Happy Pi Day everybody!! Thought I’d treat your eyes and your tummies with this ridiculously amazing recipe for steak mushroom and Guinness pot pies. Not only is this recipes perfectly timed for Pi Day, it is an epic recipe for any St Patrick’s day feast you may be planning later this week.
With this rainy and cold spring weather we’re having, nothing sounds better to me than a buttery flaky crust filled with melt in your mouth steak, smoky mushrooms and silky Guinness gravy. These little pies are unbelievably hearty and filling. Pair with a simple green salad, and you’ve got a dinner anybody would be thrilled to eat.
This recipe takes a little more effort than pushing a button on the microwave to nuke a frozen pot pie, but broken down into simple steps it is a great dish for the pot pie beginner. I’ve actually been dying to work on this recipe for months and finally got around to it. Back in August when I was in NYC for my Guinness World Record trip, we ate like fiends in Chelsea Market. One of the awesome places we were told to try was the Tuck Shop. They specialize in these amazing hand held pies with savory fillings, and we got to try their Guinness Steak and Mushroom pot pie. It is sooooo good!
I just knew I had to recreate those pot pies with a little smoky flair when I got home. I purchased the Chelsea Market cookbook (highly recommend if you’re a cookbook junkie like me) and the recipe was inside, so I got a little creative with their base recipe and adapted it to work on my pellet grill. If you don’t have a smoker, but still want awesome pot pies, just follow the recipe, but skip the first step where I smoke the mushrooms and steak and bake in the oven as directed.
Special Note: This recipe is portioned into 6 individual pot pies (you can find 5 inch pot pie tins online) but if you don’t want to order something special just for this recipe you can divide the pie dough and filling into 2, 9 inch pie tins and bake a little longer.
- 1 1/2 lbs chuck steak cut into 1/2 inch cubes
- 1 can Guinness Stout
- Kosher Salt and black pepper
- 12 oz white button mushrooms quartered
- 2 Tablespoons vegetable oil
- 1 large yellow onion chopped
- 3 garlic cloves minced
- 2 sprigs fresh rosemary
- 6 Tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 2 Tablespoons capers drained
- 2 Tablespoons peeled and freshly grated horseradish or 2 tablespoons prepared horseradish sauce
- 4 1/3 cups all-purpose flour
- 1 1/2 cups frozen salted butter cut into 1/2 cubes
- 1/2 cup ice water plus more as needed
- 1 large egg
- 1 Tablespoon whole milk
Make the filling: Combine the steak and stout in a medium bowl. Stir to combine, cover with plastic wrap and refrigerate for 2-4 hours.
Start your smoker and set the temperature as low as you can get it. I was smoking at about 165 degrees.
Strain the steak in a sieve over a bowl, reserving the Guinness. Dry the steak with paper towels and season with the Kosher salt and pepper. Place the steak cubes in a grill basket or on a non stick grill mat and place on your grill grate along with the quartered mushrooms. Smoke the mushrooms and steak cubes for 3 hours.
While your steak and mushrooms smoke, make your pie crust. Toss the flour and chilled butter together in the bowl of a standing mixer. Place the bowl on the mixer and attach the paddle mixer. Mix on low speed until the mixture resembles coarse crumbs and you can see pea sized pieces of butter. Slowly stream in the ice water and mix just until the dough starts to clump together.
Gather up the dough in the bowl, pressing together with your hands. Turn the dough out onto a piece of plastic wrap and press into a disk. Wrap tightly with the plastic wrap and refrigerate for at least 30 minutes. The dough can be made up to 3 days in advance and refrigerated.
During the last 15 minutes of smoke time, begin preparing your gravy. Heat a large Dutch oven over medium heat. Add in the 2 tablespoons of cooking oil followed by the onion and garlic. Cook, stirring often, for about 3 minutes. Add the reserved Guinness and bring it to a boil, scraping the browned bits off of the bottom of the pan. Slowly stir in the smoked beef and add the rosemary. Add in enough water (about 3-4 cups) to cover the beef mixture by about an inch, cover the pan and simmer until the beef is tender, about an hour and a half.
Strain the beef mixture through a sieve and reserve the cooking liquid in a separate bowl. Discard the rosemary stems. Measure and reserve about 3 1/4 cups of the cooking liquid and discard the rest. Let the liquid stand for a few minutes and skim the fat off of the surface.
Return the empty Dutch oven to medium heat and melt the butter. Whisk in the flour and cook, stirring often, for about 1 minute. Gradually stir in the reserved cooking liquid and bring it to a simmer. Add the beef and onion mixture, smoked mushrooms, capers, and horseradish and stir to combine. Simmer for 10 minutes.
Transfer the filling to a large bowl and let it cool. Cover and refrigerate for at least 3 hours until it is completely chilled. To speed up cooling, you can place the bowl of filling in a larger bowl of iced water and stir occasionally. This can speed the chilling time up to 45 minutes. If you use a warm filling in your pie crust, the crust will be soggy instead of crisp and flaky.
When your pie crust and filling are both chilled, it's time to assemble your pies. Preheat your pellet grill or oven to 400 degrees F. Cut the pie crust disk into 6 equal portions. Working with one portion of the dough at a time, cut off 1/3 of the dough and set it aside for the top crust. On a floured work surface, roll out the remaining dough into an 8 inch round. Fit the dough into a pot pie pan and press snugly into the corners. Allow the excess dough to hang over the edges of the pan. Fill it with 1/6th of the pot pie filling. Brush the edges of the crust with a little bit of water. Roll out the reserved piece of dough into a 6 inch round and move to the top of the pot pie. Press the top and bottom pie crusts together, use a paring knife to remove the excess dough, then use a fork along the edges of the pot pie pan to seal the top and bottom crusts together. Pierce the top crust with the tip of the paring knife to allow steam to escape during cooking. Repeat with the remaining pot pies until they are all filled.
Whisk the egg and milk together in a small bowl until well combined. Arrange the pot pies on a large rimmed baking sheet. Brush the tops of each pot pie with the egg/milk mixture. Transfer the baking sheet to the preheated grill/oven and cook for 10 minutes. Reduce the heat to 350 degrees F and continue cooking for 30-45 minutes or until the pot pies are golden brown.
Remove the pot pies from the grill and allow to cool for 10 minutes to serve them in the pans, or you can remove them from the pans after they have cooled for about 30 minutes.