Steak & Liver Stout Pie

  • Prep Time 20 min
  • Total Time 3 h
  • Serves: 10

Ingredients

  • 1 lb cubed beef liver (1-in./2.5-cm cubes) 500 g
  • 1 tsp salt, divided 5 mL
  • 1/2 tsp pepper 2 mL
  • 1.5 kg cubed stewing beef (1-in./2.5-cm cubes) 3 lb
  • 45 mL olive oil, divided 3 tbsp
  • 1 large onion, finely chopped
  • 1 each carrot and celery stalk, chopped
  • 3 cloves garlic, minced
  • 1 tbsp finely chopped fresh thyme 15 mL
  • 2 tsp finely chopped fresh rosemary 10 mL
  • 2 tbsp all-purpose flour 30 mL
  • 2 tbsp tomato paste 30 mL
  • 2 cups stout beer, such as Guinness 500 mL
  • 1½ cups reduced sodium beef broth 375 mL
  • 1 cup frozen peas 250 mL
  • 1 sheet frozen puff pastry, thawed according to package directions
  • 1 egg, beaten

Directions

  • Step 1

    Season liver with ¼ tsp (1 mL) salt. Season stewing beef with remaining salt and pepper. Heat 1 tbsp (15 mL) oil in small Dutch oven (2.5 L) set over medium-high heat. Cook liver 4 to 5 min. until browned. Transfer to plate. Cool completely, cover and refrigerate until needed.

  • Step 2

    Meanwhile, heat remaining oil in same Dutch oven. Brown stewing beef in batches, 8 to 10 min. per batch. Transfer to plate. Reduce heat to medium. Add onion, carrots, celery, garlic, thyme and rosemary to Dutch oven; cook 5 min. until softened. Sprinkle on flour; cook, stirring, 2 min. Stir in tomato paste; cook 1 min.

  • Step 3

    Slowly stir in beer and broth; bring to a boil. Return stew beef to Dutch oven. Reduce heat to medium-low. Simmer, partially covered, stirring occasionally, 1½ to 2 hr., or until beef is tender and sauce is thickened. Stir in peas and liver (and any accumulated juices).

  • Step 4

    Meanwhile, preheat oven to 400˚F (200˚C). Drape puff pastry over Dutch oven (sides of pastry will overhang). Beat egg with 1 tbsp (15 mL) water; brush over pastry. Cut three steam vents on top. Bake 25 to 30 min. until pastry is golden brown and filling is bubbling.

Tip

Pie filling can be prepared one day in advance. Liver can be substituted with mushrooms. Lighten up the filling by replacing up to 1 lb (500 g) stewing beef with quartered cremini mushrooms.

Nutrition Facts

  • Nutrition Description Per serving (1/10 recipe)
  • Calories 510
  • Fat 26 g
  • Saturated Fat 10 g
  • Carbs 18 g
  • Sugar 4 g
  • Protein 52 g
  • Cholesterol 245 mg
  • Fibre 2 g
  • Sodium 520 mg