp (25 mL) all-purpose flour
1 Can (440 mL) Guinness draught beer
1 tbsp (15 mL) grainy mustard
1/4 tsp (1 mL) each salt and pepper
Half pkg (397 g pkg) frozen puff pastry, thawed
1 egg, beaten
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.
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