Growing Chefs! Ontario Steak and Guinness Pie

Steak and Guinness Pie

Meat pies date back to before the middle ages, and there’s a good reason they’re still around today! This dish uses Guinness to compliment the deep beef flavour.
Serves 8
1 kilogram chuck steak, top sirloin or eye of round, cut into 3 centimeter cube1 tablespoon flour, plus extra for rolling2 tablespoons butter2 tablespoons grapeseed oil2 medium onions, diced1 carrot, diced1 teaspoon tomato paste2 teaspoons Worcestershire sauce500 millilitres Guinness, or stout beer1/2 cup frozen peas1 1/2 cups beef stock1 teaspoon sugar egg, beaten1 recipe Basic Pie Dough Salt Pepper
KnifeCutting board9" pie plateBowls of various sizesMeasuring cupsMeasuring spoonsWhiskPeelerRolling pinMedium potPastry brushWooden spoonTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut the onion in half from root to tip and remove the outer skin. Place the onion flat side down and slice horizontally (parallel to the table) across from the top to the root, but not all the way through. Slice vertically following the natural lines of the onion from root to tip, again not all the way through. Then slice across to dice the onion.

Peel the carrot and cut into 2 centimeter cubes.

Cut the beef into bite sized cubes.

Measure out the flour, butter, oil, tomato paste, Worcestershire, Guinness, peas, stock, and sugar.

Preheat the oven to 350°F

Get Cooking!

In a bowl, combine the beef and flour and toss to coat.

Heat the pot over medium high heat and add the oil and butter. Working in batches, sear the beef on all sides for 3 – 4 minutes to develop a golden brown colour. Remove from the pot and set aside.

Add the onions and carrots to the pot, season with a generous pinch of salt, cook, stirring frequently, until they begin to soften, about 5 minutes.

Add the beef and tomato paste and stir to coat.

Deglaze the bottom of the pot by adding the Guinness and Worcestershire, and use the spoon to scrape the caramelized bits off the bottom.

Stir in the sugar, salt, pepper, and beef stock, bring to a boil, then reduce and let simmer for about 45 minutes. Taste for seasoning and adjust if necessary.

Cool the beef filling for a couple hours in the fridge.

Roll out ⅔ of the pie dough and fill the bottom of the pie plate, cutting excess off from the rim. Roll out the remaining dough and fold gently in half, making small slices to allow the pie to vent.

Fill the pie with the beef filling, and brush the rim of the pastry with water, then gently place the pie top over it. Fold the edges of the top over the edges of the bottom and crimp the sides.

Beat the egg in a bowl and brush overtop of the pie dough, place on the baking sheet and put in the oven for 35 minutes or until the pastry is golden.

Slice and serve hot.