Steak & Liver Stout Pie
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.
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.
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).
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.