Steak & Ale Mushroom Pie

Tender pieces of steak are complemented by the tantalizing flavor of mushrooms in this flaky-crusted savory pie. Fresh thyme and asparagus add to the rich earthy goodness of this dish. Simmered in ale and beef stock, the mushrooms take on an incredibly deep woodsy flavor that is simply mouthwatering.
Photo by Christoph B.
Adapted from jamesandeverett.com

PREP TIME

40

minutes

TOTAL TIME

180

minutes

SERVINGS

8

Servings

PREP TIME

40

minutes

TOTAL TIME

180

minutes

SERVINGS

8

servings

Adapted from jamesandeverett.com

Ingredients

  • 1

    pound steak, cubed into 1 1/2” pieces

  • 3

    Tablespoons olive oil

  • 1/2

    medium sized yellow onion, diced

  • 4

    cloves garlic, peeled and thinly sliced

  • 1 1/2

    pounds mushrooms, quartered

  • 6

    Tablespoons unsalted butter

  • 4

    Tablespoon flour

  • 1

    bottle Ale, room temperature

  • 2

    cups beef stock

  • I bundle fresh thyme

  • 1

    teaspoons black pepper

  • 1

    cup asparagus tips

  • 1

    cup pearl onion

  • 1

    Tablespoon lemon juice

  • salt to taste

  • 2

    pie crusts, make your own crust or packaged

  • 1

    egg, beaten

  • 2

    teaspoons water

Directions

In a large skillet with a well fitting lid or dutch oven, heat olive oil over medium high heat. When shimmering hot, add steak and lightly season with salt and pepper. Cook only long enough to brown all sides of the meat. Remove steak from pan and set aside. Add diced onions to the pan and cook until translucent stirring to prevent scorching (add more oil if necessary). Add garlic and stir. Cook for several minutes to bloom the garlic. Remove onions and garlic from pan and set aside. Reduce the heat to medium. Add butter. When melted add mushrooms and stir to coat with butter. Cook mushrooms until tender and the liquor is released. Sprinkle flour over the top of the mushrooms and stir to coat. Cook for about 5 minutes to eliminate the “flour” taste. Add back the steak, onions, and garlic. Pour entire beer into pan and add stock. Stir to mix. Add pepper and bundle of thyme, working it down into the liquid. Increase heat to medium high. Bring to a boil, stirring as mixture heats. Reduce heat to low and cover. Simmer covered for about 1½ hours. Stir occasionally. If mixture is becoming too dry add a little more stock. We want the mixture to be the consistency of a thick gravy. While mixture is simmering, boil water and blanch asparagus tips to bring out the color. Plunge in cool water to stop the cooking. If pearl onions are frozen, thaw while gravy is cooking. Uncover the pan and remove what is left of the thyme bundle with tongs. Add the pearl onions and the lemon juice. Position rack in the lower third of the oven and heat to 350° F. Allow mixture to simmer uncovered while oven is heating. Keep an eye on the gravy. It should be rather thick but by no means dry. Add more stock if needed. If too thin, kick up the heat slightly to reduce. Taste gravy and add salt if needed. Roll out a pie crust and transfer into a deep pie tin or cast iron skillet. Add asparagus to mushroom mixture, stir to combine. Pour mushroom gravy into the prepared pie shell. Cover pie with top crust and crimp edges. Brush the top with an egg beaten with 2 teaspoons of water. Using a sharp knife make slits in the top for steam to escape. Place pie on top of a parchment or foil lined baking sheet (just in case) and bake for 30 – 40 minutes or until top crust is golden brown. Allow to cool for at least 30 minutes before digging in, if you can hold the crowd back that long. For the perfect side dish, serve pie with a fresh spinach salad tossed in a light vinaigrette.

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