By Jonathan, The Candid Appetite
I wanted to celebrate St. Patrick’s Day this year with a traditional dish of Steak and Guinness Pie, but with a few upgrades. Instead of a puff pastry crust topping, which is more conventional for this dish, I took things in a different route. I created a traditional flaky pie crust instead and studded it with crisp bacon and lots of shredded Wisconsin cheddar cheese so there’s a flavorful surprise right from the start. The filling is made up of tender steak pieces, potatoes, onions, carrots, celery and mushrooms, which are all simmered in a gravy made with Guinness beer for the most flavorful pot pie filling ever.
If you don’t have individual ramekins on hand, feel free to make one large pot pie using a 9×13-inch baking dish. To make things even easier on yourself, you can make the cheesy bacon pie crust a day or two in advance. Or freeze it, well-wrapped, for up to 3 weeks. Just thaw in the fridge the night before you plan to make the complete recipe. The pot pies can also be made the night before, topped with the crust and stored in the fridge until ready to bake the next day. On the day of, simply brush the tops with egg wash and bake until golden brown. That’ll leave you more time to have fun and enjoy yourself, because no St. Patrick’s Day meal would be complete without a glass or two of cold Irish beer.
By Jonathan Melendez, The Candid Appetite
For the Cheddar Bacon Crust:
1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
10 tablespoons unsalted butter, cold and cubed
3 strips crispy bacon, finely chopped
1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
4 to 6 tablespoons ice cold water
For the Filling:
2 tablespoons canola oil
2 pounds boneless short ribs, cut into 1-inch pieces
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
3 tablespoons all-purpose flour
1 medium red onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and diced
3 celery stalks, diced
1 pound cremini mushrooms, stemmed and sliced
1 pound small baby Yukon potatoes, cut in half
1 tablespoon tomato paste
1 cup Guinness beer
1 cup beef stock
1 tablespoon cornstarch
2 teaspoons chopped fresh rosemary
1 large egg, whisked with a splash of water
For the cheddar bacon crust: In large bowl, combine flour, sugar and salt. Cut butter into flour with pastry blender, potato masher or your fingers, until it resembles coarse crumbs the size of peas. Stir in bacon and cheese until evenly distributed.
Add 2 tablespoons cold water and stir with rubber spatula until dough comes together and away from sides of bowl. Add more water as needed, 1 tablespoon at a time. Shape into disc and wrap in plastic. Refrigerate at least 1 hour, or overnight.
For the filling: Set large pot or deep-sided skillet over medium-high heat and add canola oil. In medium bowl, combine short rib pieces with 1 teaspoon salt, 1 teaspoon black pepper and cornstarch. Once oil is hot, cook meat in 3 batches in single layers in skillet. Cook until caramelized on all sides, about 5 to 6 minutes in total. (You’re not looking to cook meat all the way through, just getting color on it.) Transfer meat to plate or platter and repeat with remaining meat.
Once all meat is browned, lower heat to medium and add onions and garlic. Cook 1 to 2 minutes, until softened. Add carrots, celery, potatoes and mushrooms and cook 5 to 8 minutes. Stir in tomato paste and Guinness and cook until beer has evaporated, stirring often.
In small bowl, whisk together beef stock and cornstarch and stir into stew. Season with remaining salt and pepper and rosemary. Cook until thickened, stirring often. Once thickened, cover, lower heat and simmer about 15 minutes. Remove from heat and divide among 8 small ramekins or large baking dish.
Heat oven to 350°F.
On lightly floured work surface, roll out chilled dough into large rectangle, about 1/4-inch thick. Cut into circles big enough to cover ramekins completely or into one large piece to cover large baking dish. Place circle over each ramekin and crimp the edges to seal.
Transfer pot pies to baking sheet (to catch any drippings) and brush tops with egg wash. Bake until golden brown on top, about 15 to 20 minutes. Remove from oven and serve immediately.