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Stout Braised Steak and Mushroom Pot Pie

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.
Course Main Course
Cuisine British
Keyword beef, braise, braised, mushroom, pot pie, puff pastry, steak
Servings 6
Calories 617kcal

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.

Video

Nutrition

Calories: 617kcal | Carbohydrates: 47g | Protein: 20g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 20648mg | Potassium: 803mg | Fiber: 3g | Sugar: 17g | Vitamin A: 3762IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 3mg