- 1 Large Sweet Onion (diced)
- 2 Cloves Garlic (Minced)
- 3 Carrots (Diced)
- 3 Celery Stalks (Chopped)
- 10 Mushrooms (Quartered)
- 1 lb. “Locally Sourced” Striploin Steak from Stemmler’s
- 1⁄4 Cup Butter
- 1⁄8 Cup Olive Oil
- 1 Tbsp Tomato Paste
- 2 Sprigs Fresh Thyme
- 2 Sprigs Fresh Rosemary
- 2 Bay leaves
- 1 Can “Locally Sourced” Stout Beer
- ½ Cup Stemmler’s Smokin Good Sauce
- 1 Cup Stemmler’s Store Made Beef Stock
- 1⁄4 Cup Flour
- 1/2 Cup Shredded Smoked Cheddar (Stemmler’s Smoked in House Cheddar)
- 2 pkgs Frozen Puff Pastry (thawed)
- 1⁄2 Cup Frozen Peas
- 1 Egg (Beaten for an Egg Wash)
Instructions Serves 4-6 People 20 min prep time plus 3 hrs cook time
1. Season the steaks with salt/pepper and your favorite spices. In a hot pan, melt the butter then add
the steaks. Sear for 2 minutes each side until it has a nice crust. Remove and set aside to cool
down. In the same pan add the oil then add the onions, celery and carrots. Cook 3-4 minutes then
add mushrooms, garlic & tomato paste for 2 more minutes then the flour as well as some seasoning
(as you did for the steaks). After about 7 minutes total, pour everything into a roasting pan.
2. When the steaks are cooled down, cut into a medium dice and add to the vegetables. Toss in the
fresh herbs and bay leaves. In the previous pan, add 1 can of beer, smoking sauce and the stock.
Bring to a simmer then dump into the veg and beef mixture. Liquid should just cover it. Foil tightly
then place in oven for 1 1⁄2 hours.
3. At this time, pull from oven and stir, also checking the tenderness of the beef and thickness of the
sauce. If it's liquidy, place back in the oven uncovered for another 1⁄2 hour to reduce and thicken.
Lay the thawed pastry sheets out. Place one in the bottom of the pan/pie plate. Egg wash the sheet
before adding the second one, the opposite way. Keep in fridge until the beef mixture is cooled
slightly then scoop it into the pastry (don’t let it be too liquidy) Add the peas and the cheese, remove
the bay leaves and lay another 2 sheets of pastry to the top (the same way you did the bottom). Roll
the overhanging edges up around the entire pie. Egg wash this as well.
4. In a preheated 400F oven, bake the pie until the pastry is golden brown and has puffed up (usually
about 25-30 minutes). Keep checking until it looks done. The bottom has to cook as well. Once the
colour is there, pull it out. Let rest for 10-15 minutes then dig in and enjoy our twist on a classic Irish