Along with St. Patrick’s Day comes a host of foods identified with the Emerald Isle – all of which bring up fond memories of cozy comfort and family dining. Colcannon, Irish Soda Bread, Corned Beef & Cabbage, and of course, the infamous Steak & Guinness Pie. This is our version that classic all dressed up with balsamic mushrooms. Make the pie filling up the day ahead for a quick holiday crowd pleaser this Sunday – just reheat the filling and then follow pie instructions. Serve alongside a pint of your favourite porter or a Black &Tan, and may the luck o’ the Irish be with you and yours for years to come.

Irish Blessing 

May you always have walls for the winds,
a roof for the rain, tea beside the fire,
laughter to cheer you, those you love near you,
and all your heart might desire.

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Makes 8 individual or 1 large pie

• 2 kg chuck steak cut into 1/2″ cubes
• 2 cups quartered mushrooms
• 3 sliced onions
• 1 cups frozen peas, blanched
• 4 crushed cloves garlic
• 1 Tbsp. olive oil
• 2 Tbsp. unsalted butter
• 2/3 cup plain flour
• 2 tsp. brown sugar
• 1 tsp. balsamic vinegar
• 1 bay leaf
• 400 mL Guinness or other dark porter
• 2 cups beef stock
• sea salt and freshly ground pepper
• ready-rolled puff pastry
• 1 beaten egg

Toss the beef in flour, shake off excess. Heat oil in a medium sized pot to medium heat. Brown the beef cubes on all sides in the oil being sure not to crowd them in the pot – do in shifts if necessary. Turn off heat, add Guinness and beef stock, stir and set aside.

Sauté onions until soft and caramel coloured, add to beef pot. Sauté mushrooms in butter until browned, add balsamic and garlic, sauté 2 more minutes and then add to beef as well. Add peas, sugar, and bay leaf to the pot and return to heat. Simmer on low approx. 2 hours until beef is tender and liquids are reduced.

Preheat oven to 400° F. Remove bay leaf and spoon beef mixture into eight 250 mL ovenproof ramekins. Cut out eight circles of ready-rolled puff pastry to cover. Press firmly onto dishes and seal. Brush with 1 beaten egg, place on a tray and bake for 25 minutes until golden. Freeze uncooked pies, wrapped in plastic then foil. Defrost before cooking.

Read the original on: Lesley Stowe