RECIPES: Meat

Jan 4, 2023

Stout Braised Steak and Mushroom Pot Pie

In these individual steak and mushroom pot pies beef is braised with vegetables in stout beer and beef stock then paired with mushrooms and topped with flakey puff pastry.

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Pot pie conjures up memories of sitting in pubs in London with drizzling rain outside, staying warm with a delicious bowl of braised beef and buttery puff pastry topping. These individual steak and mushroom pot pies are the perfect cure for a chilly winter day. Braising the beef takes some time, but you end up with deliciously tender meat and vegetables.

Using a boxed-frozen puff pastry instead of making your own pastry dough is a great time-saver and shortcut, not to mention you end up with a topping of rich flakey layers. You can serve this dish all on its own or over mashed potatoes, pasta or braised kale.

Stout Braised Steak and Mushroom Pot Pie

Key Ingredients in This Recipe
How to Make Stout Braised Steak and Mushroom Pot Pie
Tips and Tricks for This Recipe
Other Recipes to Try

Key Ingredients in This Recipe

Steak – I use chuck roast for this recipe. It’s an inexpensive primal cut that comes from the front portion of the cow. It’s a tougher meat, perfect for slow cooking, over a long period of time. As a result, the cut has time to break down and become tender. Chuck is known for its rich, beefy flavor which infuses the broth as it cooks.
Mirepoix – The combination of carrots, onion and celery is referred to as mirepoix in French (and sofrito in Italian). This aromatic combination of vegetables is a classic flavor base in soups and stews.
Mushrooms – I love the earthy flavor mushrooms add to the braised beef stew for a comforting combo. I cook them separately from the beef then add them before baking the pot pie.
Stout – Stout is a dark ale made with roasted barley which gives it a deep color and signature flavor. It enhances and pairs well with the flavors of the beef for a more complex stew.
Beef stock – Beef stock is typically made from bones as well as aromatics and vegetables while beef broth is made with the meat. How does that affect their flavor? Beef stock has a much richer, more robust flavor which comes from the collagen released from the simmering bones.
Puff pastry – Puff pastry can be made at home, though I prefer to use store-bought instead to cut down on prep time. It can be found in the freezer section of grocery stores, typically by pies and other desserts. Since it is frozen, it is best to move the puff pastry package to the fridge to let it slowly thaw a day in advance.

How to Make Stout Braised Steak and Mushroom Pot Pie

seasoned beef for steak and mushroom pot pie

Step 1: Season and prep beef.

Heat oven to 325ºF (170ºC). Pat the beef dry with paper towels. Season the beef on all sides with salt and pepper. Add to a medium mixing bowl and toss with the flour until evenly coated.

Step 2: Sear beef.

Heat a large Dutch oven over medium heat, add the olive oil and heat through. Working in batches, brown the meat on all sides, about 8 minutes. Remove to a bowl and repeat with the remaining beef.

sear beef for steak and mushroom pot pie

cooked vegetables for steak and mushroom pot pie

Step 3: Cook vegetables.

Return the pan to heat then add the onion, carrots and celery to the cooking fat and sauté until soft, about 6 minutes. Add the garlic and sauté until fragrant, about 30 seconds.

Step 4: Braise beef.

Add the browned beef back to the pan along with the beer, beef stock and thyme. Bring to a boil then cover and move the pot to the oven. Braise until the meat is fork tender, about 2 hours.

shred beef for steak and mushroom pot pie

Step 5: Shred meat and reduce.

Remove the meat from the braising liquid to a medium mixing bowl. Return the pot with the braising liquid to the heat and boil over medium heat until the sauce is reduced by about half, for an additional 10 minutes. Shred the beef, discarding any large pieces of fat, as well as the thyme stems, and return to the pot with the braising liquid. The mixture should be fairly thick.

Step 6: Cook mushrooms.

Heat oven to 400ºF (200ºC). Heat a large sauté pan over medium-high heat, add 2 tablespoons (28g) of the butter and allow to melt. Add half the mushrooms and cook until the butter is absorbed. Season with salt and continue to sauté until mushrooms are browned. Remove to a bowl and repeat with the remaining butter and mushrooms.

