Beef Mushroom And Guinness Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Got this from of all places Yankee Magazine....great alternative to Corned Beef and Cabbage for St. Patrick's Day Ingredients:
3 lbs. sirloin steak, cut into 1 inch cubes |
2 tsp. salt |
1 tsp. pepper |
6 tbls. oil, divided |
6 shallots, thinly sliced |
1/3 cup flour |
2 cups guinness |
2 cups beef stock |
3 tbls. tomato paste |
2 tbls. brown sugar |
2 1/4 cups carrots, chopped |
1/2 oz. dried porcini mushrooms, rinsed under cold water |
3 portobello mushroom caps, diced |
1 1/2 tsp. dried thyme |
1 1/2 cups frozen peas |
pie crust to cover 13x9 pan |
Directions:
1. Egg wash: 1 whole egg beaten with 1 tbls. water
2. In mixing bowl, put beef in and toss with salt and pepper
3. Heat 3 tbls. oil in Dutch oven over high heat
4. Add half the meat and sear until browned on all sides
5. Remove and put in separate bowl
6. Add rest of oil to Dutch oven and repeat steps with second batch of beef
7. Turn heat down to medium-low; add shallots, cook until tender
8. Add flour and cook 3 minutes
9. Add Guinness, stock, tomato paste, and brown sugar
10. Cook 1 minute, then return meat to pan along with carrots and porcini mushrooms Bring to a boil, turn heat down to simmer and cover
11. Cook, stirring occasionally for 45 minutes
12. Stir in portobello mushrooms, thyme, and peas and cook 5 minutes
13. Taste and adjust seasoning as needed
14. Pour into baking dish and let cool
15. When filling has cooled slightly, roll out crust
16. Lay crust over filling, folding edges over as needed
17. Brush crust generously with egg wash, cut steam vents, and bake 35 to 40 minutes, until crust is golden brown.
|
|