Ingredients

Steak and Stout Filling

• 2 pounds beef, top butt or inside round, cut into ½ -inch to ¾ inch cubes (908 grams)
• 6 tablespoons vegetable oil (90 ml)
• 1 large onion, skinned, chopped
• 4 cloves garlic, peeled and chopped
• 1 sprig rosemary, chopped
• pinch dried thyme
• pinch dried sage
• 1/2 pound button mushrooms, chopped (227 grams)
• 6 ounces carrot, cubed (about 2 carrots)
• 6 ounces celery, cubed (about 3 ribs)
• 6 tablespoons tomato paste (90 ml)
• 2 cups beef stock (500 ml) (1 pint)
• 3 tablespoons Worcestershire sauce (45 ml)
• 4 bay leaves
• 1 can Guinness stout beer + extra if need extra liquid (440 ml can)
• Salt and pepper, to taste

Pie Pastry

• 2 pounds pastry flour (soft flour) (908 grams)
• 1 tablespoon salt (15 ml)
• 5 ounces lard (142 grams)
• 5 ounces butter (142 grams)
• Ice cold water, enough to bring dough together

Assembly

• Flour, for rolling out the dough
• 1 egg + 1 tbsp. water, for egg wash, to brush pie pastry

Description

Steak And Stout Pie - A Recipe From Food Network Canada. Beef, Herbs And Pie Crust... Is There Anything Better?<b>Recipe Courtesy Simon Silander, Brick Street Bakery, Toronto, Ontario.</b>

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