Steak and Guinness® Pot Pie

Oh, my Irish is starting to surface and I couldn’t be happier. Here’s a shout out to the Cronins and Laytons on my mom’s side of the family tree.

Ingredients:

2 Tablespoons olive oil

2 Tablespoons flour

½ teaspoon salt

½ teaspoon pepper

1 pound chuck steak, trimmed of some fat and cut into ½ inch cubes

1 small yellow onion, diced

1 large carrot, peeled and diced

1 ½ cups chopped mushrooms

2 bottles Guinness Extra Stout®, divided

1 can beef consommé

1 teaspoon Worcestershire

½ teaspoon dried marjoram

½ teaspoon dried thyme

Salt and pepper to taste

1 medium russet potato, peeled and diced into ½ inch cubes

1 egg white, lightly beaten

1 sheet of frozen puff pastry, thawed

Directions: Heat the olive oil on medium in a Dutch oven. In a small bowl, mix together the flour and ½ t salt and ½ t pepper. Toss the beef cubes into the flour mix and add to the oil, browning on all sides. Remove the beef to a plate and deglaze the pan with a touch of stout, stirring up all the lovely brown bits. Next, put the onions, mushrooms and carrots in the Dutch oven. Cook for 5 minutes or until soft. Add the beef back into the Dutch oven, along with the rest of the stout, consommé, Worcestershire and seasonings. Bring to a boil and reduce to a simmer. Cover and simmer 1 hour. Add in the potato cubes. Cover again and cook for 30 minutes more or until the potatoes are fork tender.

Preheat oven to 350 degrees F. Take four oven safe large ramekins or soup bowls and turn upside down over the sheet of puff pastry (you may want to roll the puff pastry out slightly to make sure you have enough to use. Cut rounds of puff pastry ½ inch larger than your ramekins. Ladle the beef mixture into the ramekins. Place the bowls on a baking sheet and brush the top edges lightly with egg white. Place one piece of puff pastry over each ramekin and press the edges over the egg white lightly to seal. Brush the tops with egg white and cut a slit in the top of each to let steam escape. Cook for 40 minutes (turning the baking sheet around halfway through) or until the pastry is puffed and golden. I’m serving mine with a slice of Sage Derby Cheese on the side.