Steak and Guinness Pot Pie
Sean Heather’s steak pot pie benefits from an added Irish twist of Guinness. This dish is a crowd favourite at The Irish Heather and has been on the menu since the Vancouver gastropub opened 19 years ago.
1/2 tablespoon of canola oil
1kg braising steak cut into ½ inch cubes
2 garlic cloves, crushed
1 large white onion chopped
2 large carrots diced
½ lb frozen peas
10 button mushrooms quartered
2 sticks of celery diced
500ml can of Guinness
2-3 tsp of fresh thyme, or dried if fresh not available
pepper and salt to taste
300g ready to roll puff pastry
1 egg, beaten lightly, to glaze
Sweat the onion and garlic in oil until soft and translucent.
Add beef, cooking until the meat is brown all over. Some juice will collect in bottom of skillet.
Pour in half the Guinness and allow to simmer for a minute, then pour in the rest with salt, pepper and thyme.
Add in the chopped vegetables.
Simmer for 10 minutes and then transfer to a large oven-ready pot. If the gravy doesn’t cover the meat then add some water and mix in.
Pop the dish into the oven at 350 Fahrenheit for 90 minutes or until meat falls apart to the touch.
At the Irish Heather, we completely encase the filling in pastry, made in our bakery. As you can see in the photo, it resembles a pill box hat. For those of you at home, dealing with space/time limits, we suggest ladeling the cooked, hot mixture into an ovenproof dish (sized for individual serving or a larger pie) and then stretching a square of puff pastry over the top. Pierce a couple of small slits in pastry lid to allow steam to escape, brush with egg wash and pop back in the oven for a golden brown finish (20 minutes).