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For St. Patrick’s Day, Steak and Guinness Pie

Addie Broyles

With all this South by Southwest and spring break revelry around us (and falling earlier this year than usual), it’s easy to forget that St. Patrick’s Day is just around the corner. To help you celebrate, we have a story in Wednesday’s food section all about making meat pies, which includes a recipe for a lamb meat pie with mint chutney.

That article from our friends at the Atlanta Journal-Constitution also had a few recipes we couldn’t squeeze into the section, so I’m sharing one of them here.

Happy savory pie-making!

Steak and Guinness Pie

2 Tbsp. olive oil

1 1/2 Tbsp. unsalted butter

3 red onions, thinly sliced (about 3 cups)

3 sprigs fresh rosemary, leaves picked and finely chopped

3 sprigs fresh thyme, leaves picked

3 bay leaves

2 1/2 lb. chuck shoulder roast, large pockets of fat trimmed, cut into 1/2-inch cubes

1 lb. baby bella mushrooms, cleaned and cut into bite-size pieces

2 Tbsp. tomato puree

Kosher salt and freshly ground pepper

1 cup beef stock, hot, more if needed

1 (11.2-oz.) bottle Guinness

3 Tbsp. all-purpose flour, plus more for flouring work surface

3 Tbsp. cornstarch

3 Tbsp. water

Short Crust Pastry (see recipe below)

1 egg, lightly beaten

Place a large Dutch oven over a medium heat. Add olive oil and butter and heat until butter melts, about 1 minute. Stir in onions, rosemary, thyme and bay leaves. Cook 20 minutes or until onions are very soft and begin to caramelize, stirring occasionally.

Add the chuck, mushrooms and tomato puree with a good pinch of salt and pepper. Add stock, Guinness and flour and stir to combine. Liquid should just come up to the level of the beef. If needed, add more beef stock. Bring mixture to a boil, then reduce heat, cover with a lid and simmer 1 hour, 20 minutes, or until sauce has thickened and meat is tender.

In a small bowl, stir together cornstarch and water and pour into beef mixture. Bring to a boil, then reduce heat and simmer 3 minutes.

Remove from heat and allow to cool. Made be made up to 2 days ahead and refrigerated.

When ready to bake, bring filling to room temperature. Preheat oven to 350 degrees. Have six 5-inch pie pans and two rimmed baking sheets ready.

Divide pastry into two pieces, one slightly larger than the other. Dust work surface and a rolling pin with flour. Roll out larger piece of pastry into a circle about 1/4-inch thick. Cut six 7-inch circles from pastry and carefully lower each circle into a pie pan. Press along the bottom and up the sides. Divide filling between pans. Brush edges of pastry with beaten egg.

Roll out smaller piece of pastry into a circle about 1/4-inch thick. Cut six 6-inch circles from pastry and carefully lower each circle onto the filling. Crimp edges. Cut slits in top pastry and brush top with remaining egg. Put pans on baking sheet and bake pies 40 minutes or until pastry is golden. Remove from oven and allow to cool 10 minutes before serving.

Short Crust Pastry

3 1/2 cups all-purpose flour, plus more for flouring work surface

1/2 tsp. kosher salt

1 stick cold unsalted butter, cut into 1/4-inch cubes

6 Tbsp. ice water, or as needed

In a large bowl, whisk flour and salt together. Using a pastry blender or your fingertips, rub butter into flour, breaking up butter until the mixture resembles pea-size breadcrumbs. Using a fork, stir in ice water, adding just enough so that the mixture begins to form a ball.

Move mixture to lightly floured work surface. Knead lightly until dough forms a ball. Shape into a flattened disk, wrap in plastic wrap and refrigerate at least 30 minutes or up to 1 day ahead. Roll out as directed in recipe. Makes enough pastry for 6 (5-inch) pies.

Adapted from a recipe provided by Adam Panayiotou of Panbury’s Double Crust Pies.