Tender beef chunks slow-simmered in a rich, savory Guinness stout gravy with root vegetables and mushrooms, all tucked under a flaky puff pastry crust. A comforting pub classic that's perfect for a cozy dinner.
Creamy, fluffy, and rich, these classic mashed potatoes are the ultimate comfort food. Made with simple ingredients, they're the perfect side for any meal, from holiday feasts to weeknight dinners.
Crisp-tender green beans and savory bacon bits sautéed with onion and garlic. This classic Southern side dish is smoky, delicious, and comes together in one skillet for easy cleanup.
About Steak and Guinness Pie, Mashed Potatoes and Sauteed Green Beans with Bacon
Rich, aromatic steak and Guinness pie with creamy mashed potatoes and fresh green beans. A protein-packed feast!
This irish_american dish is perfect for dinner. With 1334.12 calories and 74.32000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
440 ml
Guinness stout
(one standard can or bottle)
2 cup beef broth (low-sodium if preferred)
2 tbsp Worcestershire sauce
1 tbsp brown sugar (packed)
1 tsp dried thyme
1 tsp dried rosemary (crushed)
2 count bay leaves
1.5 tsp salt (divided)
0.75 tsp black pepper (freshly ground, divided)
1 sheet puff pastry (thawed according to package directions)
1 large egg (beaten with 1 tsp water for egg wash)
Instructions
1
Sear the Beef
Pat the beef cubes completely dry with paper towels. Season generously with 1 tsp of salt and 0.5 tsp of black pepper.
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
Working in two batches to avoid overcrowding, sear the beef on all sides until a deep brown crust forms, about 5-7 minutes per batch.
Remove the seared beef with a slotted spoon and set aside in a bowl.
2
Build the Gravy Base
Reduce heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly browned.
Add the sliced mushrooms and cook for another 5-7 minutes until they release their liquid and start to brown.
Stir in the minced garlic and cook for 1 minute more until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw taste. Stir in the tomato paste and cook for another minute.
3
Deglaze and Simmer
Pour in the Guinness stout, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot.
Bring to a simmer and cook for 2-3 minutes, allowing the beer to reduce slightly.
Stir in the beef broth, Worcestershire sauce, brown sugar, dried thyme, dried rosemary, bay leaves, and the remaining 0.5 tsp salt and 0.25 tsp pepper.
Return the seared beef and any accumulated juices to the pot. Stir to combine.
4
Slow Cook the Filling
Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 1.5 to 2 hours.
Stir occasionally to prevent sticking. The stew is ready when the beef is fork-tender and the gravy has thickened.
Remove the pot from the heat. Discard the bay leaves. Taste and adjust seasoning if necessary.
IMPORTANT: Let the filling cool for at least 30 minutes. This prevents the hot steam from making the pastry soggy.
5
Assemble and Bake the Pie
Preheat your oven to 400°F (200°C).
Transfer the cooled filling into a 9-inch deep-dish pie plate or a similar-sized baking dish.
Gently unroll the thawed puff pastry sheet and lay it over the dish. Trim any excess pastry, leaving about a 1-inch overhang.
Tuck the overhang under and crimp the edges with a fork to seal. Brush the top evenly with the prepared egg wash.
Cut 3-4 small slits in the center of the pastry to allow steam to escape during baking.
6
Bake and Rest
Place the pie on a baking sheet to catch any potential drips.
Bake for 20-25 minutes, or until the pastry is deeply golden brown, puffed, and the filling is bubbling at the edges.
Remove the pie from the oven and let it rest for at least 10 minutes before slicing. This allows the gravy to set slightly, making it easier to serve.
402cal
6gprotein
43gcarbs
24gfat
Ingredients
2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
1 tbsp Salt (For boiling water)
0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
0.5 cup Whole Milk (Warmed)
0.5 tsp Black Pepper (Freshly ground)
1 tbsp Fresh Chives (Finely chopped, for garnish (optional))
Instructions
1
Cook the Potatoes
Place the peeled and cubed potatoes in a large pot or Dutch oven.
Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2
Drain and Dry the Potatoes
Drain the potatoes thoroughly in a colander, shaking to remove excess water.
Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3
Mash the Potatoes
Remove the pot from the heat.
Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4
Incorporate Butter and Milk
Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5
Season and Serve
Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
Stir gently, taste, and adjust the seasoning as needed.
Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.
6 slices thick-cut bacon (chopped into 1/2-inch pieces)
1 medium yellow onion (finely chopped)
2 cloves garlic (minced)
1 lb fresh green beans (trimmed)
0.25 cup chicken broth (can substitute with water)
0.5 tsp kosher salt (adjust to taste)
0.25 tsp black pepper (freshly ground)
Instructions
1
Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.
2
Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.
4
Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.
5
Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.
