Smoked Guinness and Steak Pot Pie

One Guinness and steak pot pie next to a sprig of rosemary and a metal spoon.

Smoked Guinness and Steak Pot Pie

Nothing beats 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.

Prep Time30

Cook Time5

Total Time10 30

Course: Main Dish

Cuisine: Comfort Food

Keyword: Beef Pot Pie, Guinness and Steak Pot Pie

Servings: people

Ingredients

Pot Pie Filling

1 ½ pounds chuck steak cut into 1/2 inch cubes
1 can Guinness Stout
Kosher Salt and black pepper
12 ounces 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
½ cup all-purpose flour
2 Tablespoons capers drained
2 Tablespoons peeled and freshly grated horseradish or 2 tablespoons prepared horseradish sauce

Pot Pie Crust

4 ⅓ cups all-purpose flour
1 ½ cups frozen salted butter cut into 1/2 cubes
½ cup ice water plus more as needed

Egg Wash

1 large egg
1 Tablespoon whole milk

Instructions

Marinate the steak. Combine the steak and stout in a medium bowl. Stir to combine, cover with plastic wrap and refrigerate for 2-4 hours.
Preheat the smoker. Start your smoker and set the temperature as low as you can get it. I was smoking at about 165 degrees F.
Smoke the steak and mushrooms. Remove the steak from the refrigerator. 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.
Make the pie crust. 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.
Refrigerate the dough. 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.
Prepare the gravy. 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.
Finish making the gravy. 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 ¼ 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.
Make the pie filling. 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.
Cool the filling. 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.
Assemble the beef pot pies. 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.
Brush with the egg wash. 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.
Cook the pot pies. 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.
Cool and serve. 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.

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