Beef and Stout Pie Recipe

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Beef and Stout Pie
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Ingredients
19
Count
Nutrition
1269
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. In a 5 1/2 quart Dutch oven over medium high heat, warm 1 Tbsp oil. Cook mushrooms, onions, salt and pepper 12 minutes. Transfer to a bowl. Season beef with salt and pepper. Dredge in flour. In same pot over medium high heat, warm 2 Tbsp oil. Sear one-third of beef 7 minutes; transfer to separate bowl. Add 1/2 cup water to pot; scrape up browned bits. Pour into separate bowl. Repeat twice with rest of beef.
  2. Return pot to medium high heat. Add garlic and tomato paste; stir 30 seconds. Add beef, stout, broth and reserved liquid; scrape up browned bits. Add mushrooms, onions, carrots , potatoes and thyme; bring to a boil. Cover, simmer over medium low heat, stirring occasionally, 3 hours.
  3. In the meanwhile, prepare the pastry:.
  4. In a food processor, combine the flour, salt and sugar and pulse until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour.
  5. Remove the dough from the refrigerator and let stand for 5 minutes. Sprinkle the top of the dough lightly with flour, place on a lightly floured sheet of parchment paper and roll out into a 12-by-16-inch rectangle. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough into a 16 1/2-inch square. Using a paring knife, trim the dough into a 16-inch round.
  6. Refrigerate the dough until firm, about 10 minutes, then lay the dough on top of the beef and stout pie and bake as directed in that recipe. Makes enough dough for a 16-inch round.
  7. Preheat an oven to 400°F.
  8. Brush the rim of the pot with water. Lay the pastry round on top, allowing it to droop onto the filling. Trim the dough, leaving a 1-inch overhang, and crimp to seal. Brush the pastry with the egg mixture, then cut 4 slits in the top of the dough. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving. Serves 8 to 10.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1268.53 Kcal (5311 kJ)
Calories from fat 779.95 Kcal
% Daily Value*
Total Fat 86.66g 133%
Cholesterol 219.14mg 73%
Sodium 1404.2mg 59%
Potassium 1398.87mg 30%
Total Carbs 72.03g 24%
Sugars 6.38g 26%
Dietary Fiber 8.18g 33%
Protein 48.88g 98%
Vitamin C 13.2mg 22%
Vitamin A 1.4mg 45%
Iron 7mg 39%
Calcium 201mg 20%
Amount Per 100 g
Calories 210.93 Kcal (883 kJ)
Calories from fat 129.69 Kcal
% Daily Value*
Total Fat 14.41g 133%
Cholesterol 36.44mg 73%
Sodium 233.49mg 59%
Potassium 232.6mg 30%
Total Carbs 11.98g 24%
Sugars 1.06g 26%
Dietary Fiber 1.36g 33%
Protein 8.13g 98%
Vitamin C 2.2mg 22%
Vitamin A 0.2mg 45%
Iron 1.2mg 39%
Calcium 33.4mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.8
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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