Step 7: Add to braised beef.

Add the mushrooms to the braised beef mixture and stir to combine. Divide the mixture among 4 (½-quart) cocottes.

Step 8: Prep puff pastry.

Sprinkle a clean work surface with flour and roll out the puff pastry dough. Cut circles slightly larger than the rim of the cocottes. Place over the top and lightly crimp the edges around the pots or ramekins.

Step 9: Bake pot pies.

Whisk the egg in a small bowl. Brush the puff pastry with the egg. Use a sharp paring knife to cut a small slit or “X” in the top to let steam out. Bake until the puff pastry is golden brown, about 20 minutes.

Step 10: Serve.

Let sit at room temperature for about 5 minutes to cool, then serve.

Tips and Tricks for This Recipe

How to Quickly Thaw Puff Pastry

For a quicker thaw, I recommend letting the puff pastry sit at room temperature for 1 hour. But if you leave the the dough too long it can become too soft and the dough can easily tear.

How to Make in a Large Baking Dish

Rather than making individual pot pies in cocottes, you can make the pot pie casserole style in a larger baking dish. Add to a 2¼-quart (2.4L) baking dish. Heat oven to 400ºF (200ºC). Proceed with the steps for the puff pastry and bake until the top is golden brown, about 30 minutes.

Other Recipes to Try

If you enjoyed this steak and mushroom pot pie recipe, I recommend giving these a try and follow me on Instagram for more updates:

Stout Braised Steak and Mushroom Pot Pie

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Serves

US Customary – Metric

Ingredients:

For the braised beef filling:

1 (3-pound) boneless beef chuck roast, cut into 2” cubes
Kosher salt, to taste
Freshly ground black pepper, to taste
¼ cup all-purpose flour
3 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 medium stalks celery, diced
4 cloves garlic, smashed
2 cups stout beer
2 cups beef stock
4 sprigs thyme

For the assembly of the pie:

4 tablespoons unsalted butter
10 ounces baby Bella (cremini mushrooms), sliced
4 ounces shiitake mushrooms, sliced
Kosher salt, to taste
1 sheet frozen puff pastry, thawed
1 large egg

Instructions:

For the braised beef:

Heat oven to 325ºF (170ºC). Pat the beef dry with paper towels. Season the beef on all sides with salt and pepper. Add to a medium mixing bowl and toss with the flour until evenly coated.
Heat a large Dutch oven over medium heat, add the olive oil and heat through. Working in batches, brown the meat on all sides, about 8 minutes. Remove to a bowl and repeat with the remaining beef.
Return the pan to heat then add the onion, carrots and celery to the cooking fat and sauté until soft, about 6 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
Add the browned beef back to the pan along with the beer, beef stock and thyme. Bring to a boil then cover and move the pot to the oven. Braise until the meat is fork tender, about 2 hours.
Remove the meat from the braising liquid to a medium mixing bowl. Return the pot with the braising liquid to the heat and boil over medium heat until the sauce is reduced by about half, for an additional 10 minutes.
Shred the beef, discarding any large pieces of fat, as well as the thyme stems, and return to the pot with the braising liquid. The mixture should be fairly thick.

For the assembly of the pie:

Heat oven to 400ºF (200ºC). Heat a large sauté pan over medium-high heat, add 2 tablespoons (28g) of the butter and allow to melt. Add half the mushrooms and cook until the butter is absorbed. Season with salt and continue to sauté until mushrooms are browned. Remove to a bowl and repeat with the remaining butter and mushrooms.
Add the mushrooms to the braised beef mixture and stir to combine. Divide the mixture among 4 (½-quart) cocottes.
Sprinkle a clean work surface with flour and roll out the puff pastry dough. Cut circles slightly larger than the rim of the cocottes. Place over the top and lightly crimp the edges around the pots or ramekins.
Whisk the egg in a small bowl. Brush the puff pastry with the egg. Use a sharp paring knife to cut a small slit or “X” in the top to let steam out. Bake until the puff pastry is golden brown, about 20 minutes.
Let sit at room temperature for about 5 minutes to cool, then serve.

Stout Braised Steak and Mushroom Pot Pie