Steak and Guinness Pies with a Blue Cheese Crust

This recipe for Steak and Guinness Pies with a Bluish Cheese Chaff was inspired past 2 things: my recipe for Guinness Stew, and the Beef and Blue Cheese Pie from Pub Royale. I combined the ii to create a delicious new recipe. The result is a securely flavorful savory pie with chunks of super tender beef, mushrooms, onions, carrots, and potatoes in a thick sauce. Charles loved how this repast was a nod to UK cuisine, and I was a fan of how the buttery crust topped with blue cheese complimented the stout flavor of the beef.

Since this meal incorporates Guinness, it might be a fitting meal to serve on St. Patrick's Day. Even though the booze cooks out of the stout, you can still sense of taste a subtle stout flavour in the sauce and beefiness. And since information technology is a pie, you could even serve it on Pi Twenty-four hour period on March 14th.

The pie filling is basically just a thickened version of my Guinness Stew recipe. It takes about 2 hours to gear up from first to finish, simply you can prepare this ahead of time then turn information technology into pies a day or two afterwards. I promise it is worth the fourth dimension, simmering the beefiness in the sauce for 90 minutes makes it extra tender.

The process of making the pies takes only 10 minutes of grooming time and about 35 minutes of cook time.

I loved the extra outburst of flavour from the blueish cheese on the crust, but I know that non everyone loves blue cheese. Y'all can omit this if you desire.

I cooked the Steak and Guinness Pies in ramekins, but if you don't have oven prophylactic ramekins you can detect small dispensable mini pie pans at the grocery store.

I definitely recommend making individual pies, instead of serving ane large pie. The pie filling would exist too messy if you were making a large pie – serving it would exist a big challenge. This works perfectly for private mini pies – plus mini pies are cuter anyway!

Beef, Stout, and Blue Cheese Pies

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Yields 4

thirty minPrep Fourth dimension

2 hr, 15 Cook Time

2 60 minutes, 45 Total Time

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Ingredients

• 1 lb Beef (Beef Stew Meat or Sirloin)
• 1/4 loving cup Flour
• Table salt and Pepper
• 3 tablespoons Butter
• one (xiv.9 ounce) can of Guinness
• 1 cup of sliced Mushrooms
• 1 loving cup chopped Carrots
• 1 loving cup chopped White Onion
• 1 White White potato, chopped and peeled
• 2 cloves of Garlic, minced
• 2 cups Beef Broth
• ane teaspoon dried Thyme
• ane teaspoon Worcestershire sauce
• 2 Rolls of Pie Crust, at room temperature
• 1 tablespoon Olive Oil
• 2 teaspoons of Blue Cheese

Instructions

1. Chop the beefiness into small pieces near i/ii inch in size.
2. Kickoff past browning the beef. Season the flour generously with common salt and pepper so dunk the pieces of beef in the flour. Heat ane tablespoon of butter in a big pot or dutch oven over medium heat. Once the butter has melted, add the beef and brownish all sides of it. I did this in two batches, adding more butter with the second batch. Each batch took about 6 minutes to brownish.
3. Once the beef has been quickly browned, place information technology in a bowl and fix it aside. Cook some other tablespoon of butter, and add the mushrooms. Season them with table salt and pepper. Allow cook for 4 minutes, and then add the onions and garlic. Subsequently 3 more minutes, add about 1/ii of the Guinness - enough to cover the bottom of the pan. Bring to a simmer and add the carrots and potatoes. Let cook for 5 minutes.
4. Add together the remaining Guinness and the beef broth, thyme, and Worcestershire sauce to the pot. Bring to a steady simmer, and render the beef and its juices to the pot. Place a lid on the pot, and allow simmer for 90 minutes, stirring occasionally.
5. Once the beefiness and vegetables are done cooking, prepare the pie crusts. Locate four ramekins large plenty to hold virtually i 1/ii cups of the filling. Place a ramekin on the pie chaff and cut around it, exercise this 8 times. And so use a rolling pivot to roll out four of the pieces of crust until the increase in size by a third. Then place these pieces of chaff in the bottom of the ramekins.
6. Fill up the ramekins with the beef filling, filling them almost to the top.
7. Place the remaining pieces of pie crust on pinnacle of the beef filling. Apply a fork to seal the top and lesser of the pie crust together. And then cut a couple of small slits in the summit of the pie chaff.
8. Place the pies in the oven to bake at 350 degrees. Afterward 25 minutes, remove the pies from the oven. Bruch them with the olive oil and sprinkle the blue cheese on top. Render the pies to the oven and let them cook for another 10 minutes, until the pie crust is gold dark-brown.
9. Serve immediately.

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