Beef Stout And Potato Pie Recipes

BEEF AND POTATO PIE

Steps:

• Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
• Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
• Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
• Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
• Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

BRAISED SHORT RIB, STOUT, AND POTATO POTPIES

Steps:

• Make the filling: Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.
• Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden, about 8 minutes. Add garlic. Cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.
• Remove Dutch oven from oven, and add cipollini onions. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling among eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.
• Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).

BEEF, STOUT AND POTATO PIE

Steps:

• Heat 1 tablespoon of oil over high heat in a large heavy based casserole dish. Add the beef in batches and cook, turning occasionally for five minutes or until nicely coloured. Remove and set aside.
• Reduce heat to low and add the remaining oil. Cook the onion and bacon for 10 minutes, stirring occasionally. Add the garlic and cook for another minute. Return the beef to the dish.
• Sprinkle the flour over the beef, and cook for one minute stirring, then gradually add the stout stirring constantly.
• Add the stock, increase the heat to medium high and bring to the boil. Stir in the thyme, season and reduce heat and simmer for 2 hours or until beef is tender and mixture is thickened.
• Preheat the oven to 200C/400°F Lightly grease a 1.25 litre oven proof dish and pour in the beef mixture. Arrange potato slices in a single overlapping layer over the top to cover the meat. Brush with olive oil and salt. Bake for 30-40 minutes or until the potato is golden. Enjoy!