Steak & Liver Stout Pie

Prep time: 20min
Total time: 160min
Serves: 10
1 lb
cubed beef liver (1-in./2.5-cm cubes)
500 g
1 tsp
salt, divided
5 mL
1/2 tsp
pepper
2 mL
1.5 kg
cubed stewing beef (1-in./2.5-cm cubes)
3 lb
45 mL
olive oil, divided
3 tbsp
1
large onion, finely chopped
1 each
carrot and celery stalk, chopped
3
cloves garlic, minced
1 tbsp
finely chopped fresh thyme
15 mL
2 tsp
finely chopped fresh rosemary
10 mL
2 tbsp
all-purpose flour
30 mL
2 tbsp
tomato paste
30 mL
2 cups
stout beer, such as Guinness
500 mL
1½ cups
reduced sodium beef broth
375 mL
1 cup
frozen peas
250 mL
1
sheet frozen puff pastry, thawed according to package directions
1
egg, beaten
Per serving (1/10 recipe)
calories
510
fat
26 g
saturated fat
10 g
carbs
18 g
sugar
4 g
protein
52 g
cholestrol
245 mg
fibre
2 g
sodium
520 mg

Directions

  1. Season liver with ¼ tsp (1 mL) salt. Season stewing beef with remaining salt and pepper. Heat 1 tbsp (15 mL) oil in small Dutch oven (2.5 L) set over medium-high heat. Cook liver 4 to 5 min. until browned. Transfer to plate. Cool completely, cover and refrigerate until needed.

  2. Meanwhile, heat remaining oil in same Dutch oven. Brown stewing beef in batches, 8 to 10 min. per batch. Transfer to plate. Reduce heat to medium. Add onion, carrots, celery, garlic, thyme and rosemary to Dutch oven; cook 5 min. until softened. Sprinkle on flour; cook, stirring, 2 min. Stir in tomato paste; cook 1 min.

  3. Slowly stir in beer and broth; bring to a boil. Return stew beef to Dutch oven. Reduce heat to medium-low. Simmer, partially covered, stirring occasionally, 1½ to 2 hr., or until beef is tender and sauce is thickened. Stir in peas and liver (and any accumulated juices).

  4. Meanwhile, preheat oven to 400˚F (200˚C). Drape puff pastry over Dutch oven (sides of pastry will overhang). Beat egg with 1 tbsp (15 mL) water; brush over pastry. Cut three steam vents on top. Bake 25 to 30 min. until pastry is golden brown and filling is bubbling.