Wednesday, September 25, 2013

Guinness Steak and Onion Pie

When the kind folks at Kary's Roux sent all of us 37 Cooks generous samples of both their Dry Roux and their "Original" Roux, we were challenged to come up with two recipes, one for each roux. One of the first things that came to mind was some sort of a pot pie. My wife is originally from London and when I was there visiting she took me to a pie shop. I was thinking it was a bakery being that it was called a pie shop, but it was more of a luncheonette selling all kinds of meat pies and I had a steak and kidney pie. With all that being said, I thought my wife would enjoy a meat pie, but I hadda leave the kidneys out as she don't care for them. I thought Kary's "Original" Roux would be a great base for a meat pie. I decided to add a lotta onions and, of course, some of that delicious Guinness! I didn't use a bottom crust here, just a puff pastry top. And I had some awesome little crocks that my daughter gave me that worked very well! Here's the recipe!
Guinness Steak and Onion Pie
by Matt

1 pound beef chuck steak or beef shoulder steak
1 cup beef broth
1 cup Guinness Draught (from a can)
1 bay leaf
4 teaspoons Kary's "Original" Roux
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Slap Ya Mama seasoning
1 ounce dark chocolate
2 cups raw onions, caramelized
1 cup red or gold potatoes, 3/8" dice, cooked
1 cup carrots, 3/8" dice, cooked

Cornstarch Slurry:
2 Tablespoons cornstarch
2 Tablespoons water

Mix water and cornstarch together and set aside.

1 package puff pastry, defrosted

Egg Wash:
1 egg
1 Tablespoon water

Mix egg and water together and set aside.

Cut the beef into 1-inch cubes and brown well in a 2-quart saucepan. Add the broth, Guinness and the bay leaf, and simmer for an hour or two until the beef is very tender. Stir in the roux, salt, pepper, Slap Ya Mama seasoning and the chocolate. Add the onions, potatoes, and the carrots. If the mixture isn't thick enough slowly start adding the cornstarch slurry, stirring until it's thick enough to your liking. Taste and adjust the seasoning if needed. Ladle the mixture into individual ovenproof crocks, then cut the defrosted puff pastry in circles large enough to overlap the edges of the crocks. Brush the puff pastry lightly with the egg wash, put the crocks on a baking pan to catch any drips and bake at 400°F for 15 to 20 minutes, or until the crust is nicely browned.


  1. looks really good, thanks for putting up this recipe.


    1. Simon! Thanks for your comment! See Matt's comment below!

  2. Thanks Simon. It was delicious !!

  3. delicious, classic recipe. Thanks for sharing this. Top marks.