Irish Steak and Mushroom Pie

Nicole Hood — Thu, 13 Mar 2014 15:22:00 +0000

Here’s a hearty comfort food dish perfect for St Patty’s day: Irish Steak and Mushroom Pie.

This recipe is from my favorite local restaurant back home, McGuire’s Irish Pub and was published in their cookbook: McGuire’s Irish Pub Cookbook.

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:

I have been visiting and eating at McGuire’s since I was a child and I even worked at McGuire’s in Pensacola for 2 years while I was in college. Whenever I make a trip home I always go there at least once (or twice!). Ava has been there quite a few times too and last year I was lucky to take her to visit on their most popular day: St Patrick’s Day! We signed a dollar bill to hang on the ceiling (they have a close to a million!!) and she even “kissed the moose”. I ordered one of my favorite meals: Steak and Mushroom Pie and had house brewed rootbeer to drink! Delicious meal as usual! I never get tired of eating at McGuires and I can’t wait to go back during my next visit to Florida.

Check out the recipe for McGuire’s Steak and Mushroom Pie below.

A few pics from my family’s visit to McGuire’s last St Patrick’s Day.

My Mom and Dad with their Irish Coffees and me rockin’ a festive hat!

Honey butter bread and Senate Bean Soup

Shepard’s Pie

Corned Beef and Cabbage

We added a dollar to the millions hanging from the ceiling!

Family Portrait!

Ava joined in on the festivities! Sipping a drink (just kidding!) and kissing the moose!

Steak and Mushroom Pie

Makes 4-6 servings

Ingredients

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

Instructions

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.

Notes

Thaw pastry dough in the fridge and keep the dough cold. Handle as little as possible while you work on it, and don't allow it to sit at room temperature.

Recipe from McGuire's Irish Pub Cookbook

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.

Trim beef of fat and cut into 2 inch cubes.

Add the beef, cook, shaking the pot and stirring occasionally,

until the meat browns all over, about 3 minutes.

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 4-6 ramekins (I used mini loaf pans and large round 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.

*Try not to keep the pastry at room temp or handle too much!

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.

Enjoy this St Patrick’s Day themed meal!