Here’s a hearty comfort food dish perfect for St Patty’s day: Irish Steak and Mushroom Pie.
I know I have mentioned it before but my favorite restaurant of all times is McGuires Irish Pub, from my hometown area in Pensacola and Destin, FL. I have featured McGuire’s recipes and reviews on my blog many times over the years including:
- Corned Beef and Cabbage with Horseradish Cream and Honey Glazed Carrots
- Irish Boxty’s
- Frozen Irish Coffee
- McGuire’s Sunday Brunch
- Gift Ideas for Your Military Service Member
Honey butter bread and Senate Bean Soup
Corned Beef and Cabbage
We added a dollar to the millions hanging from the ceiling!
Ava joined in on the festivities! Sipping a drink (just kidding!) and kissing the moose!
Steak and Mushroom Pie
- 1/3 cup unsalted butter
- 1 cup chopped onion approx 1 onion
- 1/4 cup chopped red bell peppers approx 1/2 a pepper
- 2 tsp fresh minced garlic 2 cloves
- 2 lb beef tenderloin trimmed of fat and cut into 2 inch cubes
- 1/2 cup flour
- 16 oz sliced white mushrooms about 4 cups
- 1/3 cup dry red wine
- 1/4 cup dry sherry
- 1/4 cup chopped fresh parsley
- 2 tsp salt
- 10 turns fresh cracked black pepper
- 2 cups beef stock
- 1/2 lb frozen puff pastry thawed in refrigerator
For egg wash:
- 1 egg
- 1 1/2 tbsp water
- Melt butter in a large pot over medium high heat.
- Add onions, red peppers, and garlic, and cook stirring occasionally until vegetables are tender, about 5 minutes.
- Add the beef, cook, shaking the pot and stirring occasionally, until the meat browns all over, about 3 minutes.
- Preheat oven to 375 degrees.
- Stir in the flour, coating the meat and onions, and cook stirring often, until the flour starts to brown, about 2-3 minutes.
- Fold in the mushrooms, red wine, sherry, parsley, salt, and pepper.
- Gradually stir in the stock and bring to a bubble, stirring.
- Cook, stirring often, until the meat is cooked through, and the gravy has thickened 10 to 12 minutes.
- Remove from the heat and divide the meat mixture into 6 ramekins set on a baking sheet.
- Lay the thawed pastry on a flat work surface. Cut into 6 rectangles to lay on top of each ramekin. Optional: use leftover pastry and cut into shapes with a cookie cutter (I used a shamrock). Lay shapes on a baking sheet.
- Make egg wash by beating together 1 egg and 1 1/2 tbsp water. Brush on pastry.
- Bake until the pastry is brown and puffy and the meat mixture bubbling, 12 to 15 minutes.
- Top with shamrock pastry, or place on the side as decoration. Serve with honey carrots.
Add onions, red peppers, and garlic, and cook stirring
and cook stirring often, until the flour starts to brown, about 2-3 minutes.
Cook, stirring often, until the meat is cooked through, and the gravy has thickened 10 to 12 minutes.
lay on top of each ramekin.
shapes with a cookie cutter (I used a shamrock).